Apple Cider Muffins

Ingredients

▢2 cups all-purpose flour

▢2 teaspoons cornstarch

▢1¼ teaspoons baking powder

▢¾ teaspoon fine sea salt

▢2 teaspoons ground cinnamon

▢½ teaspoon freshly grated nutmeg

▢1 cup 225 grams or 2 sticks unsalted butter, room temperature

▢1 ½ cups light brown sugar

▢1/4 cup granulated sugar

▢2 large eggs room temperature

▢2 teaspoons vanilla extract

▢½ cup apple cider

FOR COATING:

▢Unsalted butter

▢Cinnamon

▢Sugar

Directions

PREPARATION:

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a a 12-cup muffin tin or 2 (6-cavity) doughnut pans with nonstick spray.

In a medium-sized bowl, combine the all-purpose flour, cornstarch, baking powder, salt, 1 teaspoon of cinnamon, and nutmeg. Set this mixture aside.

2 cups all-purpose flour,1¼ teaspoons baking powder,¾ teaspoon fine sea salt,2 teaspoons ground cinnamon,½ teaspoon freshly grated nutmeg,2 teaspoons cornstarch

MIXING THE BATTER:

In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter, brown sugar, and ¼ cup of granulated sugar until the mixture becomes light and fluffy (usually takes about 3-4 minutes).

1 cup 225 grams or 2 sticks unsalted butter, room temperature,1 ½ cups light brown sugar,Sugar

Add the eggs one at a time, mixing well after each addition, and remember to scrape down the sides of the bowl as necessary.

Beat in the vanilla extract.

CREATING THE BATTER:

Add the prepared flour mixture to the bowl, and mix on low speed until everything is well combined.

While the mixer is running, slowly add the apple cider in a steady stream and continue mixing until the batter is uniform. Make sure to scrape the bowl to ensure everything is evenly mixed.

FILLING THE PANS:

Spoon the batter into the greased muffin or doughnut pans, filling each cavity about ⅔ full. (Alternatively, use a disposable piping bag or a resealable plastic bag with a ½-inch opening cut from one corner.)

Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, which typically takes 12 to 15 minutes. Rotate the pans halfway through baking. NOTE: making muffins, divide the batter equally among the prepared cups, and bake for 15 to 20 minutes, rotating the pan halfway through.

COATING AND SERVING:

While the doughnuts are baking, combine the remaining ½ cup of granulated sugar and 1 teaspoon of cinnamon in a small bowl.

In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave.

Let the muffins cool for 5 minutes after baking. Then, remove them from the pans. Brush each muffin with melted butter, and coat them in the cinnamon sugar while still warm.

Serve the muffins immediately, or let them cool to room temperature before enjoying.

Notes

https://www.fooddolls.com/apple-cider-muffins/