1 cup apple cider, plus extra to get desired consistency
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
4 oz room-temp cream cheese
Preheat oven to 375 degrees F.
For the Cinnamon Sugar Crumb Topping:
In a small bowl, combine flour, brown sugar and cinnamon.
Add butter, stirring until incorporated.
Using your fingertips, finish working butter into flour mixture, squeezing until a nice crumbly mixture forms.
For the dough:
Whisk the flour, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl.
Beat sugar and the butter in a mixer bowl on medium speed until sandy.
Add in the eggs and vanilla, scrape the bowl, then stir in apples.
Gradually blend in the flour mixture.
Beat to make a sticky dough, scraping sides occasionally; do not over mix. (NOTE: I made the dough ahead of time and refrigerated overnight. I baked the muffins the next day after allowing the dough to sit out for about 15-20 minutes.)
Add cupcake liners to a muffin pan and fill 2/3 full with dough.
Sprinkle the cinnamon sugar crumble liberally on top of each muffin. The dough will expand as it bakes so use more than you think you will need. The first time I baked the muffins, the kids complained I didn’t get enough of the crumble on each muffin.
Bake for 6 minutes, then rotate the pan and bake for an additional 4 minutes to ensure even baking (may take more or less time depending on your oven).
Muffins are done when a toothpick inserted in the middle comes out clean.
Meanwhile, make the Cream Cheese Glaze:
Simmer 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup (about 10-15 mins).
In a mixing bowl, blend cream cheese with the sugar and then add in the reduced cider. Mix thoroughly so it’s smooth, set aside.
Cool muffins slightly on a wire rack then drizzle with the cider cream cheese glaze.