Step 1

Preheat oven to 375 degrees F, with rack in the center. Grease or lightly spray mini muffin tins (enough for 36 muffins).

Step 2

In a small saucepan, bring apple cider to a boil over medium-high heat. Simmer until cider is reduced to 1 cup, about 20 minutes, lowering heat as needed to maintain a steady bubble. Remove from heat and cool.

Step 3

In a medium bowl, combine flour, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.

Step 4

In a large bowl, using a hand mixer, (or in the bowl of a stand mixer fitted with the paddle attachment), cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs, one at a time, mixing on low speed until incorporated. Mix in vanilla.

Step 5

Add the dry ingredients to the batter in three additions, alternating with the cooled, reduced cider (start and end with flour). Gently beat just to combine after each addition, scraping the bowl as needed. Divide batter evenly between 36 mini muffin cups.

Step 6

Bake 10-12 minutes, until a cake tester comes out clean. Transfer pans to wire racks and cool for about 5 minutes.

Step 7

In a small bowl, combine granulated sugar and cinnamon.

Step 8

After the baked muffins have cooled for a few minutes (enough to handle), lightly brush the tops, sides, and bottoms with melted butter. Immediately roll in the cinnamon-sugar mixture to coat. Shake off excess and serve.*