Butterscotch Muffins

A well-made muffin is hard to beat in the morning, or any time of day for that matter. While many muffin recipes can hit the spot, these butterscotch muffins rank near the top of the list with their decadent, buttery flavor and the crumbly cinnamon-sugar and pecan topping that elevates them above your everyday muffin.

The beauty of muffins is that they can be eaten on the go, as part of a spread of breakfast or brunch recipes, or even as a light dessert. Our recipe features a blend of butterscotch and vanilla pudding mixes topped with cinnamon-sugar and crunchy chopped pecans. The result is a tender, moist muffin with a wonderful balance of smooth and crunchy textures to keep the palate happy. Swap in candied pecans for added sweetness, or use butterscotch chips to up the butterscotch flavor.

With the dish coming together in under 40 minutes, these butterscotch muffins can be whipped up whenever you have a hankering. But we also like to keep a ready-to-eat batch in the freezer for those lazy days when you want instant gratification. Whichever way the muffin crumbles for you, this is bound to become one of your repeat butterscotch recipes.

Ingredients for Butterscotch Muffins

• All-purpose flour
• Sugar
• Instant butterscotch pudding mix
• Instant vanilla pudding mix
• Baking powder
• Salt
• Water
• Room-temperature eggs
• Canola oil
• Vanilla extract

Topping:

• Brown sugar
• Chopped pecans
• Ground cinnamon

Directions

Step 1: Combine the dry ingredients

Preheat the oven to 350°F. In a large bowl, combine the flour, sugar, butterscotch and vanilla pudding mixes, baking powder and salt.

Step 2: Combine the wet ingredients

Combine the water, room-temperature eggs, oil and vanilla. Stir the wet ingredients into the dry ingredients until just moistened.

Editor’s Tip: Mix the wet ingredients into the dry with a light hand. Overmixing the batter can lead to denser, chewier muffins.

Step 3: Fill the muffin pan, add the topping

Fill greased or paper-lined muffin cups two-thirds full. Combine the brown sugar, chopped pecans and cinnamon, then sprinkle the topping over the batter.

Editor’s Tip: Leave enough space for the muffins to expand and create a wonderful, golden brown topping.

Step 4: Bake the muffins

Bake the muffins for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for five minutes before removing them to wire racks to cool completely.

Editor’s Tip: Cooling the muffins for five minutes before removing them from the pan is essential, as it allows the base to strengthen and not crumble and flop when taken out.

How to Store Butterscotch Muffins

Keep these muffins at room temperature in an airtight container. They should last for up to seven days. We don’t recommend refrigerating the butterscotch muffins, as doing so can dry them out. To store them for longer, keep them in freezer-safe containers in the freezer for up to three months.

Butterscotch Muffin Tips

What is the secret to moist butterscotch muffins?

The main thing to remember is not to overwork the muffin batter when mixing it. Mix your wet ingredients and dry ingredients in separate bowls. Then gently mix the wet ingredients into the dry, and use a spatula (not an electric whisk) to fold the two together until just moistened. This will prevent a dense and overworked muffin crumb.

Additionally, using paper liners will help keep the moisture inside the muffins. Let the muffins cool briefly, for about five minutes, before removing them from the pan. Any longer than that and you risk ending up with soggy muffins.

Are caramel and butterscotch the same thing?

The difference between caramel and butterscotch is that caramel typically uses white sugar as its primary ingredient, whereas butterscotch uses brown sugar. Butterscotch also employs melted butter in the sauce, while caramel uses water. Using butter results in a nuttier, more buttery taste with a distinct flavor profile that differs from caramel.

How do I substitute eggs in this butterscotch muffin recipe?

While there are many egg substitutes for baking, we like using mashed bananas or applesauce for simple recipes like these butterscotch muffins. To use this substitute, mash one ripe banana or measure 1/4 cup applesauce to replace each egg. If you don’t have either of those on hand, try using 1/4 cup canned pumpkin per egg instead. Remember that you want to replace only up to two eggs total. Anything more than that and the muffins might not come out as intended.