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Pour the 2 cups of apple cider into a saucepan and simmer over medium heat until reduced to ½ cup (~20-30 minutes).
Pour into a shallow dish to cool to room temperature.
Preheat oven to 350°F. Line a standard 12-cup muffin pan with liners.
Beat the cream cheese until smooth.
Add the sugar, vanilla, and flour and mix until fully combined. Don’t over mix it.
Transfer to a piping bag and chill while you make the batter.
Whisk together the melted butter and both sugars until smooth.
Mix in the eggs and vanilla, followed by the sour cream, and reduced cider.
In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.
Fold the dry ingredients into the wet ingredients until just combined. Don’t over mix.
Spoon the batter into the liners.
Pipe the cream cheese filling into the center of each muffin.
Bake for 18-22 minutes. A toothpick inserted should come out clean/mostly clean (check the muffin part, not the cream cheese!).
Let them cool for 5-10 minutes (should be warm but not hot).
Brush melted butter over the warm muffins and roll in cinnamon sugar.
Enjoy!