– 2 ¼ cups All-purpose flour – 2 teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – 2 teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – ½ cup Oil canola or vegetable – ½ cup Apple cider – ¾ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – ½ cup Unsweetened apple sauce – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – ¼ cup Buttermilk or milk room temperature – ¼ cup Sour cream or greek yogurt room temperature – 4 tablespoon Unsalted butter melted – 1 tablespoon Apple cider – ⅔ cup White granulated sugar – 1 tablespoon Ground cinnamon – ¼ teaspoon Ground nutmeg
Warm the oven up to 425℉. Lay six muffin cases in a 12-cup muffin pan and place them in the holes one after the other. This will help the best rise.
1
In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix until well combined. Put away for later.
2
Whisk oil, apple cider, brown sugar, sugar, apple sauce, vanilla, eggs, buttermilk, and sour cream in a separate basin.
3
Whisk wet ingredients into dry ingredients until smooth.Scoop batter into lines with a big cookie scoop. Fill it to the top.
4
Put it in the oven at 425°F for 8 minutes. Cool it down to 350℉. Keep baking for another 6 to 8 minutes. Put a toothpick in and bake until it comes out clean.
5
After allowing the muffins to remain in the heated pan for ten minutes, remove them and place them on a separate cooling rack. Completely cool down.
6
Apple cider should be added to the butter that has been melted in a bowl. Put the sugar, cinnamon, and nutmeg into a separate dish and stir them together.
7
Dip the muffin top in butter, then cinnamon sugar. Coat the muffin well. Apply this to all muffins, then dip them again in cinnamon sugar.
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