Monday, February 14, 2011
Apple Cinnamon Butterscotch Muffins
Posted by: Maggie
I think I've mentioned a couple times that I play in an adult kickball league here in DC. In the winter since it's obviously too cold to run around on the national mall where we typically have our games, we play at a gym in Dupont Circle.
Since I'm playing on Sunday afternoons this season, our team has been either going out to brunch or taking turns hosting before the game. Last Sunday I went to a brunch hosted at my friend's place, and brought these along as my contribution. They were super moist and delicious, and reminded me of the muffin version of these cookies I made in the fall.
What you will need:
For the 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 degrees. Line two muffin pans with paper liners (about 18 liners total) and set aside.
In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix lightly with a fork to blend, and stir in the oats. Cream together the butter and sugar with an electric mixer for about 1-2 minutes. Beat in the applesauce, eggs and vanilla extract until blended.
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.
Divide the batter evenly between the prepared muffin cups. These muffins don't rise very much, so don't be worried about filling the cups higher than you normally would. 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 minutes, then transfer to a wire rack to cool completely.