Best 6 Cashew Butterscotch Muffins Recipes
Craving a delightful treat that offers a perfect balance of nutty goodness and sweet indulgence? Look no further than cashew butterscotch muffins! These delectable muffins combine the irresistible flavor of cashews with the richness of butterscotch, resulting in a tantalizing experience that will satisfy your taste buds. Join us on a culinary adventure as we explore the secrets behind creating the ultimate cashew butterscotch muffins, ensuring that each bite transports you to a world of heavenly flavors. From selecting the finest ingredients to mastering the art of baking, we'll guide you through every step of the process, ensuring that your muffins turn out perfectly every time. So, gather your ingredients, preheat your oven, and let's embark on a delectable journey into the world of cashew butterscotch muffins.
Check out the recipes below so you can choose the best recipe for yourself!
GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS
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
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.
BUTTERSCOTCH CASHEW BARS
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
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.
BUTTERSCOTCH MUFFINS
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
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 MUFFINS
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
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 SNAPS
Butterscotch tasting cookie with cashews (these are also very good using pecans.)
Provided by Patty Alderman
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
- In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 22.9 g, Cholesterol 23.9 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 102.6 mg, Sugar 15.1 g
CASHEW BUTTERSCOTCH MUFFINS
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
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
Tips:
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a pinch of salt to the batter to balance out the sweetness.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- To ensure even baking, fill the muffin cups no more than 2/3 full.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely before frosting them.
Conclusion:
Cashew butterscotch muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, sweet and nutty flavor, and creamy butterscotch frosting, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast, brunch, or snack, give these muffins a try. You won't be disappointed!
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