Apple Orchard Muffins

Step 1

Preheat the oven to 350ºF. Coat a muffin tin with nonstick spray and line it with paper liners (you may need two tins). Lightly spray the liners as well. (As noted above, I simply used the liners.)

Step 2

In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.

Step 3

In a separate large bowl, whisk together the brown sugar, sorghum (or maple) syrup, oil, egg, and vanilla. Add the buttermilk and mix well with a whisk or spatula. Add the flour mixture and stir just until flour disappears. Fold in the apples and raisins, if using.

Step 4

Scoop the batter into the prepared muffin tin. Generously sprinkle turbinado sugar over each muffin.

Step 5

Bake for 20 to 25 minutes, until light golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool slightly in the pan, then transfer the muffins to a raised wire rack to finish cooling.