Knead by hand until the dough comes together and forms a ball. You can also do that in a food processor.
Set aside to rest.
Mix shredded apples with lemon juice, sugar, cinnamon, vanilla and white chocolate.
Preheat your oven to 350°F (175°C) and line a muffin tin with 11 cupcake liners.
Divide dough into 11 equal pieces. Take a little more than half of each piece of dough and transfer into the liner, spreading it out with your hands, forming a mini tart shape.
Fill with a heaped tablespoon of filling and crumble on top the rest of the piece of dough. Continue with the rest of the muffins.
Bake for about 25 minutes or until muffins are golden brown on top. Transfer to a rack to cool. Sprinkle with icing sugar and cinnamon just before serving.
This recipe makes 11 muffins. If you make them a bit smaller you’ll probably be able to make 12.
If you double the recipe, use one large whole egg.