Butterscotch Muffin Mix
Use A-B-C Muffin Mix Base
4 eggs
3 tsp. vanilla
2 cups water
1 cup oil
5-1/2 cups muffin mix
1- 12 oz bag butterscotch chips
1 cup chopped nuts
The batter should be slightly lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Makes 24 Regular size muffins, or 12 Extra Large
📌 Love this Butterscotch Muffin Mix? Pin it!


Butterscotch Muffin Mix
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 2 cups water
- 1 cup oil
- 5 ½ cups A-B-C Muffin Base Mix
- 1 bag butterscotch chips 12 oz
- 1 cup chopped nuts
Equipment
Instructions
- Preheat the oven to 350°F and grease or line muffin tins.
- In a large bowl, combine the eggs, vanilla, water, and oil.
- Add the A-B-C Muffin Base Mix and stir just until combined.
- Fold in the butterscotch chips and chopped nuts.
- Leave the batter slightly lumpy.
- Fill muffin tins 3/4 full.
- Bake for 18 to 20 minutes, or until golden brown.
- Cool 5 minutes in the pan, then transfer to a wire rack.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Muffins freeze well for up to 3 months for best quality in an airtight container or freezer bag.
Microwave frozen muffins on high for about 30 seconds per muffin to reheat.
Prep time is estimated from the listed steps because the original directions did not include a hands-on time.










