1/4cupAlmond milk, can substitute dairy milk or any other milk alternative
For the Topping
Preheat your oven to 350 degrees F, line or grease a muffin tin and set aside.
In a medium saucepan add in the apple cider, nutmeg, allspice, ground ginger, and cinnamon Bring to a boil over medium-high heat and allow to simmer until reduced down to about a 1/2 cup, the mixture should have thickened up. Once reduced allow to cool slightly.
In a large mixing bowl, combine the flour, baking powder, salt, white sugar, brown sugar, and cinnamon. Stir to combine.
In a small mixing bowl combine the spiced apple cider concentrate, vanilla, melted butter, milk, and the egg. Mix to combine.
Slowly pour the wet mixture into the dry mix and using a rubber spatula mix until everything is evenly combined.
Using a cookie scoop or a measuring spoon, fill each muffin tin about 2/3 of the way full with batter. Bake for 20-22 minutes until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack to cool slightly.
While the muffins cool, melt your remaining butter, and mix together your cinnamon and sugar for the topping. Dip each muffin into the melted butter than into the cinnamon sugar mix, allow to cool again once more for 5-10 minutes. Enjoy immediately or keep in an airtight container for up to a week!
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