Apple Cinnamon Butterscotch Muffins

Company is coming for Thanksgiving weekend. I’m so excited that my friend Meagan is visiting! Beside the classic Thanksgiving dinner that will be served – I want to make sure that there are ample delicacies for other meals and snacks.  I’ve decided that Apple Cinnamon Butterscotch Muffins are just the thing to kick off the weekend of fun.

However, despite my good intentions, I baked a beautiful batch that also include pecans that she cannot eat :( I will have them all to myself! Looks like this year’s sweet potato casserole will not have pecans on top either! This muffin recipe is adapted from the blog http://annies-eats.net/.

I’m off to cook the turkey and will post pics of the delicious food and a spotlight on some of Meagan’s great recipes too!

Apple Cinnamon Butterscotch Muffins

Makes about 16 muffins.

Ingredients:


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

Directions:


Preheat the oven to 350˚ F.  Line the wells of two muffin pans with paper liners (about 16 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.

Butterscotch Chips

Divide the batter evenly between the prepared muffin cups.  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 5-10 minutes, then transfer to a wire rack to cool completely.

Delicious!

I did manage to package some in some fun Halloween bags for some friends.

Apple Muffins

Apple Muffins

I woke up this morning to a blanket of grey sky and mist.  I felt motivated to bake apple muffins for breakfast. This was taken from my family cookbook that has many a wrinkled and stained page from years of use.  I do have a “new version” with added recipes that our family has – but I keep going back to the old battered and true.

I added the new addition of the Pampered Chef Sweet Apple Sprinkle which was the little extra it needed. 

Apple Muffins

Makes approximately a dozen medium sized muffins. I used both a big and medium muffin tin so I ended up with 6 large muffins and 6 medium sized.

Ingredients:

½ cup butter

1 ½ cup packed brown sugar

2 eggs

3 cups grated apple

2 tsp of vanilla yogurt

1 cup of golden raisins

2 cups whole wheat flour

1 ½ tsp baking soda

2 tsp baking powder

1 ½ tsp salt

½ tsp cinnamon

½ tsp nutmeg

Pampered Chef Sweet Apple Sprinkle for topping

Directions:

Preheat oven to 375.

In a large bowl mix butter, brown sugar, eggs, grated apple and vanilla yogurt.

Stir in 1 cup of golden raisins.

In a separate medium sized bowl, whisk dry ingredients - flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually stir in dry mixture to the apple mixture until well blended.

This cookie sheet is probably older than me,
but is a favorite!

Place muffin liners in the pan (or you can grease the pan - although I find better results with the liners).

Fill muffin mixture into the liners so there's approximately 1/2 inch of room left at the top.

Sprinkle Pampered Chef Sweet Apple Sprinkle over the tops.

Bake for 20 minutes until golden brown.

Remove and cool on wire wrack.

I've already had some for my breakfast and will probably end up taking them on an afternoon hike as a snack! Enjoy :)