Ingredients

For the muffins:
2 cups apple cider or unfiltered apple juice
2 ¼ cups all-purpose flour
1 tablespoon corn starch
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, room temperature
½ cup granulated sugar
¼ cup light brown sugar
1 tablespoon vanilla extract
1 large egg
For the topping:
¾ cup granulated sugar
3 tablespoons ground cinnamon
6 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 375°F and grease a 12-cup muffin pan.
Pour the apple cider into a saucepan and bring to a boil on high. Continue to boil until reduced in half, about 10 minutes. Remove from the heat and allow to cool.
In a mixing bowl, stir together until well blended the flour, corn starch, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another mixing bowl, cream together the butter, granulated sugar, and brown sugar until well blended. Stir in the vanilla extract and egg, then pour in the reduced cider and blend until everything is well combined.
Pour the flour mixture into the liquid, and stir several strokes until everything is just blended, but do not over-mix the batter or the muffins may turn out tough.
Spoon the batter into the prepared muffin tin, filling each cup until ¾ full. Bake uncovered for 15-17 minutes, or until the tops are lightly browned and an inserted knife comes out clean. Allow to cool for 10 minutes.
For the topping, stir together the sugar and cinnamon. Once the muffins have cooled, brush each all over with the melted butter, then roll in the cinnamon-sugar mixture until well coated. Will keep covered for 3 days.

Muffins