Apples, cinnamon, and nutmeg make these muffins taste like fall.
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Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.
In medium bowl, whisk together all-purpose flour, whole-wheat flour, baking soda, and salt.
In large bowl, whisk together sugar, cinnamon, and nutmeg. Transfer 2 tablespoons sugar mixture to small bowl and reserve for sprinkling.
Add applesauce, melted butter, cider, egg, and vanilla to remaining sugar mixture in large bowl and whisk until well combined.
Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.
Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups. Sprinkle reserved sugar mixture evenly over batter in each muffin cup.
Place muffin tin in oven. Bake until muffins are deep golden brown and toothpick inserted in center of 1 muffin comes out clean, 20 to 25 minutes.
Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let muffins cool in muffin tin for 15 minutes.
It’s always sad to say goodbye to the warm days of summer. But fall doesn’t just mean back to school—it also means it’s apple season! In baking, apples are often paired up with “warm” spices such as nutmeg and cinnamon. These spices aren’t hot to the touch, but they can impart a sense of warmth because they are very full and aromatic. They are a great match for autumn produce such as apples, pumpkin, and squash. These muffins, full of applesauce, apple cider, cinnamon, and nutmeg, are tiny packages of fall flavors. Bonus: the sugar sprinkled on top gives them a sweet, crunchy crust!