Cider Doughnut Muffins have all of the cozy flavors of a good doughnut---thanks to reduced apple cider, cinnamon, and nutmeg---with a lot less work.
Adapted from Yankee Magazine (September, 2014)
In a large bowl, using a hand mixer, (or in the bowl of a stand mixer fitted with the paddle attachment), cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs, one at a time, mixing on low speed until incorporated. Mix in vanilla.
*I enjoyed these muffins most the day they were baked, but they were still very good on the second day. I found that the tops became a little soggy upon storage from having been brushed in butter, but this was easily remedied by popping them into the oven (350 degrees) for a few minutes, just to lightly warm.