Butterscotchmuffins Recipes

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BUTTERSCOTCH MUFFINS

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.

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 14



Butterscotch Muffins image

Steps:

  • 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° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 284 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups all-purpose flour
1 cup sugar
1 package (3.4 ounces) instant butterscotch pudding mix
1 package (3.4 ounces) 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

BUTTERSCOTCH PUDDING MUFFINS

Adding butterscotch pudding to the mix makes these muffins sweet and tender. Just right for birthday parties, summer picnics, or winter potlucks. I got this out of a library book and want to save it here for use later.

Provided by FloridaGrl

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 11



Butterscotch Pudding Muffins image

Steps:

  • Position the rack in the center of the oven and preheat oven to 400°F To prepare the muffin tins, spray the indentions and the rims around them with nonstick spray or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
  • Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside.
  • In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Stir in the butterscotch chips with a wooden spoon, then quickly stir in the flour mixture until moistened.
  • Fill the prepared tins three quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until muffins are well browned with smooth round tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached.
  • Set the pan on a wire rack to cool for 10 minutes . Gently tip each muffin to the side to make sure it isn't stuck. If it is, gently rock it back and forth to release it. Remove the muffins from the pan an cool them for 5 minutes more on the rack before serving. If storing or freezing, cool them completely before sealing in an airtight container or freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.

Nutrition Facts : Calories 249.9, Fat 9.3, SaturatedFat 6.5, Cholesterol 30.6, Sodium 217, Carbohydrate 37.8, Fiber 0.6, Sugar 20.8, Protein 3.7

nonstick cooking spray or paper baking cup
2 cups all-purpose flour
2/3 cup sugar
1 (3 ounce) package butterscotch pudding mix (not instant)
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, at room temperature
1 cup milk (whole, lowfat or nonfat)
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup butterscotch chips

BUTTERSCOTCH MUFFINS

Make and share this Butterscotch Muffins recipe from Food.com.

Provided by The Daycare Lady

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14



Butterscotch Muffins image

Steps:

  • In a bowl, combine the flour, sugar, pudding mixes, baking powder and salt.
  • Combine water, eggs, oil and vanilla.
  • Stir into the dry ingredients just until moistened.
  • Stir in butterscotch chips.
  • Fill muffin cups 2/3 full.
  • Combine brown sugar, pecans and cinnamon topping ingredients.
  • Sprinkle over batter.
  • Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks.

2 cups all-purpose flour
1 cup sugar
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 (3 1/2 ounce) package vanilla instant pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 (12 ounce) package butterscotch chips
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon

BUTTERSCOTCH PUDDING

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 8



Butterscotch Pudding image

Steps:

  • In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract

BUTTERSCOTCH PUDDING

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 9



Butterscotch Pudding image

Steps:

  • Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
  • Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
  • Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.

1 1/2 cups packed brown sugar, light or dark
1/4 cup cornstarch
1/2 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
2 tablespoons butter
1/2 cup salted caramel sauce, for serving
Sea salt flakes, for serving
Unsweetened whipped cream, for serving

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