I’ve been waiting quite a while for just the right apple muffin recipe to come along. Every time I found one that looked promising, the reviews were mediocre at best. Why was it so hard to find a good apple muffin? As soon as I saw this recipe, I knew it would be the end of my searching…all because of that one magic word – butterscotch. These were as simple as any other muffin to throw together, but the combination of oats, chopped apples, toasted pecans and of course the butterscotch chips mixed into the batter made for a delicious and complex flavor. If you’re less of a sweet tooth than I, you might want to skip the butterscotch chips but I have yet to meet something that was “too sweet”, so I loved them. Also, the dried apple slice on top is obviously optional but I thought it added an extra layer of flavor and texture that was just right. Yum, yum!
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
Apple Cinnamon Butterscotch Muffins
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. unsalted butter, at room temperature
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
1/3 cup toasted pecans, chopped
For topping (optional):
Dried apple slices
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.