Ingredients for Butterscotch Muffins W Brown Sugar Topping
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- Instant Butterscotch Pudding Mix
- Instant Vanilla Pudding
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup water
- 2 large eggs
- Vegetable Oil
- Vanilla Extract
- ½ cup packed brown sugar
- Pecans
- Ground Cinnamon
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How to Make Butterscotch Muffins W Brown Sugar Topping
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 instant butterscotch pudding mixes (3.4 oz each), 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup water, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin cup about ⅔ full.
- In a medium bowl, combine ½ cup packed brown sugar, ¼ cup all-purpose flour, ¼ cup chopped pecans or walnuts (optional), and 4 tablespoons melted butter. Mix until crumbly.
- Sprinkle the brown sugar crumble topping evenly over the muffin batter.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
96g
Fat
8g
Carbs
11g
