This recipe was given to me many years ago, and it became an instant family favorite. Perfect for a make-ahead brunch, or a cold winter’s morning.
Hope you enjoy them as much as we did!
MUFFINS
2 cups flour
1 cup sugar
1 box instant butterscotch pudding mix
1 box vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
TOPPING
2/3 cup packed brown sugar
1/2 cup chopped pecans (optional)
2 teaspoons cinnamon
DIRECTIONS
Preheat oven to 350. In a bowl, combine dry ingredients. In another bowl mix water, eggs, vegetable oil, and vanilla; stir into dry ingredients just until moistened. fill greased or paper-lined muffin cups 2/3 full.
Combine the topping ingredients; sprinkle over batter. bake 15-20 minutes, and cool 5 minutes before removing from pan.
Click here if you would like to print the free recipe card!
P.S. If you can’t find the butterscotch pudding in the stores, I did have luck on Amazon
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