# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1/3 cup unsalted butter, melted and cooled
07 - 1/2 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 2 large eggs, room temperature
10 - 3/4 cup buttermilk, room temperature
11 - 1 teaspoon pure vanilla extract
→ Filling
12 - 1/2 cup apple butter
→ Churro Coating
13 - 1/4 cup unsalted butter, melted
14 - 1/2 cup granulated sugar
15 - 1 1/2 teaspoons ground cinnamon
# Directions:
01 - Preheat oven to 350°F (175°C). Coat a 24-cup mini muffin tin with nonstick spray or line with paper liners.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a large mixing bowl, whisk melted butter, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract until fully incorporated and smooth.
04 - Fold the dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing.
05 - Spoon approximately 1 tablespoon of batter into each muffin cup. Place 1/2 teaspoon apple butter in the center, then top with another scant tablespoon of batter to cover completely.
06 - Bake for 13-15 minutes, or until muffin tops spring back when lightly pressed and a toothpick inserted into the side comes out clean (avoid apple butter center when testing).
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
08 - While still slightly warm, use a pastry brush to apply melted butter to each muffin bite. Roll in the cinnamon-sugar mixture until evenly coated.
09 - Serve warm or at room temperature.
