Apple Cider Muffins

• Preheat the oven to 425℉. Line a 12 cup muffin pan with 6 muffin liners, alternate the muffins liners in the holes. This will help give the best rise.
• In a large bowl, mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
  2 1/4 cups All-purpose flour, 2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
• In a separate bowl, mix the oil, apple cider, brown sugar, sugar, apple sauce, vanilla, eggs, buttermilk, and sour cream using a whisk.
  1/2 cup Oil, 1/2 cup Apple cider, 3/4 cup Brown sugar, 1/4 cup White granulated sugar, 1/2 cup Unsweetened apple sauce, 1 tsp Pure vanilla extract, 2 Large eggs, 1/4 cup Buttermilk, 1/4 cup Sour cream
• Pour the wet ingredients into the dry ingredients and whisk until smooth.
• Use a large cookie scoop to scoop the batter into the liners. It should be full to the top.
• Bake at 425℉ for 8 minutes. Reduce the heat to 350℉. Bake for another 6-8 minutes. Bake until a toothpick inserted comes out clean.
• Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely.
• In a bowl, melt the butter and add the apple cider. In a separate bowl, mix the sugar, cinnamon, and nutmeg.
  4 TBSP Unsalted butter, 1 TBSP Apple cider, 2/3 cup White granulated sugar, 1 TBSP Ground cinnamon, 1/4 tsp Ground nutmeg
• Dip the top of the muffin into the butter, then dip into the cinnamon sugar. Make sure the muffin is fully coated. Do this to all the muffins, then dip the muffins again in the cinnamon sugar.