Position rack in center of oven; preheat oven to 400°F.
Spray muffin tray indentations and rims w/ cooking spray.
In a bowl, whisk the flour, baking powder, and salt together; set aside.
In a bigger bowl, whisk the eggs until lightly beaten; whisk in the maple syrup and maple sugar; continue whisking until thick and pale brown, about 1 minute.
Whisk in the milk, melted butter, vanilla, and vinegar.
Use a wooden spoon to stir in the flour mixture until moistened.
Fill prepared muffin tins ¾ full; bake for 20 minutes or until muffins are golden with rounded, cracked tops; pick in the center should come out with a crumb or two attached.
Set pan in a wire rack to cool 10 minutes; gently rock each muffin back and forth to release and remove it from the tin; cool for 5 minutes on the rack.
*Granola Maple Muffins—sprinkle 2 teaspoons granola on top of each muffin before baking.
*Maple Rum Currant Muffins—omit the vinegar; add 1 teaspoon rum extract with the vanilla; mix ½ cup dried currants in with the maple syrup; proceed as directed.