Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it with non-stick spray.

In a medium saucepan, combine apple cider, nutmeg, allspice, ginger, and cinnamon. Bring the mixture to a boil over medium heat, then reduce to a simmer for about 10 minutes until the cider has reduced by half.

In a large mixing bowl, whisk together the cooled, reduced apple cider, melted butter, brown sugar, granulated sugar, whole milk, egg, and vanilla extract until smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Gradually fold the dry ingredients into the wet mixture.

In a small bowl, mix together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Fill each muffin cup about two-thirds full with batter and add a dollop of the cream cheese mixture into the center.

Place the muffin tin in your preheated oven and bake for 20-22 minutes, or until a toothpick comes out clean.

Once cooled, these muffins are ready to be enjoyed!