Bangin’ Butterscotch Muffins 3-Way

3-way

3-way

It has been raining the past few days in the Bay…which is good news since we are in the middle of a drought! Sometimes I yearn for a rainy day – it’s a good excuse to curl up with a good book, drink some tea and eat muffins. This week, I took advantage of the rain and whipped up a batch of my Bangin’ Butterscotch Muffins.

The great thing about this recipe is you can change it up by using different toppings or pudding flavors. I personally like mine covered with butterscotch chips but my husband prefers the brown sugar, cinnamon and pecans on top. If you’re really feeling wild, you can use the chips AND the brown sugar, cinnamon and pecan topping all together! You can even technically make this recipe four different ways by using no topping and keeping it plain and simple.

ingredients

ingredients

Normally I put both butterscotch pudding and vanilla pudding into the muffins but I didn’t have any butterscotch on hand. I did find a package of flan pudding hiding around in my cupboard so that would have to do! The flan flavoring tastes almost like dulce de leche.

adding the canna-oil to the dry ingredients

adding the canna-oil to the dry ingredients

batter mixed

batter mixed

I love this recipe because it uses canna-oil which is my preferred method of cooking with cannabis. It gives the batter this yellow-greenish color.

add the toppings after the batter is poured into the muffin cups

add the toppings after the batter is poured into the muffin cups

baked

baked

These muffins are so moist and sweet. Especially with the butterscotch chips – it’s almost like eating a cupcake without the frosting (although isn’t that what a muffin really is?).

Bangin’ Butterscotch Muffins 3-Way

(makes 18 muffins)

Ingredients

2 cups all-purpose flour
1 cup sugar
1 (3.4 ounce) package instant butterscotch or flan pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup canna-oil
1 teaspoon vanilla extract
3 TOPPINGS TO CHOOSE FROM:
1 cup butterscotch chips
OR
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
OR COMBINE THEM ALL (or no toppings at all – it’s your choice)!

Directions

1. Heat oven to 350°F and line cupcake pans with liners.
2. In a large bowl, combine flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, canna-oil, and vanilla; stir into dry ingredients until moistened. Fill muffin cups 2/3 full with batter.
 3. For butterscotch chips topping, sprinkle chips over batter in muffin cups. For just the pecan topping, combine brown sugar, pecans and cinnamon together and then sprinkle over batter. For the third option, combine all the topping ingredients together and sprinkle over batter. Also, you can leave muffins plain with no toppings.
4. Bake at 350°F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
brown sugar, pecans and cinnamon topping

butterscotch chips, brown sugar, pecans and cinnamon topping

pecans, brown sugar and cinnamon topping

pecans, brown sugar and cinnamon topping

butterscotch topping

butterscotch topping

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