White Chocolate Apple Butter Muffins Recipe

Make the apple butter ahead of time if you are using homemade apple butter.
Preheat the oven to 350F/177C convection (or 325F/162C conventional) and line a muffin tin.
In a small bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon and set aside.
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
Use a hand mixer or whisk to beat the eggs, sugar and oil until they are fully combined.
2 large eggs room temperature, 3/4 cup granulated sugar, 1/4 cup (59mL) canola oil
Beat in the apple butter, sour cream and vanilla until they are fully combined.
1/2 cup apple butter, 1/8 cup sour cream, 1 tsp vanilla
Fold in the dry ingredients, just until barely combined, but reserve 1-2 Tbsp of flour in the small bowl.
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.
1 cup white chocolate chips
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.
Bake for 25 minutes (rotate halfway if one side is baking quicker).
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.
1 cup granulated sugar, 1/2 Tbsp cinnamon, 2 Tbsp unsalted butter melted