Apple Cinnamon Butterscotch Muffins

I needed something new, and I realized I hadn't made an apple muffin yet.  Enter these muffins.  The OCD-ness in me really wanted to rename these Apple Butterscotch Cinnamon muffins so the adjectives would be in alphabetical order, but it sounds awkward.  So as much as leaving it ACB irks me, these are yummy muffins.  After taking a bite Caleb said, "these are fluffy!"  I think that is a good thing when it comes to muffins.  I don't like when they're heavy and dense; they tend to dry out faster.  Happy Monday!

Apple Cinnamon Butterscotch Muffins
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 tsp cinnamon
3/4 cup old-fashioned oats
1 stick unsalted butter, at room temperature
1/2 cup packed brown sugar
2/3 cup applesauce
2 eggs
1 1/2 tsp vanilla
1 cup milk
1 cup butterscotch chips
1 cup chopped apples (in pretty small pieces)

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 and mix together.  In a separate bowl, cream together the butter and sugar until light and smooth (your Kitchenaid mixer with the paddle attachment works great too).  Beat in the applesauce, eggs, and vanilla 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.  Beat just until incorporated so as to not end up with dry muffins.  Fold in the butterscotch chips and the chopped apples with a spatula.  Divide the batter evenly into muffin tins lined with paper liners.  Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Cool in the pan for 5-10 minutes, then transfer to wire rack to cool completely.  Makes 18-22 muffins.

Source:  recipe adapted from annie's eats