Homemade Butterscotch Muffins Recipe

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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!

Homemade Butterscotch Muffins Recipe


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.




  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.

      • says

        I agree with you 100%.
        We all may as well quit eating, if we have to pick the label every time we get ready to buy something to eat.
        Something is going to kill us no way around it, & I don’t want to live to be 80 years
        old anyway!
        Most people are in such bad shape, what kind of life is that?
        Enjoy the day…

      • Jan R says

        Very well stated! I have always agreed with you on this one. I understand that there are people with conditions and/or allergies, who really cannot eat certain things.
        However, I have people in my life who eat so “pure” and “clean” and “green” and lowfat, and some of them verbally disdain and eschew several things that I eat (meat, things made with sugar, etc.).
        I have always loved puddings and gelatins, including “Jello.” I’ll try these muffins soon. Gonna add a few butterscotch chips, too.

    • says

      Hey if you want to get freaked keep an eye out for this in your food ingredients, you will never guess what it is & the fine FDA has approved that it is O.K. to put this stuff in our food here goes: PROPLENE GLYCOL this is a component on ANTI-FREEZE!!! Yes I could not believe it so I googled it & get this what I read said that Proplene Glycol is “not” as bad as the other component Anti-Freeze!!! Also this is used in suntan lotion, some over the counter drugs, makeup. So now the FDA O.K.’s it for us to eat !!!!

      I have always been a label reader, most of which I didn’t know what is was, but I just
      happened to remember this one from something I saw on T.V., & I remembered it when I saw
      it on the label, I have just about quit looking at labels, it is depressing.

      • says

        I was thinking this morning about label reading and remembering the good old days before labels. I decided this morning why people are sicker and having more heart attacks and other things is reading so many labels is stressing them so bad it is making them sick. I remember so well grabbing a cookie and popping it in my mouth and not having to look at a label. I seemed to oh so enjoy that cookie so much more. It is the same cookie with same ingredients but some of my pleasure has been taken away from eating it because of having to read the label.
        I was thinking too how odd it was that it wasn’t until we started having to read labels and were told not to eat processed foods because of all the awful things that were in our foods that we started having problems with obesity, and having to consume huge amounts of vitamins (growing up we never had vitamins and were not lacking in vitamin D, B’s, Iron and other things). Why is too now that everyone is eating more healthy natural organic grown foods are they having so many problems with food allergies and so called food sensitivities? Years ago e rarely heard of anyone being allergic to any food and the main people who took vitamins were usually women on prenatal vitamins and sometimes small children. All seems very strange to me.
        Anyway I decided this morning I am going to bury my head in the sand and for a couple of weeks not read a single label,enjoy my food and stop making such a production out of each and every morsel I eat.

  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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