Best 4 Butterscotch Zucchini Muffins Recipes
Indulge in the delightful fusion of sweet and savory with our delectable Butterscotch Zucchini Muffins. These muffins are a symphony of flavors, featuring moist zucchini bread studded with rich, gooey butterscotch chips. Each bite offers a perfect balance of sweetness from the butterscotch and natural sweetness from zucchini, while the hint of spice from cinnamon adds a warm, inviting aroma.
The Butterscotch Zucchini Muffins recipe is designed for bakers of all skill levels, with step-by-step instructions to guide you through the process. We also provide a gluten-free variation for those with dietary restrictions, ensuring everyone can enjoy this delightful treat.
Our collection includes three variations of this classic recipe, each offering a unique twist on the original. The Butterscotch Zucchini Muffins with Streusel Topping are adorned with a crumbly, buttery streusel that adds an extra layer of texture and flavor. For those who prefer a nutty crunch, the Butterscotch Zucchini Muffins with Walnuts incorporate chopped walnuts into the batter, adding a delightful contrast to the soft muffin.
Last but not least, the Vegan Butterscotch Zucchini Muffins cater to those following a plant-based diet. This version uses applesauce instead of eggs and dairy-free milk to create a moist and flavorful muffin that is just as delicious as the traditional recipe. No matter your dietary preferences, we have a Butterscotch Zucchini Muffin recipe that will tantalize your taste buds and leave you craving more.
BUTTERSCOTCH MUFFINS
Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. "My son made them for a 4-H competition and they won first-place purple ribbons," writes Jill Hazelton of Hamlet, Indiana.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 284 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
ONE BOWL ZUCCHINI MUFFINS
These moist and delicious muffins are made from scratch and bursting with the fresh flavors of zucchini.
Provided by By Deborah Harroun
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, mix flours, sugar, baking powder, cinnamon and salt. Make well in middle of mixture; add eggs and oil. Stir with fork just until dry ingredients are moistened. Fold in zucchini. Divide batter evenly among muffin cups, filling two-thirds full.
- Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.
Nutrition Facts : ServingSize 1 Serving
BUTTERSCOTCH ZUCCHINI BREAD
Make and share this Butterscotch Zucchini Bread recipe from Food.com.
Provided by Bev. E.
Categories Quick Breads
Time 1h25m
Yield 1 large loaf
Number Of Ingredients 13
Steps:
- Beat together the sugar, eggs, zucchini, oil and vanilla.
- Add dry ingredients to flour.
- Then the other mixture.
- Beat until smooth.
- Add pudding mix, oats and nuts.
- Grease a 5x9 bread pan.
- Bake at 350 for about 1 hour.
Nutrition Facts : Calories 5775.1, Fat 311.8, SaturatedFat 43.8, Cholesterol 634.5, Sodium 4833.5, Carbohydrate 688.9, Fiber 31.3, Sugar 412.4, Protein 84.7
BUTTERSCOTCH MUFFINS
Make and share this Butterscotch Muffins recipe from Food.com.
Provided by The Daycare Lady
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour, sugar, pudding mixes, baking powder and salt.
- Combine water, eggs, oil and vanilla.
- Stir into the dry ingredients just until moistened.
- Stir in butterscotch chips.
- Fill muffin cups 2/3 full.
- Combine brown sugar, pecans and cinnamon topping ingredients.
- Sprinkle over batter.
- Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
Tips:
- Choose the right zucchini: Use young, tender zucchini for best results. Larger zucchini can be used, but you may need to remove the seeds and grate the zucchini instead of chopping it.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined.
- Bake the muffins at a high temperature: This will help the muffins to rise quickly and develop a tender crumb.
- Let the muffins cool completely before storing: This will help to prevent the muffins from becoming soggy.
Conclusion:
Butterscotch Zucchini Muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. They are moist and flavorful, with a tender crumb and a sweet butterscotch glaze. These muffins are also a great way to use up extra zucchini from your garden.
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