Step 1

Preheat the oven to 425°F (218°C). Grease and sprinkle a bit of sugar in every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins). Note: I do not recommend using muffin liners for this recipe as you'll need to roll the muffins in cinnamon sugar after baking.

Step 2

Reduce the apple cider: In the microwave in a 2-cup glass measuring cup or bowl covered in plastic wrap poked with holes for venting, heat cider on high for 8-10 minutes until reduced to 1/2 cup (118 ml). Alternatively, on the stove, heat the apple cider over medium heat, stirring occasionally, until it comes to a gentle boil. Continue to simmer, stirring every minute or two, until it is reduced by about half, around 10 minutes.

Step 3

Once cider is reduced, whisk in the butter until it is melted and combined, and set mixture aside for a few minutes to cool. It will be a little syrupy in texture. You need 1/2 cup (118 ml) of this reduced cider/butter mixture for the muffin batter, and 2 Tablespoons (30 ml) for the glaze.

Step 4

In a large bowl, whisk together 1/2 cup (118 ml) of the reduced cider/butter mixture, sugar, egg, yogurt, and vanilla until well-combined.

Step 5

In a separate medium bowl, whisk together dry ingredients – flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.

Step 6

Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined, with no big patches of flour. Do not over mix – if you do, the muffins will be tough, and no one wants that.

Step 7

Spoon the batter evenly into the 6 muffin cups. I use a 1/4 cup ice cream scoop for this!

Step 8

Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-14 more minutes until muffins are domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.

Step 9

While the muffins are baking, whisk together sugar and cinnamon in a small bowl (big enough to dip the muffins in) and grab a pastry brush for the butter/cider glaze.

Step 10

When muffins are still warm but cool enough to handle, brush each muffin with the extra butter/cider mixture, then roll the tops, sides and bottom of each muffin in the cinnamon sugar mixture. Make sure to coat the muffins with as much cinnamon sugar as desired!