Apple Cinnamon Butterscotch Muffins

Here is a sweet little treat to start your day off right.  Apple muffins studded with butterscotch chips and toasted pecans -- so maybe it is more like dessert.  Regardless, these muffins are great and best served warm, in my opinion.

In case you are not a fan of butterscotch, feel free to eliminate the chips all together or substitute cinnamon chips.

Apple Cinnamon Butterscotch Muffins
Yields:  approximately 18 muffins
Source:  Annie's Eats

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

For topping (optional):
Maple syrup
Granulated sugar

Directions:
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.  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.