For the muffins:
  • 2 cups all purpose flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • 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
  • teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  1. Assemble ingredients and tools. Preheat oven to 375 degrees and grease a 12- cup muffin tin.
  2. 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.
  3. 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.
  4. Whisk the flour, baking powder, baking soda, cinnamon and nutmeg together in a medium bowl. Set aside.
  5. In a small bowl, whisk together the yogurt, vanilla extract, and cider syrup.
  6. Gently fold the flour mixture into the creamed butter and sugar, alternating with the yogurt mixture.
  7. Stir until just combined.
  8. Spoon into prepared muffin cups.
  9. Bake until a toothpick comes out clean, about 20 minutes.
  10. 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.
  11. Once the muffins are baked, allow to cool for five minutes in the pan.
  12. Remove from pan; roll each muffin in the melted butter.
  13. Then roll the muffin in the sugar-spice mixture.
  14. Enjoy!
Recipe Notes

Nutritional analysis per muffin: 288 calories, 3 grams protein, 43 grams carbohydrates, 11 grams fat, 55 mg. sodium, 1 gram fiber

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