Apple-Butterscotch Muffins

Holy crap. I'm going to go out on a limb and suggest that these are my new favourite muffins. They are just about perfect. Not to sweet, not too fruity - In fact, these may become the all-coveted company muffins, the go-to treat when I am hosting friends and family. They come to me from another Food Blogger, Annie, at Annie's Eats. I highly recommend perusing her website for some great meals.

In this recipe, I would avoid substitutions - sure, you could make them healthier, but just make a different muffin instead if that is your goal. I have several healthy muffin recipes on this site you can use instead.

Bon Appetit!
Muffin Ingredients:
2½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1¼ tsp. ground cinnamon
¾ cup old-fashioned oats
1/2 cup 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
1 cup chopped apples

Crump Topping:

1/3 cup flour

1/3 cup oats

1/3 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, melted.

Directions:

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

2. Make the Crumb topping first: combine All flour, oats, sugar and cinnamon and then mix with melted butter. Set aside.
3. 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.

4. With a hand mixer, 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. 

5. Fold in the butterscotch chips and apples with a spatula.

6. Divide the batter evenly between the prepared muffin cups. Top with crumb topping. 

7.  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

Source: Adapted from Annie Eats