1¾cup ap flour
1¼teaspoon baking powder
¾teaspoon fine sea salt
1 teaspoons ground cinnamon plus more for topping
½ tsp freshly grated nutmeg
10tbs dairy free butter
¾ clight brown sugar
1/4 c granulated sugar plus more for topping.
2 eggs
1 tsp vanilla extract
½cup apple cider
Preheat oven to 350° and prepare mini muffin tin with liners. Set aside.
In the bowl of a stand mixer, cream 10 tablespoons dairy free butter, brown sugar and ¼ cup granulated sugar on medium speed until light and fluffy. Add the eggs one at a time and mix until well incorporated. Beat in the vanilla extract.
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
Spoon the batter into prepared pans, filling them about ⅔ of the way. Bake 10-12 minutes until tips are slightly golden.
While the muffins bake, whisk the remaining ½ cup granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. Dip tips on muffins in mixture when still warm from the oven. Serve immediately, or let cool to room temperature.
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