Apple Cider Muffins 

These Apple Cider Muffins are every bit as delicious as their donut counterpart, and a whole lot easier to make! For a delightfully strong cider flavor, I've added a secret ingredient: apple cider syrup. So, let's start there...
To make the syrup:
1 cup apple cider
1 tsp cinnamon
1 TBSP granulated sugar
Whisk together in a small saucepan over medium heat.
Bring to a boil, then reduce heat.
Simmer for 20-30 minutes until syrup reduces.
Remove from heat and set aside. The syrup will thicken as it cools.
To make the muffins:
1 1/2 all-purpose flour
1 1/4 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 cup unsalted butter, DIVIDED and softened
3/4 cup brown sugar
1/4 cup granulated sugar (plus 2 TBSP, divided)
2 large eggs
1 tsp vanilla (I like to use vanilla paste, and this is my favorite brand: amzn.to/4255dvi)
Preheat oven to 350º
Lightly grease a 12-muffin pan. Cooking spray works fine.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
Set aside.
In the bowl of a mixer, cream butter with the brown sugar and granulated sugar, scraping down the bowl as necessary.
Add Vanilla extract and the eggs (one at a time).
Beat until fully incorporated.
Gradually add flour.
After flour is combined, add cooled syrup and mix well.
Divide the batter among the 12 muffin wells.
Bake for 15-20 minutes until a toothpick inserted in the middle comes out clean.
While donuts are baking, melt the remaining 1/4 cup of butter. Set aside.
In a small bowl, combine 2 TBSP of additional granulated sugar and as much cinnamon as you like.
Remove muffins from oven and allow to cool for 5 minutes.
Remove from pan.
Brush each muffin top with melted butter and dip into cinnamon sugar.
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