Apple Cider Doughnut Muffins

Directions

1. Measure ½ cup of fresh apple cider and set aside. In a saucepan, boil the remaining 3½ cups of cider until it is reduced to ½ cup of apple syrup.
2. In a bowl or large measuring cup, combine the fresh cider, reduced cider syrup, buttermilk and vanilla, and set aside.
3. In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg.
4. Using a stand mixer or handheld mixer, cream the butter and both sugars together until fluffy. Add the eggs and beat well.
5. Add 1/3 of the flour mixture then 1/3 of the cider mixture, beating gently after each addition. Continue alternating until all the flour and cider mixture is combined with the batter.
6. Grease a 12-cup muffin pan (do not use paper liners). Scoop batter into muffin pan using a scoop or ¼ cup measure.
7. Set the filled muffin tin in the refrigerator for 30 minutes — your muffins will be lighter and fluffier with this rest and chill. At this point, you can cover the pan and leave in the fridge overnight.
8. Preheat oven to 350 degrees. Bake muffins for 20-22 minutes or until done. (If the tops spring back when you poke them gently with a finger they are done. To ensure perfect doneness, insert a candy or meat thermometer into the center of a muffin. They're ready when the internal temperature reaches 205-212 degrees.) Cool for 5 minutes.
9. While muffins are baking, make the cinnamon sugar coating. Mix together the sugar, cinnamon or chai spice mix and salt in a large bowl.
10. Melt the butter.
11. Brush the warm muffins all over with melted butter and roll in the cinnamon sugar.
12. Set aside until cool, about 30 minutes and enjoy.
13. Muffins keep for a day or two tightly wrapped.