Butterscotch pudding mix is the secret ingredient to making these sweet tender muffins everyone will love.
Sun Oven Butterscotch Muffins
(adapted for the Sun Oven from “The Ultimate Muffin Book” by Weinstein and Scarbrough)
2 cups all-purpose flour
2/3 cup sugar
1 (3-0unce) package butterscotch pudding mix (not instant)
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, at room temperature
1 cup milk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup butterscotch chips
Set Sun Oven out to preheat. Spray the indentations of two 6-cup muffin tins with cooking spray or line with paper liners.
Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl. In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Using a wooden spoon, stir in the butterscotch chips followed by the flour mixture. Stir until just moistened.
Fill the prepared tins three-quarters full. Reserve any leftover batter for a second batch. Using a rack or baking pan to separate the two muffin tins, cross stack the tins on the leveling tray of the Sun Oven.
Bake until the muffins are golden and smooth and a toothpick inserted in the center of one muffin comes out with a few moist crumbs attached.
Cool the muffins in the tins on wire racks for 10 minutes. Carefully remove the muffins from the tins and cool completely on racks.