Homemade Butterscotch Muffins Recipe



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homemade butterscotch muffins recipe

This easy Homemade Butterscotch Muffins Recipe is an easy variation on homemade muffins that your family will love! It makes a delicious treat that’s great for breakfast or a snack! If you like homemade muffins, this is a recipe you’ll definitely want to try!

Butterscotch Muffins Recipe

2 cups flour
1 cup sugar
1 (3.4 oz) pkg. instant butterscotch pudding
1 (3.4oz) pkg. instant vanilla pudding
2 tsp. baking powder
1 tsp. salt
1 cup water
4 eggs
1 tsp. vanilla
3/4 cup vegetable oil

Butterscotch Muffins Topping

2/3 cup brown sugar, packed
2 tsp. cinnamon
1/2 cup nuts

Mix all ingredients just until moistened. Try not to over mix. Pour into greased or paper lined muffin cups so they’re 2/3 full. Mix topping and sprinkle on batter. Bake at 350 degrees for 15-20 minutes until a toothpick inserted in the center comes out clean.

 



Photo By: jamieanne

Comments

  1. says

    I don’t use Jell-O or pudding mixes, so am not cognizant of the prices, but wouldn’t two packages of these mixes negate any thriftiness? What ordinary ingredients could be used instead? Aren’t the pudding mixes just flour, sugar and cornstarch – maybe with copious artificial ingredients to help it taste like food, and keep it shelf stable?

    • says

      It depends on many factors. Making your own even using pudding is much cheaper then going to Starbucks or somewhere to buy them. At the same time you have to be careful because I have made things from scratch before and by the time I added ingredients, use of the oven, washing the dishes and my time they have been way more expensive then simply using a package of pudding. Besides I am not a person who gets to stressed with hidden ingredients. It is my own personal belief many people are going to make themselves more sick or have a heart attack from the stress of worrying about every little thing they put in their mouth then the actually ingredients themselves will. My parents have eaten Jello pudding for 85 years plus and are still very active and healthy. That may not be the best example but it is the one I go by.

      Another thing is the pudding is in there for flavor and texture. You can start pulling things out and substituting them it won’t be the same. I remember in the 70′s they decided fat was bad for you so they pulled it out of everything. The stuff then tasted nasty so they added more sugar to make it taste better yet still be healthy and they couldn’t figure out why everyone was gaining weight on healthy muffins. I guess my point is I believe in eating healthy but I am not going to be an extremest. I have lived long enough to see each decade bring a new “horror” into play and the last years food they found to be ok after all that I really have my doubts about so many of the latest food scares.

  2. Frances says

    What a yummy sounding recipe! I’m already thinking of the possibility of using sugar-free pudding and subsituting Splenda or Splenda baking blend to make it more diabetic friendly. Thanks Jill and Tawra for all your hard work on the website and your books. Yours is my go-to site for so much practical information. Bless you both!

  3. Maggie says

    Since I’m not allowed to have chocolate anymore, I have been searching for different flavors for desserts. Butterscotch has been a new addition to my diet so I know I will make these lucious sounding muffins. I am printing them out and adding them to the back of my Dining of a Dime cookbook if they are not already in there.

  4. Maxine says

    I would think other flavors could substitude as long as it is compatible with the cinnamon. I use eggs from my chickens and I think I could even cut that back to 3 mine seem to be so much more richer than the ones that can be purchased

  5. Rachel says

    I had some Jello coupons and was watching for a good sale. Winn-Dixie put the Jello pudding on sale this past week, and I picked some up. I was so thrilled to see egg custard again! I had not been able to find it for years. I was raised on Jello pudding and nothing else tastes the same to me, even homemade egg custard is not as good. I guess my tastebuds are hooked on this brand! They even had the butterscotch that you cook, haven’t seen that in a while either. I’ve already made the egg custard, and can’t wait to make the butterscotch. Your recipe does sound good, and I really don’t know why I don’t make muffins more often. Hope I can give these a try one day.

    • says

      You could add butterscotch chips to it but the pudding isn’t there just for the flavor but for the texture and lightness of the muffins too in the same way you see cake mixes with pudding added. They do that for the texture not so much flavor. You can change the flavor of the pudding like you could add 2 boxes of vanilla instead of one each or you could add pumpkin spice pudding, white chocolate pudding etc. But if you take the pudding out you will have a heavier and more dense muffin.

  6. jimmie says

    I’m with Frances. I am trying this with sugar free pudding, 1/2 the sugar and pumpkin instead of oil. Weight Watcher friendly:>)

    • says

      It will make about 1-1/12 muffins depending of course on how much you fill up the tins and how big the tins are. ONe thing about muffins is they freeze so well and are handy to have on hand.

  7. Tommie Ellis says

    I always use generic puddings when I can find the flavor I want in the generic. This switch would save about ten to fifteen cents a
    Box—–can’t believe it would change the recipe. Tommie in Abilene, TX

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