Almond Butterscotch Muffins

Submitted by ena820

"Full disclosure-I am not really a huge fan of butterscotch. I happened to have some butterscotch chips on hand after making another recipe, and I was out of the white chocolate chips that I usually add to my almond muffin batter. It all turned out to be a happy shopping oversight, though, because the rich almond flavor softens some of the overly sweet butterscotch. You may think that this recipe calls for more salt than usual, but the salt also really elevates the butterscotch to an almost toffee flavor."

 

• Ready In: 38mins
• Ingredients: 11
• Serves: 6

ingredients

• 3⁄4 cup applesauce
• 1⁄2 cup granulated sugar
• 1⁄4 cup dark brown sugar
• 1⁄2 cup butter, melted and cooled
• 1⁄4 cup milk
• 1 egg
• 1 tablespoon almond extract
• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 cup butterscotch chips

directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a jumbo muffin tin with butter or nonstick spray.
2. In a medium bowl, stir together applesauce, both sugars, melted butter, milk, egg, and almond extract.
3. In another medium bowl, whisk together flour, baking soda, and salt. Make a well in the dry ingredients and pour applesauce and sugar mixture into the well. Stir ingredients until combined. Fold in butterscotch chips.
4. Fill each muffin cup about 3/4 of the way full. Bake for 28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool completely in pan, then remove.