Recipe by FloridaGrl
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.
Top Review by alinays
OMG! These were delicious! I made the exact recipe, and then just last week I decided to try vanilla. I used vanilla pudding with white chocolate chips. I also thought about making all chocolate. Another idea was to make it all vanilla but in the batter melt a bar of chocolate to kind of make a swirl. Just this morning, I also thought about finding strawberry pudding and using chocolate chips to make chocolate dipped strawberry muffins! (I have lots of ideas because I love baking) :P ( I am eleven years old by the way)
- 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
Directions See How It's Made
- 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.