Cider Doughnut Muffins

Cider Doughnut Muffins
Yields: 17 regular muffins
Find the perfect muffin liners :) I used classic white.

Ingredients:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 tbs apple cider
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp freshly grated nutmeg
1 tsp cinnamon
3/4 tsp salt
1 2/3 cups unbleached, all-purpose flour
1 cup whole wheat flour
1 cup milk
idea: in centers of muffins, add a tsp of minced apple mixed in sugar & cinnamon
Topping –
3 tbsp butter
6 tbsp cinnamon-sugar mixture (looks good with turbinado or a coarse sugar)
I used a 1:3 cinnamon-sugar ratio

Directions:
Preheat oven to 425 degrees F (375 degrees F if using a dark, non-stick tin). Place baking cups in a 12-cup muffin tin and lightly grease the insides. Set aside.
In the bowl of a stand mixer, thoroughly whisk together butter, oil, sugars and apple juice concentrate. Add eggs, beating to combine, until mixture is smooth. Stir in baking powder, baking soda, nutmeg, cinnamon and salt.
Add the flour to the butter mixture alternately with the milk, starting and ending with the flour. Stir to combine well.
Spoon or scoop batter evenly into muffin cups. Bake until a toothpick inserted into one of the center muffins comes out clean, about 15 minutes. Remove from oven and allow to cool 10 minutes.
Melt butter for topping. Dip the tops of each muffin into the butter, then roll in the cinnamon-sugar mixture. Place on a cooling rack to cool completely.

**Of course, taster-approved. Inhaled. Dinner-time replacement (with a hearty, healthy smoothy to complement). 3 friend recipients enjoyed, 1 in return gave apple cake. I rewrote the above recipe to improve it with additions of whole wheat flour and diced apples so it will definitely be revisited. 'Tis the season!