Cider Donut Muffins

We first discovered these in Lancaster, at the Central Market, and recreated them at home.

Total Time: 55 minutes; Hands-On Time: 20 minutes
Yield: 12 muffins

Ingredients

For the muffins:

• 2 cups apple cider
• 1/2 cup unsalted butter, softened, plus more for pan
• 3/4 cup granulated sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/4 teaspoons ground nutmeg
• 1/2 tsp cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

For the topping:

• 1/2 cup granulated sugar
• 1 T cinnamon
• 4 T unsalted butter, melted
  

Directions

1. Preheat your oven to 375° and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside.
2. 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.
3. 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 extract and blend.
4. In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt.
5. Add a third of this mixture to the butter mixture and beat just to combine.
6. 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.
7. Divide the batter evenly among the prepared muffin cups and transfer to the oven.
8. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes.
9. While muffins are baking, whisk together the sugar and cinnamon for the topping.
   
10. Remove from the oven and let cool 10 minutes.
11. As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon sugar to coat.
12. Serve warm or at room temperature.