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Sift together the flour and baking powder and set aside.
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In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract on high speed until foamy and slightly stiffened.
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Mix together in a measuring cup with a spout mix the butter and vegetable oil. Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
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Mix together the whipping cream milk and apple cider vinegar. Add slowly to the mixing bowl continuing to mix but at a reduced speed.
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Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about small lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in the apples and raspberries.
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Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.
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Bake in a preheated 375 degree F oven for about 20 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.