It has now been a few weeks since Dan and I went apple picking. Every year I get a little overzealous and pick way more apples than we could ever possibly need. But I hate to let anything go to waste so I try my best to eat/use as many as possible. Even before I got home from the apple orchard this year, I was already putting together a list of recipes to make in my head. The list included some longtime favorites like apple crisp but also included some new-to-me recipes, including these apple cinnamon butterscotch muffins.
I loved the combination of flavors in these muffins- the chopped apples, the cinnamon, the pecans which provide a nice crunch, and the butterscotch chips which add a little extra sweetness. They might just be the best apple muffins I have ever made in my kitchen. We ate a few this past weekend and I froze the extras for a later date. Even when my apple haul is gone, we will still be enjoy these apple cinnamon butterscotch muffins for months to come.
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¾ cup old-fashioned oats
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup light brown sugar
- ⅔ cup applesauce
- 2 large eggs
- 1½ tsp vanilla extract
- 1 cup milk
- ¾ cup butterscotch chips
- ¾ cup chipped apples
- ⅓ cup toasted pecans, chopped
- Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set set aside.
- In a large bowl, combined the flour, baking powder, baking soda, salt and ground cinnamon. Whisk to combine. Stir in the oats and whisk to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat until light and creamy, about 2-3 minutes. Add the applesauce, eggs and vanilla extract. Continue beating until combined. With the mixer on low speed, add the dry ingredients in three additions alternating with the milk. Mix until just combined. Stop the mixer. Add the butterscotch chips, apples and toasted pecans. Mix with a rubber spatula until combined.
- Divide the batter between the prepared muffin cups. Bake for about 18-20 minutes or until an inserted toothpick comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Source: Recipe from Annie’s Eats (originally adapted from Sugar Plum)