Preheat oven to 375°F. Grease two muffin tins with butter.

Start by reducing apple cider down. Cook 2 cups over medium-high heat, stirring occasionally, until it reduces to 1 cup. Reserve 1/4 cup of reduced liquid for muffin coating.

In a stand mixer, whip eggs with sugars for 5-10 minutes on high until light and fluffy. Slowly stream in oil, being careful not to deflate eggs.

Sift flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and clove into a large bowl.

Alternate adding your dry ingredients and your apple cider / butter mixture to your whipped egg mixture, incorporating with a spatula to avoid over-mixing. Stop once your batter comes together and has no streaks of flour.

Scoop batter evenly into your muffin tins, filling about 2/3 to 3/4 of each cup. Bake for 15-20 minutes until tops spring back.

Let muffins cool for a few minutes in the pan. Then, carefully remove and let cool slightly.

In a saucepan, heat 4 tbsp butter until browned and remove from heat. Add your reserved 1/4 cup of apple cider.

In a large bowl, combine your 3/4 cup white sugar and 1 tbsp cinnamon.

One at a time, brush your donut muffins with browned butter and apple cider mixture. Then, roll in your cinnamon sugar mixture, coating evenly.

Serve warm, with hot apple cider.