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Preheat the oven to 350°F. Line the wells of a 12-cup muffin tin and grease the insides of the papers.
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In a large mixing bowl, beat the butter and sugar until smooth. Beat in the eggs, one at a time, scraping the bowl after each addition. Stir in the applesauce and boiled cider (or apple juice concentrate).
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Add the baking powder, baking soda, salt, cinnamon, ginger, and flour to the wet ingredients and mix until combined. Scrape the bowl and stir in the raisins, apples, and nuts.
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Scoop the batter into the prepared pan, filling each well almost to the top. Sprinkle with cinnamon-sugar (if desired). Bake for 25 to 27 minutes, until a paring knife inserted in the center of one of the muffins in the middle of the pan comes out clean.
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Remove the muffins from the oven and place them on a rack for 10 minutes. After this rest, take the muffins out of the pan and return them to the rack to finish cooling completely.
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Store leftovers wrapped at room temperature for up to three days; freeze for longer storage.