Apple Spice Muffins

Make the apple spice blend: in a small bowl, stir together the cinnamon, ginger, allspice, cloves, and nutmeg.

Make the muffins: In a medium bowl, whisk together 1 cup (125 G) all-purpose flour, the whole wheat flour, baking powder, baking soda, salt, and 1 tablespoon of the spice blend.

In a large bowl, use an electric hand mixer on medium speed or whisk to beat the butter until light yellow and aerated, about 2 minutes. Add the granulated and brown sugars and continue beating until light, fluffy, and nearly doubled in volume, 2 minutes more. Add the eggs, 1 at a time, beating well after each addition.

Add the applesauce and shredded apple and stir with a rubber spatula to incorporate.

Add half of the dry ingredients to the wet and gently fold to combine, being careful not to overmix. Add 1¾ cups of the diced apples to the remaining dry ingredients and toss to coat, then add to the wet ingredients and gently fold to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.

Preheat the oven to 425°F (220°C). Line a 6-cup jumbo muffin tin with paper liners and lightly grease with nonstick spray.

In a medium bowl, toss together the remaining ¾ cup diced apples, melted butter, remaining 1 tablespoon flour, and remaining 1½ teaspoons of apple spice blend.

Evenly divide the batter between the prepared muffin cups. Top each muffin with some of the apple topping and sprinkle with the demerara sugar.

Bake the muffins for 15 minutes, then rotate the muffin tin 180° and bake for 12–15 minutes more, until the muffins are puffed and golden brown and a cake tester inserted into the center comes out clean.

Let cool for 15–20 minutes before serving.

Enjoy!