Apple Cider Donut Muffins

1 12-cup muffin pan with paper liners or grease it well.
2 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.
3 In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
4 In a large bowl, whisk together the reduced cider, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla until smooth.
5 Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix — we want tender muffins!
6 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.
7 Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
8 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.
9 Enjoy! These are best enjoyed slightly warm!