Snickerdoodle Apple Muffins
Warm, cozy, and irresistibly spiced, Snickerdoodle Apple Muffins combine the nostalgic flavors of cinnamon-sugar snickerdoodles with the sweet, juicy bites of fresh apple. These tender muffins are packed with diced apples—perfectly complemented by the buttery batter infused with cinnamon and vanilla. The crowning glory is a generous sprinkle of cinnamon-sugar topping that bakes into a delightful crust, making each bite both crunchy and moist. Ready in just 40 minutes, these muffins are an effortless treat for breakfast, brunch, or an afternoon snack. Plus, they’re made with simple pantry staples like flour, brown sugar, and milk, making this recipe as accessible as it is delicious. Ideal for fans of easy apple desserts and homemade baked goods, these muffins are a must-try for the fall season or anytime you're craving warm, spiced comfort food.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (for batter)
- 1 teaspoon ground cinnamon (for topping)
- 0.5 teaspoon salt
- 0.75 cup granulated sugar (for batter)
- 2 tablespoons granulated sugar (for topping)
- 0.25 cup packed brown sugar
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup whole milk
- 1.5 cups apple, peeled, cored, and diced (e.g., Granny Smith or Honeycrisp)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or grease the tin with cooking spray.
In a medium bowl, whisk together the flour, baking powder, 1 teaspoon of ground cinnamon, and salt. Set aside.
In a large bowl, combine 0.75 cup granulated sugar, brown sugar, and melted butter. Whisk until smooth and creamy.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the diced apples using a spatula until evenly distributed in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
In a small bowl, mix the 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon to create the topping.
Sprinkle the cinnamon-sugar mixture generously over the tops of each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 478.4 g | 174% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 278.6 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 461 mg | 35% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
