Apple Cider Cream Cheese Muffins

Ingredients

• 2 cups apple cider, reduced to 1/2 cup, then cooled (for the apple cider reduction)
• 8oz cream cheese, room temp (for the cream cheese filling)
• 1/4 cup (50g) granulated sugar (for the cream cheese filling)
• 1 tsp vanilla extract (for the cream cheese filling)
• 1 tbsp all-purpose flour (for the cream cheese filling)
• 1/2 cup (113g) unsalted butter, melted & slightly cooled (for the batter)
• 1/2 cup (100g) packed brown sugar (for the batter)
• 1/3 cup (67g) granulated sugar (for the batter)
• 2 eggs, room temp (for the batter)
• 2 tsp vanilla extract or paste (for the batter)
• 1/2 cup (120g) sour cream, room temp (for the batter)
• 1/2 cup reduced apple cider, cooled (for the batter)
• 2 cups (240g) all-purpose flour, spooned & leveled or weighed (don't pack it in) (for the batter)
• 1 1/4 tsp baking powder (for the batter)
• 1/2 tsp baking soda (for the batter)
• 1/2 tsp salt (for the batter)
• 2 tsp cinnamon (for the batter)
• 1/4 tsp nutmeg (for the batter)
• 1/8 tsp cloves (for the batter)
• 1/8 tsp allspice (for the batter)
• 3 tbsp melted unsalted butter (for the cinnamon sugar)
• 1/3 cup sugar (for the cinnamon sugar)
• 1 tsp cinnamon (for the cinnamon sugar)

Instructions

1. Pour the 2 cups of apple cider into a saucepan and simmer over medium heat until reduced to 1/2 cup (~20-30 minutes).
2. Pour into a shallow dish to cool to room temperature.
3. Preheat oven to 350°F. Line a standard 12-cup muffin pan with liners.
4. Beat the cream cheese until smooth.
5. Add the sugar, vanilla, and flour and mix until fully combined. Don't over mix it.
6. Transfer to a piping bag and chill while you make the batter.
7. Whisk together the melted butter and both sugars until smooth.
8. Mix in the eggs and vanilla, followed by the sour cream, and reduced cider.
9. In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.
10. Fold the dry ingredients into the wet ingredients until just combined. Don't over mix.
11. Spoon the batter into the liners.
12. Pipe the cream cheese filling into the center of each muffin.
13. Bake for 18-22 minutes. A toothpick inserted should come out clean/mostly clean (check the muffin part, not the cream cheese!).
14. Let them cool for 5-10 minutes (should be warm but not hot).
15. Brush melted butter over the warm muffins and roll in cinnamon sugar.