preheat the oven to 350 degrees
butter (24-count) mini muffin tins - using a paper towel, dip it into softened butter and use it to coat tin cavities
cook down the apple cider to half of the liquid - it will get a little bit thicker and will most likely have some spices that have separated at the bottom
remove cider from heat and let cool down
in a large mixing bowl, mix the flour, baking powder, spices, and salt
in a separate bowl, mix the cooled apple cider, sour cream, buttermilk, brown sugar, egg, and the butter which has been melted and slightly cooled
add the dry ingredients to the wet ingredients and mix until combined
ladle batter into a zip-tight bag and snip one corner
pipe the batter into 24 mini muffin tin cavities
bake for 12-15 minutes
cool slightly
using a fork to turn mini muffins, dip them into a bowl of melted butter
use a separate bowl and fork to coat in a bowl of cinnamon sugar