Best Cashew Butterscotch Muffins Recipes

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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.

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

OATMEAL BUTTERSCOTCH MUFFINS



Oatmeal Butterscotch Muffins image

These muffins come from the Parish House Inn Bed and Breakfast. They are moist and freeze well! Kids really enjoyed the butterscotch flavor.

Provided by beckerd

Categories     Quick Breads

Time 25m

Yield 18 muffins

Number Of Ingredients 10

2 cups old-fashioned oatmeal
1 1/3 cups buttermilk
3/4 cup brown sugar
1/2 cup melted butter, cooled (1/4 pound)
2 eggs, slightly beaten
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips

Steps:

  • In a large bowl, combine oats, buttermilk, and brown sugar. Set aside and let stand for 1 hour.(See note at bottom).
  • Preheat oven to 400 degrees.
  • Spray muffin tins with nonstick cooking spray.
  • Combine melted, cooled butter and eggs. Add to oat mixture.
  • Sift flour,baking powder,salt,and baking soda.
  • Add dry ingredients to oat/egg mixture.
  • Stir to combine.
  • Stir in butterscotch chips.
  • Pour batter into prepared pans.
  • Bake for 15-20 minutes or until tops spring back when touched.
  • Remove from pan and cool a bit before serving.
  • NOTE: I used quick oats in place of the old fashioned. I let it sit for maybe 5 minutes while I sifted the dry ingredients together. The muffins turned out good!

Nutrition Facts : Calories 193.4, Fat 8.5, SaturatedFat 5.3, Cholesterol 37.8, Sodium 171, Carbohydrate 26, Fiber 1.1, Sugar 14.6, Protein 3.7

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.

BETTER-THAN-BASIC MUFFINS



Better-Than-Basic Muffins image

Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Mix-ins (see variations; optional)
2 tablespoons sanding sugar (optional)

Steps:

  • Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
  • In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
  • Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).

BUTTERSCOTCH CASHEW BARS



Butterscotch Cashew Bars image

This is Paula Deen's recipe and it's awesome! So easy and yummy...has no flour or eggs. My family and friends love these bars.

Provided by Vee-rah

Categories     Dessert

Time 30m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 6

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1 (11 ounce) bag butterscotch chips, divided
1 (14 ounce) can sweetened condensed milk
1 cup salted cashew halves

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter. Press mixture firmly into bottom of a 13 x 9 pan. In a small bowl, combine 1 cup morsels with condensed milk. Microwave on High in 30 second intervals, stirring after each, until melted and smooth (about 2 minutes). Pour mixture over crumbs. Sprinkle remaining morsels and cashews on top. Bake 20 to 22 minutes, til lightly browned. Let them cool completely before cutting into bars.

BUTTERSCOTCH AND CASHEW BARS



Butterscotch and Cashew Bars image

The original of this slightly tweaked recipe was found in the Betty Crocker Special Edition Fall Baking, 2004. Preparation time does not include the hour needed to cool the baked bars.

Provided by Sydney Mike

Categories     Bar Cookie

Time 30m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 9

1 cup brown sugar, packed
1/2 cup unsalted butter
1 cup butterscotch chips, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup cashews, coarsely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In large mixing bowl, with electric mixer on medium, beat brown sugar, butter, melted chips, vanilla, salt & eggs for 1 to 2 minutes or until smooth & creamy.
  • Stir in flour & baking powder until well mixed.
  • Stir in cashews, then spread in an ungreased 13"x9" baking pan.
  • Bake 22 to 25 minutes or until set & edges are dry.
  • Cool completely on a wire rack, about 1 hour, before cutting into bars.

Nutrition Facts : Calories 174.6, Fat 9, SaturatedFat 4.8, Cholesterol 27.8, Sodium 116.5, Carbohydrate 21.6, Fiber 0.4, Sugar 13.9, Protein 2.4

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 COOKIES



Butterscotch Cashew Cookies image

This recipe came from a mystery book I read that had recipes in it for cookies. The Author is JoAnne Fluke and this is her recipe. I made these and took them to the hospital where i volunteer in the Gift shop. I gave them out to various people and every single one told me this was a great tasting cookie. Myself, not a...

Provided by Elizabeth Miche

Categories     Other Snacks

Time 40m

Number Of Ingredients 11

3/4 c 1 and 1/2 sticks (6 oz) salted butter softened
6 oz softened cream cheese (1/4 of an 8 oz pkg.
3/4 c white (granulated) sugar
3/4 c brown sugar
2 tsp vanilla extract
1 tsp baking soda
2 large eggs
3 c flour (pack it down when you measure it.)
1 c butterscotch chips (6 oz)
1 c white chocolate chips
1 1/2 c salted, chopped cashews. measure before chopping

Steps:

  • 1. Preheat oven to 350 degrees In a large bowl, mix the softened butter, softened cream cheese, white sugar and brown sugar until they are light and fluffy Mix in the vanilla and the baking soda.
  • 2. Add the eggs one at a time mixing after each addition. (if using the electric mixer) stop now as you will have to add and mix the last three ingredients by hand.
  • 3. Add the Butterscotch chips to your bowl and stir them in. Add the white chocolate chips to your bowl and mix thoroughly. NOTE: i used two squares of Whie Almond Bark for mine chopped. Add the chopped salted cashews and mix well.
  • 4. Drop the dough by a mounded teaspoonful on cookie sheet. (At this point it stated UNGREASED pan) however, I sprayed mine lightley with pan oil. They came out fine. They tended to stick on the ungreased one. Flatten the cookies a bit with th blade of a spatula or your impeccably clean palm. They will spread a little more in the oven but not a lot.
  • 5. Bake for about 10 minutes or until they are golden on top. Let them cool for a minute or two and transfer to cookie rack to cool completely Yields about 4 1/2 dozen.

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