Reduce 2 cups of fresh apple cider by boiling it in a pot on medium high for about 45 minutes to an hour. Toward the end it will bubble and foam up but keep going until it looks thick and dark (but also, don’t burn it!). You may end up with more than you need for this recipe but don’t use any more than the ¼ cup for the muffins.

In a medium sized bowl beat together the butter, sugar, salt, vanilla, baking powder and cinnamon for at least 5 minutes until it’s light and fluffy. Add the eggs and beat for another 2-3 minutes. Add the vanilla, reduced cider, sour cream and stir. Add the flour and beat to just combine. Fold in the grated apple.

Cover the bowl and let the batter sit at room temperature for an hour, alternatively set it in the fridge overnight.

Preheat the oven to 400F. Line a muffin tin and fill each cup ⅔ with batter. Sprinkle a teaspoon of sugar over the top. If you like, you can add thinly sliced apples on top. Bake until the top springs back when pressed (for jumbo muffins about 30 minutes for standard size about 20).