Measure the apple cider and pour into small saucepan. Bring to a simmer and cook until the cider is reduced to 1 cup. Allow to cool. This can be done in advance and stored in the fridge until ready to use.
Heat oven to 375 degrees F.
Spray regular or mini muffin pan with cooking spray and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the oil, apple sauce, and sugar until blended.
Add in the eggs one at a time and mix until blended.
Add in the vanilla.
In a separate bowl combine the flour, fresh nutmeg, baking powder, baking soda, and salt. Stir the dry ingredients to combine.
With the mixer running on low add the dry ingredients to the mixer alternating with the reduced and cooled apple cider, starting and ending with the dry ingredients.
Once the batter comes together, spoon the batter into prepared muffin pan. I like to fill mine half way (for 18 regular muffins) but you can go ¾ of the way up for a larger muffin (12 regular muffins). You can also make minis, just reduce the baking time.
Bake for about 15 minutes until the muffins spring back to the touch. Once baked, remove from the oven and allow to cool for 10 minutes before adding the topping.
In small bowl melt the margarine. In a second bowl combine the sugar, cinnamon, and salt.
Once the muffins are cool enough to handle, brush the muffins with the melted margarine on all sides, then roll in the cinnamon-sugar.
Store in an airtight container. They are perfect right away but are even better the next day.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2016/apple-cider-muffins-recipe