Butterscotch Pudding Muffins
Indulge in the sweet, nostalgic charm of Butterscotch Pudding Muffins—an irresistible twist on your favorite breakfast or snack! These moist, fluffy muffins are infused with instant butterscotch pudding mix, giving them a rich, caramel-like flavor in every bite. Each tender crumb is studded with butterscotch chips for added sweetness and a melt-in-your-mouth texture. With just 15 minutes of prep time, these quick and easy muffins are perfect for weekday mornings, brunch spreads, or an afternoon treat. Serve them warm for a comforting dessert vibe, or enjoy them at room temperature—it’s impossible to eat just one! These muffins stay fresh for days, making them a versatile option for busy schedules. Ready to bake up something delectable? These butterscotch muffins will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 3.4-ounce box Instant butterscotch pudding mix
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cups Whole milk
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Butterscotch chips
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.
In a large mixing bowl, whisk together the flour, butterscotch pudding mix, sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. Be careful not to overmix—the batter should be lumpy but fully incorporated.
Fold in the butterscotch chips evenly throughout the batter.
Using a spoon or an ice cream scoop, evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 496.7 g | 181% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 281.5 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 535 mg | 41% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
