These were good — and I’m not even much of a butterscotch fan. But I can always be won over with a little maple syrup, which is delciously drizzled on the top.
If you don’t have the dried apples to finish off this muffin, don’t pass on baking some up. They’re the perfect way to start the morning, or really, snack on any time of the day!
Apple Cinnamon Butterscotch Muffins
adapted from Sugar Plum
2½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1¼ tsp. ground cinnamon
¾ cup old-fashioned oats
8 tbsp. butter, softened
½ cup packed brown sugar
2/3 cup applesauce
2 large eggs
1½ tsp. vanilla extract
1 cup milk
¾ cup butterscotch chips
¾ cup chopped apples
⅓ cup pecans, chopped (and preferably toasted)
For topping (optional):
Dried apple slices
Preheat the oven to 350. 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. 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.
This recipe will make about 18 muffins.