Cinnamon Apple Cider Muffins
- 1/4 cup (4 tablespoons) butter softened, or vegetable or canola oil
- 1/3 cup plain yogurt or light sour cream
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 large eggs
- 2 cups whole wheat flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/3 cup apple cider
- 1 teaspoon vanilla extract
- 1 cup peeled cored and chopped apple
- Cinnamon and sugar for sprinkling
Preheat the oven to 375 degrees Lightly grease a 12-cup muffin tin with cooking spray. Set aside.In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt. Add the dry ingredients to the batter. Mix until just combined. Mix in the applesauce. Stir in the apple cider and vanilla. Gently fold the apples into the muffin batter. Divide the batter evenly among the 12 muffin cups (fill about 1/2 to 2/3 full – use another muffin tin if you have extra batter).
Sprinkle with cinnamon and sugar. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.
-I have made these with several variations, canola oil in place of butter. In place of the yogurt, light sour cream. Instead of plain yogurt, I like to use vanilla flavored yogurt. Instead of half white and half brown sugar, you may use all brown, or all white.