Apple Cinnamon Butterscotch Muffins

By Texaschef11

Ingredients

• For topping (optional):
• 2 ½ cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 ¼ tsp. ground cinnamon
• ¾ cup old-fashioned oats
• 8 tbsp. unsalted butter, at room temperature
• ½ cup packed brown sugar
• 2/3 cup applesauce
• 2 large eggs
• 1 ½ tsp. vanilla extract
• 1 cup milk
• ¾ cup butterscotch chips
• ¾ cup chopped apples
• 1/3 cup toasted pecans, chopped
• Dried apple slices
• Maple syrup
• Granulated sugar

Details

Servings 18

Preparation

Step 1

Preheat the oven to 350˚ F. Line the wells of two muffin pans with paper liners (about 18 liners total). Set aside.

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix lightly with a fork to blend. Stir in the oats. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth, 1-2 minutes. Beat in the applesauce, eggs and vanilla extract until incorporated. With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated. Fold in the butterscotch chips, apples, and toasted pecans with a rubber spatula.

Divide the batter evenly between the prepared muffin cups. If desired, press a dried apple slice into the top of the batter in each cup. Drizzle lightly with maple syrup and sprinkle with sugar. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Yield: about 18 muffins