Preheat oven to 375º F. Spray the muffin pan with nonstick baking spray, such as Baker's Joy or coat well with butter and flour, making sure to discard any excess flour from the pan after coating.
Sift together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.
Cream together the butter, vegetable oil, and the sugars until light and fluffy, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other.
Mix vanilla, apple cider concentrate (or apple cider), and buttermilk in a small bowl. Set aside.
Gently fold flour mixture, into the butter/sugar mixture, alternating with the milk mixture. Stir until just combined. Scoop mixture into prepared muffin pan, filling about 1/2 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 20 minutes.
Prepare topping for muffins while the muffins are baking. Melt the butter and allow to cool slightly. Mix together the granulated sugar and ground cinnamon in another bowl and set aside.
Once muffins have baked, remove from the oven and allow to cool about 5 minutes in the muffin tin. As you remove each muffin, brush top of muffin with melted butter. Roll the sides of the muffin in the cinnamon sugar and then roll the top of the muffin in the cinnamon sugar. Place onto a plate to finish cooling.
Apple Cider Concentrate
Heat apple cider in a small saucepan over medium heat until it has reduced by half, about 30 minutes.
Use apple cider in place of the apple cider concentrate will reduce the apple cider flavor in the muffins, but will still produce a delicious muffin! Mini Muffins: Check mini muffins at 10 - 12 minutes baking time for doneness.