2 cups all-purpose flour 

2/3 cup whole wheat flour

3/4 cup maple sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 

1/2 cup milk

Two large eggs 

1 ½ teaspoons vanilla extract 

Turn on your oven to heat to 350 degrees fahrenheit. Grease a standard 12-cup muffin tin or line with paper cups.

To make your muffin batter, whisk together your flours, maple sugar, baking powder, salt, baking soda, and nutmeg in a large bowl. Slice your softened butter into pats and add them to the dry mixture, and using a pastry cutter or your fingers work the butter into the flour mixture until it resembles an even, coarse meal.

In a separate bowl or large measuring cup, mix the milk, eggs, and vanilla and whisk thoroughly to combine. Add the wet ingredients to the dry ingredients and mix together. 

Scoop about ¼ cup batter into each well of your muffin tin, filling about ⅔ full. 

Bake 22-25 minutes. 

Use this recipe as a basic template to experiment with, adding seasonal berries, topping with streusel, or incorporating pumpkins purée in autumn. Baking times may vary with inclusions, so check every 2-3 minutes after 25 minutes until they are baked through.