From Red Truck Bakery cookbook.
Ingredients:
2 3/4 cups unbleached all-purpose flour, sifted (or not) 1/4 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup packed dark brown sugar 1/2 cup sorghum syrup, honey or maple syrup 1/2 cup + 2 tablespoons vegetable oil 1 large egg 1 1/2 teaspoons vanilla 1 cup buttermilk 2 cups chopped (1/2-inch) apples 1 cup golden raisins, optional Turbinado sugar, for sprinkling
Preparation:
Preheat the oven to 350 degrees. Coat a muffin tin with nonstick spray and line it with paper liners (you may need two tins). Lightly spray the liners as well.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
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. Scoop the batter into the prepared muffin tin. Generously sprinkle turbinado sugar over each muffin. 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.