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Butterscotch Muffins

By: Jill Hazelton

"Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. 'My son made them for a 4-H competition and they won first-place purple ribbons,' writes Jill Hazelton of Hamlet, Indiana."

Rate/Review | Read Reviews (14)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

2 cups all-purpose flour
1 cup sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup canola oil
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon

Directions

In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.