Ingredients
Method
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup with a nonstick spray or oil.
- In a large bowl, mix the dry ingredients with a whisk: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix the wet ingredients with a whisk: egg, apple cider, applesauce, maple syrup (or brown sugar), oil (or melted butter), and vanilla extract. Mix until smooth. It should be well combined but not foamy.
- Combine the wet ingredients with the dry ingredients. Gently stir until just combined. Do not overmix. If you're using mix-ins, such as finely chopped apples or chopped nuts, gently fold them into the batter now.
- Scoop the batter into the prepared muffin cups, filling each one about ¾ full.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days.
To freeze, wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
For more tips, variations, and substitutions, see full blog post above.