Best 6 Cashew Butterscotch Muffins Recipes

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Indulge in the delectable symphony of flavors with our selection of muffin recipes, each offering a unique taste sensation. Embark on a culinary journey with our classic Blueberry Streusel Muffins, where bursts of juicy blueberries and a crunchy streusel topping create a harmonious balance. For a tropical twist, our Pineapple Coconut Muffins transport you to a beachside paradise with their vibrant pineapple chunks and delicate coconut shavings. If you're looking for a decadent treat, our Chocolate Chip Muffins are a timeless classic, loaded with rich chocolate chips that melt in your mouth. But if you crave something uniquely indulgent, our Cashew Butterscotch Muffins will tantalize your taste buds with their combination of crunchy cashews and a luscious butterscotch filling. Whichever muffin recipe you choose, prepare to be enchanted by the irresistible aromas and flavors that will fill your kitchen and warm your heart.

Here are our top 6 tried and tested recipes!

BUTTERSCOTCH MUFFINS



Butterscotch Muffins image

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

2 cups all-purpose flour
1 cup sugar
1 package (3.4 ounces) instant butterscotch pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup canola oil
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon

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.

BUTTERSCOTCH CASHEW BARS



Butterscotch Cashew Bars image

I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 10

1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed brown sugar
2-1/2 cups all-purpose flour
1-3/4 teaspoons salt
TOPPING:
1 package (10 to 11 ounces) butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons water
2-1/2 cups salted cashew halves

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS



Giant Flourless Chocolate Cashew Muffins image

I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.

Provided by Alejandra Ramos

Categories     main-dish

Time 40m

Yield Makes 6 giant muffins (or 12 regular muffins)

Number Of Ingredients 8

Nonstick cooking spray
1 1/2 cups smooth cashew butter, slightly warmed
5 large eggs
2/3 cup maple syrup or honey
2/3 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
  • Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
  • Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
  • Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

CASHEW BUTTERSCOTCH MUFFINS



Cashew Butterscotch Muffins image

Make and share this Cashew Butterscotch Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 52m

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup packed dark brown sugar
1 egg
1/3 cup unsalted butter, melted
2 teaspoons vanilla extract
1 cup sour cream
1 cup lightly salted roasted cashews, coarsely chopped
1/2 cup English toffee bits

Steps:

  • Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together brown sugar, egg, butter and vanilla until well blended.
  • Whisk in sour cream.
  • Add the egg mixture to the flour mixture and stir until just blended.
  • Gently fold in cashews and toffee bits.
  • Divide batter equally among prepared muffin cups.
  • Bake in oven for 18-22 minutes or until tops are golden and a pick inserted in the center comes out clean.
  • Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

Nutrition Facts : Calories 259.1, Fat 14.7, SaturatedFat 6.6, Cholesterol 39, Sodium 248.6, Carbohydrate 28.4, Fiber 0.8, Sugar 13.3, Protein 4.3

BUTTERSCOTCH MUFFINS



Butterscotch Muffins image

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

2 cups all-purpose flour
1 cup sugar
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 (3 1/2 ounce) package vanilla instant pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 (12 ounce) package butterscotch chips
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon

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.

BUTTERSCOTCH CASHEW SCOTCHIES



Butterscotch Cashew Scotchies image

Make and share this Butterscotch Cashew Scotchies recipe from Food.com.

Provided by hungrykitten

Categories     Bar Cookie

Time 35m

Yield 24 bars

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1/4 cup packed light brown sugar
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
1/2 cup chopped unsalted dry-roasted cashews
1/2 cup butterscotch chips

Steps:

  • Heat oven to 350 degrees.
  • Place cake mix, brown sugar, melted butter, eggs and vanilla in large bowl of electric mixer. Beat on low speed 1 minute. Stop machine; scrape down sides of bowl with rubber spatula. Beat 1 minute more. Stir in half the cashews and butterscotch chips.
  • Transfer batter to ungreased 11 3/4 x 7 1/2 x 1 3/4 inch glass baking dish. Spread batter evenly to all sides using rubber scraper. Sprinkle remaining cashew pieces and butterscotch chips over batter.
  • Bake until golden brown and wooden pick in center comes out clean, about 30 to 32 minutes. Transfer pan to wire rack to cool completely.
  • Cut cake into 24 bars. Remove bars from pan with metal spatula.

Nutrition Facts : Calories 177.8, Fat 9.1, SaturatedFat 4, Cholesterol 28.2, Sodium 179.2, Carbohydrate 22.4, Fiber 0.3, Sugar 14.1, Protein 2

Tips:

  • Use unsalted butter and bring it to room temperature before creaming with the sugars. This will help ensure that the muffins are light and fluffy.
  • Don't overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only about 2/3 full. This will help prevent the muffins from overflowing.
  • Bake the muffins in a preheated oven. This will help ensure that they rise evenly.
  • Don't overbake the muffins. Overbaking can make them dry and crumbly.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • Store the muffins in an airtight container at room temperature for up to 3 days.

Conclusion:

These cashew butterscotch muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With their moist and fluffy texture, sweet butterscotch flavor, and crunchy cashew topping, these muffins are sure to be a hit with everyone. So next time you're looking for a quick and easy muffin recipe, give these cashew butterscotch muffins a try. You won't be disappointed!

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