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Butterscotch Muffins

These butterscotch muffins are sweet, soft, and easy to make, perfect for breakfast or a dessert treat.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 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 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup vegetable oil
For the Streusel Topping
  • 2/3 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 1/2 cup ground nuts (walnuts, pecans, or almonds)

Method
 

Preparation
  1. Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners, or grease with butter or nonstick spray.
  2. In a large mixing bowl, combine the flour, sugar, both pudding mixes, baking powder, and salt. Whisk briefly.
  3. Add the water, eggs, vanilla extract, and vegetable oil. Mix gently until just combined, ensuring not to overmix.
  4. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  5. In a separate bowl, mix together the brown sugar, cinnamon, and ground nuts for the streusel topping.
  6. Evenly spoon the streusel topping over the batter in each muffin cup, pressing lightly.
Baking
  1. Bake in the preheated oven for 15 to 20 minutes, checking for doneness with a toothpick.
  2. Let the muffins cool in the pan for about five minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are best served warm, but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. They can also be frozen for up to 3 months.