Description
These easy butterscotch muffins are soft, moist, and full of rich caramel-like flavor from butterscotch pudding. Finished with a sweet cinnamon-sugar streusel topping, they are a delicious choice for breakfast, dessert, or a simple homemade snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 package (3.4 oz) instant butterscotch pudding mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup water
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup vegetable oil
Butterscotch Muffins Topping
- 2/3 cup packed brown sugar
- 2 teaspoons cinnamon
- 1/2 cup ground nuts (walnuts, pecans, or almonds)
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with paper liners or grease it well.
- In a large bowl, combine flour, sugar, pudding mixes, baking powder, salt, water, eggs, vanilla, and vegetable oil.
- Mix gently until the ingredients are just combined. Avoid overmixing to keep the muffins soft.
- Fill muffin cups about 2/3 full with the batter.
- In a small bowl, combine brown sugar, cinnamon, and ground nuts to make the topping.
- Sprinkle the cinnamon-sugar streusel evenly over each muffin.
- Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool slightly before serving or cool completely before storing.
Notes
- Serve warm with coffee, tea, or a glass of milk for a comforting breakfast or snack.
- Add a little butter on top while the muffins are warm for extra richness.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Keep muffins in the refrigerator for up to 1 week for longer freshness.
- Freeze muffins in a freezer-safe bag for up to 3 months and thaw before serving.
- Warm frozen muffins in the microwave for a few seconds to bring back their soft texture.