Preheat the oven to 400 degrees F.

Brush softened butter in the cups of a mini muffin pan. Set aside.

In a medium bowl, combine the flour, baking powder, salt, and spices. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the sugars and butter and cream together for 2-3 minutes until light and fluffy.

Scrape down the bowl, then add in the oil, eggs, and vanilla, and mix until fully combined.

Add in half of the dry ingredients, mixing until just combined. Then, mix in the apple cider concentrate and milk, followed by the remaining dry ingredients.

Using a 1 tablespoon cookie scoop, divide the batter between the cups in the prepared mini muffin pan.

Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 8-10 minutes or until a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan.

While the muffins are baking, make the coatings. In a small bowl, combine the melted butter and apple cider concentrate. In a separate bowl, combine the granulated sugar and cinnamon.

Brush the cooled mini muffins with the butter, cider mixture then coat in cinnamon sugar.