• Preheat the oven to 350 degrees F. Spray a 12 cup muffin pan with non-stick spray or use muffin liners.
• In a small saucepan, heat 2 cups of apple cider on the stove. You want the heat to be on medium until it starts to boil and then turn to low and simmer the apple cider, stirring occasionally for about 10 minutes or until it has been reduced to about half the original amount. Whisk in the butter until melted and turn the heat off. Set aside.
• In a large bowl, whisk together the brown sugar, eggs, greek yogurt, and vanilla extract. Add in 1 cup of the reduced apple cider/butter mixture and whisk to combine.
• In another bowl, whisk together the whole wheat flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
• Pour the dry ingredients and fold it into the wet in two batches making sure to not over-mix! You want to fold the dry and wet ingredients with a rubber spatula until just incorporated. Spoon the batter into each of the 12 muffin tins, filling it to a little over 2/3 of the way.

Cinnamon Streusel Topping

• In a small bowl, mix together the flour, melted butter, cinnamon, and brown sugar until the mixture resembles wet sand.
• Sprinkle the streusel topping over each muffin, filling the muffin tins almost all the way. Bake the muffins for 15-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy warm!! Preferably with a warm cup of coffee or tea :)