12-cup muffin pan with paper liners or grease it well.
In a small saucepan, simmer the apple cider over medium heat for about 10–15 minutes until it reduces to about ¾ cup. Let it cool slightly before using.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In a large bowl, whisk together the reduced cider, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix — we want tender muffins!
Divide the batter evenly among the muffin cups (they’ll be about ¾ full). Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
In one bowl, melt the butter. In another, mix sugar and cinnamon. Brush or dip each warm muffin top in the melted butter, then roll or sprinkle generously with cinnamon sugar.
Enjoy! These are best enjoyed slightly warm!
