1. Preheat the oven to 350°F (180°C). Grease a muffin tin (for 12 muffins) lightly and set aside.

2. Add the butter and brown sugar to the bowl of a stand mixer and mix on high speed for about 3-4 minutes until very light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Mix the flour, baking powder, salt, cinnamon, nutmeg, and cardamom, then add together with the apple cider and apple juice to the bowl and mix until just combined. Use a cookie scoop* and fill each mold about 3/4 full. Bake for about 16-19 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down for about 5 minutes in the tin, then remove the muffins and place on a wire rack.

3. Melt the butter for the coating. Mix the sugar with the ground cinnamon in a small bowl. Brush the still warm muffins with the melted butter and roll them in the cinnamon-sugar mix until coated evenly. Let cool down on the wire rack.