Weekday mornings at our house start early and they don’t leave time for elaborate breakfasts. Other than dry cereal from a box, muffins come from pouches, cinnamon rolls come from tubes, and pancakes come from a box in the freezer. But with an extra five minutes of prep time, you can make 18 butterscotch cheesecake muffins that taste and smell so delightful you’ll be skipping out the door to work.
The idea for these came from one of our favorite, butterscotch muffins from Taste of Home. All I did was switch out the vanilla pudding mix with cheesecake pudding mix and instead of the cinnamon and brown sugar topping, I tossed on colored turbinado sugar.
Make your morning even simpler by combining the dry mix the night before. Stir it together in a bowl, pop the lid on, and in the morning just crack open the eggs and pour in the liquids. Of course you can customize these to your liking – just stand in the pudding mix aisle and pick two flavors you want in your muffins.
Butterscotch cheesecake muffins
2 cups all-purpose flour
1 cup sugar
1 package (3.4 ounces) dry instant butterscotch pudding mix
1 package (3.4 ounces) dry instant cheesecake pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract
turbinado sugar (the larger, chunky crystals) or regular white sugar
Preheat oven to 350°.
In a large bowl, stir together the flour, sugar, pudding mixes, baking powder, and salt. In a smaller bowl, whisk together the water, eggs, oil, and vanilla.
Slowly stir the wet ingredients into the dry ingredients, stirring just until the batter is all wet.
Pour batter into greased muffin cups and sprinkle tops with turbinado sugar. Bake at 350° for 20-25 minutes. (The original recipe states a bake time of 15-20 minutes but mine have never been done in that time.) Makes 18 regular sized muffins or 12 regular muffins and 12 mini muffins.