Ingredients
For the muffins:
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup butter at room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ cup apple cider syrup
- ¼ cup yogurt buttermilk, or sour cream
For the topping:
- 3 tablespoon Melted butter
- ½ cup white sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Assemble ingredients and tools. Preheat oven to 375 degrees and grease a 12- cup muffin tin.
- Prepare the cider syrup: in a small saucepan, bring ½ cup cider to a boil, reduce heat to a simmer and simmer until boiled down to ¼ cup. Set aside.
- In the bowl of your electric mixer, cream together the butter, brown and white sugars until light and fluffy. Beat in the eggs, one at a time. Set aside.
- Whisk the flour, baking powder, baking soda, cinnamon and nutmeg together in a medium bowl. Set aside.
- In a small bowl, whisk together the yogurt, vanilla extract, and cider syrup.
- Gently fold the flour mixture into the creamed butter and sugar, alternating with the yogurt mixture.
- Stir until just combined.
- Spoon into prepared muffin cups.
- Bake until a toothpick comes out clean, about 20 minutes.
- While the muffins are baking, prepare the topping. Melt the butter, pour into a shallow plate and cool slightly. Mix together the sugar and spices and pour into a shallow bowl.
- Once the muffins are baked, allow to cool for five minutes in the pan.
- Remove from pan; roll each muffin in the melted butter.
- Then roll the muffin in the sugar-spice mixture.
- Enjoy!
Recipe Notes
Nutritional analysis per muffin: 288 calories, 3 grams protein, 43 grams carbohydrates, 11 grams fat, 55 mg. sodium, 1 gram fiber