From the recipe author: Fall and apples go hand in hand and apple cider is definitely one of the coziest fall treats. You are probably quite familiar with apple cider donuts; in fact, you might even have some fond memories of grabbing a brown paper bag of warm donuts from a local orchard if you're lucky. These muffins are reminiscent of their very familiar sisters - donuts - but much easier to make at home. They come together quickly, without any special equipment, and leave your kitchen smelling of fall; think warm cinnamon and nutmeg. Rolled in a signature cinnamon-sugar coating, these moist and fluffy apple cider muffins are sure to become a new family favorite.

To make the muffins

1. Preheat oven to 350F. Lightly grease the cups of a standard muffin pan with a baking spray or butter and a light dusting of flour, then shake out any excess flour.
2. Heat the apple cider in a small saucepan set over medium-high heat for about 5 minutes or until reduced by about half. It should come to a high simmer/low boil for the entire time it’s on the stovetop to ensure it reduces quickly. Once reduced, let cool to room temperature.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
4. In a large bowl, whisk together the reduced apple cider, sugar, sour cream, applesauce, oil, vanilla extract, and eggs until fully combined. Use a wooden spoon or rubber spatula to fold the flour mixture into the wet ingredients until just combined.
5. Use a large cookie scoop or spoon to scoop the batter into the prepared muffin pan. Each muffin pan cup should be about three-quarters filled. Rap the pan on the counter a couple of times to bring up any air bubbles.
6. Bake the muffins for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

To make the topping

1. While the muffins are baking, make the topping by whisking together the sugar, cinnamon, and salt in a small bowl. Set aside.
2. Let muffins cool in the pan for 5 minutes, then carefully pop them out of the pan (they’re still warm and so is the pan!) using an offset spatula if needed, and brush them all over with melted butter. Roll each muffin in the cinnamon-sugar topping, then set on a plate. Enjoy them warm!