Total time: 55 minutes Hands on: 20 minutes

For the muffins:
2 c. sweet apple cider
1/2 c. butter, softened
3/4 c. sugar
2 large eggs, room temperature
1 1/2 tsp vanilla extract
2 1/4 c. flour
1 1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt

For the Topping:
3/4 c. sugar
3 TBSP cinnamon
4 TBSP butter, melted

2 c. sweet apple cider 1/2 c. butter, softened 3/4 c. sugar 2 large eggs, room temperature 1 1/2 tsp vanilla extract 2 1/4 c. flour 1 1/4 tsp nutmeg 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3/4 c. sugar 3 TBSP cinnamon 4 TBSP butter, melted

Preheat over to 375 degrees and set a rack of the middle position. Lightly grease a standard 12 cup muffin tin and set aside.

Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.

Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla and blend.

In a medium size bowl, whisk together the flour, nutmeg baking powder, baking soda and salt. Add a third of this mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Divide the batter evenely among the prepared muffin cups and transfer to the oven. Bake until tops are firm and a tester is inserted into the center and comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes.

Now, prepare the topping: In a medium size bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon and sugar to coat. Serve warm or at room temp.