White Chocolate Apple Butter Muffins

Hello helloooo, happy 2020 friends! I wanted to use up some apple butter I made this past fall, so I randomly made these white chocolate apple butter muffins for a church gathering & they were amaaazzeeeee.

I’ve since made them like three times and I still have some apple butter in the fridge soooo I guess new years resolutions starting late in this house?! Just kidding, I’m always trying to lose weight so that’s not a ‘new year’ resolution, just a life long journey…trying to resist white chocolate chip muffins, lol.

How to make white chocolate chip muffins?

I love making muffins, they’re like the breakfast acceptable version of a cupcake. They’re quick to make, easy grab ‘n’ go snack, great for gatherings and so versatile in flavors.

First rule of thumb for these babies is to not over mix the batter. You want to beat the wet ingredients together until well blended but once you add the flour, just fold it until barely combined. If you can still see a few streaks of flour, then it’s perfect.

Second important rule, ALWAYS dust your chocolate chips with flour before adding the batter. This will prevent them from all sinking to the bottom of the muffin tin. Now fold in only 3/4 of the chocolate chips, without over-mixing, and sprinkle the last 1/4 on top of each muffin.

What temperature to bake muffins at?

When you’re trying to get those bakery style muffins with large muffin tops, you preheat the oven to 425F, bake for 5 minutes and then lower the heat down to around 350F and continue baking for about 20 minutes.

However, for the white chocolate apple butter muffins, I wanted them to be simple and cute so I just baked them at 350F for 25 minutes. If they start browning on one side more than the other, rotate them halfway through baking. Also try not to bake them all the way on the bottom rack, the bottoms tend to burn quicker.

What kind of apple butter to use for muffins?

I made these white chocolate apple butter muffins to use up my instant pot apple butter.  If you don’t have an instant pot, you can also make apple butter in a crock pot!

Just pay attention to the consistency. If it’s super watery, try using just 1-2 tbsp. less than the recipe calls for. You can see the texture/consistency of mine in the photo below.

How to store white chocolate apple butter muffins?

I store majority of my baked goods in an airtight container. Most things, including these muffins, can stay at room temperature for 1-2 days. However, if you don’t plan on eating them right away, store them in the refrigerator for up to a week. The topping may get a bit soggier after refrigerated, so if you can, brush with melted butter and toss in cinnamon sugar before serving.

If you make these white chocolate apple butter muffins, make sure to tag me @baranbakery on instagram so we can all join in on the fun! If you have any questions, comment below or send me message. As always, have a blessed day, a blessed new year and happy baking!

Love, B

Yield: 12

White Chocolate Apple Butter Muffins

white chocolate chip apple butter muffins

The perfect fall muffinsa are apple butter muffins studded with white chocolate chips!

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

Muffins

  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 Tbsp cinnamon
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 cup apple butter
  • 1/8 cup sour cream
  • 1 tsp vanilla
  • 1 cup white chocolate chips

Coating

  • 1 cup granulated sugar
  • 1/2 Tbsp cinnamon
  • 2 Tbsp unsalted butter, melted

Instructions

  1. Make the apple butter ahead of time if you are using homemade apple butter.
  2. Preheat the oven to 350F (177C) and line a muffin tin.
  3. In a small bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon and set aside.
  4. Use a hand mixer or whisk to beat the eggs, sugar and oil until they are fully combined.
  5. Beat in the apple butter, sour cream and vanilla until they are fully combined.
  6. Fold in the dry ingredients, just until barely combined, but reserve 1-2 Tbsp of flour in the small bowl.
  7. Toss the white chocolate chips with the 1-2 Tbsp of leftover flour. Fold 3/4 of the white chocolate chips in with the batter.
  8. Use a large ice cream scooper to fill the muffin tins 3/4 full. Add a few extra white chocolate chips to the top of each muffin.
  9. Bake for 25 minutes (rotate halfway if one side is baking quicker).
  10. While you let the mufffins cool a few minutes, mix together the sugar and cinnamon for the coating. Once the muffins have cooled, brush them with melted butter and toss them in the cinnamon sugar.

Notes

  • Store refrigerated in airtight container.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 324Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 169mgCarbohydrates: 51gFiber: 1gSugar: 42gProtein: 3g

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Tag @baranbakery or #baranbakery

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