Cinnamon-Apple-Butterscotch Muffins

Cinnamon-Apple-Butterscotch Muffins

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 cup butterscotch chips
3/4 cup old-fashioned oats
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
2/3 cup applesauce
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk
3/4 cup finely chopped apples
1/3 cup finely chopped pecans, toasted

Preheat oven to 350 degrees F. Coat 12 Texas-sized muffin cups with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk in oats and butterscotch chips until combined. In a large bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1 minute; beat in applesauce, eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined - about 1-2 minutes. Stir in apple and pecans until combined.

Divide batter into muffin cups. I pressed dried apples into the surface, but that's optional, of course - and then I drizzled them with maple syrup and sprinkled the muffin tops with cinnamon-sugar. Bake for 30-35 minutes or until golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool for 10 minutes on a wire rack, before running a knife around outside edges and removing muffins onto wire racks to cool.

Makes 12 big muffins