Have been looking but did not find much. This is one blog on another site;
Don't perpetuate a myth. Saccharomyces cerevisiae produces no to virtually no methanol and there is absolutely no reason that cider would have any more than beer or wine. It is possible that the higher quantity of esters, aldehydes, and ketones (other organic molecules) produced from a particular strain of yeast or higher fermentation temperatures may cause some individuals to have worse hangovers, but it's not methanol production.
A more likely reason is the speed of consumption. Since cider typically has a higher ethanol content and tends to be rather easy-drinking, people tend to drink more ethanol in a given amount of time. Ultimately, this is what causes a worse hangover (and makes you drunk so quickly).
I'm pretty sure that saying someone has "cider palsy" or "apple palsy" is a colorful term for "drunk" - similar to "pissed", "snookered", "sloshed", "tanked", etc.
Cheers,
Aaron