Butterscotch Muffins with Brown Sugar Pecan Streusel

Keep in touch!  Subscribe to receive Melanie Makes recipes direct to your inbox.

Original content posted August 2017.  Updated October 2019.

Add these Butterscotch Muffins with Brown Sugar Pecan Streusel to the list of family recipes that I just have to share.  They had been in a recipe book that my mom had made me when Andy and I had gotten married – 15 years ago! – and I hadn’t really thought much about them until I took the menagerie home to Missouri to visit family before school started again.  

When my mom mentioned that she was going to make them for breakfast one morning I absentmindedly said they sounded good but when she served them and everyone around the table was oohing and ahhing with each bite, I knew I had to share the recipe.

Butterscotch Muffin Recipe

I’ll selfishly admit that sharing this butterscotch muffin recipe with you also meant I’d need to make them again.  You get the recipe, I get more muffins.  It’s a win all the way around, wouldn’t you agree?  I’m going to pretend that I see you nodding your head in agreement.  

I was going to wait to share this recipe for a few more weeks, but you liked these Mini Applesauce Muffins that I shared last week so well that it just didn’t seem right to keep them to myself.

I’m not sure what I like most about these muffins.  The sugary streusel topping or the actual butterscotch muffin itself.  The muffin reminds me a lot of a cream puff.  Soft and absolutely heavenly.  The eggs in the batter act as a leavening agent and the yolks add fat for a tender and light texture.  

And, of course, using the shortcut ingredient that is an instant pudding mix is also key to these incredibly velvety and totally bakery worthy muffins.

And that brown sugar pecan streusel?  There’s no stingy streusel here, my friends.  I absolutely despise muffin recipes where you put the skimpiest of amounts of streusel on top.  Instead, these Butterscotch Muffins with Brown Sugar Pecan Streusel contain a LOT of streusel.  

Like more streusel than should be legal.  The combination of brown sugar, cinnamon and pecan is absolute perfection.  Especially when piled high above these muffins.

Although these Butterscotch Muffins with Brown Sugar Pecan Streusel scream autumn to me, they’re enjoyable anytime of the year.  The same can be said about my decadent Pumpkin Chocolate Chip Muffins and my Cinnamon Apple Oatmeal Muffins.  

The scent wafting through your home as these bake will have everyone in a three block radius headed to your door to see what delicious baked good awaits.  Promise me that these muffins will appear on your table for breakfast or brunch soon!

How to Make Butterscotch Muffins with Brown Sugar Pecan Streusel

[1]  In a large bowl, add flour, sugar, pudding mixes, baking powder and salt.

[2]  Whisk together dry ingredients to combine.

[3]  Add water, eggs, applesauce and vanilla.

[4]  Stir ingredients together until just combined.

TIP:  You want to stir ingredients together until you no longer see any visible dry ingredients.

[5]  Using a large cookie scoop, add one scoop of batter to each muffin well.

TIP:  Using a cookie scoop means your muffins will all be the same size.  Such a great kitchen purchase!

[6]  In a small bowl, add brown sugar, pecans and cinnamon.

[7]  Stir together to combine.

[8]  Spoon streusel evenly over batter in each muffin well. 

Bake at 350 degrees for 18-20 minutes or until toothpick inserted into the center of a muffin removes cleanly.

If you’ve tried these Butterscotch Muffins with Brown Sugar Pecan Streusel or any other recipe on Melanie Makes, please let me know your thoughts in the comments below.  I love hearing from you and respond to each and every comment!

You can also follow me on Facebook, Twitter, Instagram and Pinterest for more delicious recipes.

Print Recipe

4.67 from 3 votes

Butterscotch Muffins with Brown Sugar Pecan Streusel

These Butterscotch Muffins with Brown Sugar Pecan Streusel are totally bakery worthy, yet thanks to a shortcut ingredient, they're incredibly easy!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Servings: 18 muffins

Calories: 217kcal

Author: Melanie Bauer | Melanie Makes

Ingredients

Butterscotch Muffins

• 2 cups flour
• 1 cup sugar
• 1 3.4-ounce box instant butterscotch pudding
• 1 3.4-ounce box instant vanilla pudding
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup water
• 4 eggs beaten
• 3/4 cup applesauce
• 1 teaspoon vanilla

Brown Sugar Pecan Streusel

• 2/3 cup brown sugar
• 1/2 cup chopped pecans
• 2 teaspoons cinnamon

Instructions

• In a large bowl, add flour, sugar, pudding mixes, baking powder and salt.
• Whisk together dry ingredients to combine.
• Add water, eggs, applesauce and vanilla.
• Stir ingredients together until just combined.

  TIP:  You want to stir ingredients together until you no longer see any visible dry ingredients. Stir ingredients together until just combined.
• Using a large cookie scoop, add one scoop of batter to each muffin well.

  TIP:  Using a cookie scoop means your muffins will all be the same size.  Such a great kitchen purchase!
• In a small bowl, add brown sugar, pecans and cinnamon.
• Stir together to combine.
• Spoon streusel evenly over batter in each muffin well. 
• Bake at 350 degrees for 18-20 minutes or until toothpick inserted into the center of a muffin removes cleanly.

Nutrition

Calories: 217kcal | Carbohydrates: 44g | Protein: 3g | Fat: 3g | Cholesterol: 36mg | Sodium: 235mg | Potassium: 104mg | Sugar: 31g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

Looking for additional butterscotch flavored baked goods?  You won’t want to miss these delicious Walnut Butterscotch Cookies, these decadent Butterscotch Blondies or this classic Butterscotch Poppy Seed Bundt Cake.