2 c. white flour

2/3 c. sugar

1 3 oz. package butterscotch pudding mix (I used Royal instant butterscotch pudding mix bc it's the one without carrageen)

3/4 c. butterscotch chip (I use Nestle Toll House butterscotch chips)

1 T. baking powder

1/2 t. salt

1 c. rice milk

1/4 c. canola oil

1 egg

1 t. vanilla

3/4 c. butterscotch chips (approximately; I don't measure)

1/2 c. unsweetened coconut (approximately; I don't measure)

Preheat oven to 350º F.

Combine the dry ingredients (flour, sugar, butterscotch pudding mix, baking powder, salt) in a large bowl. Add 3/4 c. of the butterscotch chips to the dry ingredients mixture.

Combine the wet ingredients (rice milk, olive oil, vanilla, egg) in a large measuring cup. Pour liquid ingredients into the dry ingredients and stir just until well combined.

Spoon the batter into muffin tins lined with muffin papers (underfill slightly to leave room for the butterscotch chips and coconut on top). Top with rest of the butterscotch chips (1/2 c.) and the coconut (Important!: make sure the butterscotch chips go on first, then cover with coconut for best results). Bake for 20-25 minutes.

Inspired by my mom's Butterscotch Cake, using a recipe from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarborough (pp. 40-41) as a starting point

Yield: 16 muffins

Last updated: 7/1/25