InsaneJournal

From the cookbook: “The Craft Of Baking” by Karen De Masco and Mindy Fox

Ingredients

1 cup granulated sugar

1 cup packed dark brown sugar

¾ cup grapeseed oil (I substituted safflower oil)

3 large eggs

2 ¼ cup unbleached all purpose flour

1 ½ teaspoons baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 cup apple cider

¾ cup sour cream

1 ½ teaspoons pure vanilla extract

2 crisp apples (I used granny smith) peeled, cored, grated and drained, juices reserved and used as part of cider measurement

Sugar for tops

Heat oven to 350 F.  Generously butter a standard 13 cup muffin tin (or use paper liners)

In a medium bowl, whisk together the granulated sugar, brown sugar and oil  Add the eggs and whisk to combine.  In another bowl, sift together the flour, baking soda, salt and cinnamon.  In a third bowl whisk together the cider, sour cream and vanilla.

Add 1/3 of the flour mixture and 1/3 of the apple cider mixture to the sugar mixture, folding with a spatula until just combined (DO NOT OVER MIX).  Add the rest of the flour and cider mixtures in two more additions.  Fold in the grated apple and then divide the batter evenly among the prepared cups in the muffin tin.

Sprinkle the tops with sugar.

Bake 25-30 minutes rotating the pan halfway through.   Let cool 10 minutes.  Can be kept in air tight container for 3 days.