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Delish Apple Snickerdoodle Muffins

Delish Apple Snickerdoodle Muffins

Soft, cinnamon-kissed muffins packed with juicy apple pieces and finished with a sweet snickerdoodle sprinkle. A cozy bakery-style treat perfect for breakfast, snack time, or fall baking.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 2 teaspoon ground cinnamon for batter
  • 0.25 teaspoon ground nutmeg
  • 0.75 cup granulated sugar for batter
  • 0.25 cup light brown sugar packed
  • 0.5 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 0.75 cup whole milk room temperature
  • 0.5 cup sour cream or plain Greek yogurt
  • 1.5 cup Granny Smith apple, peeled and finely diced about 1 large apple
  • 0.25 cup granulated sugar for cinnamon-sugar topping
  • 1 teaspoon ground cinnamon for cinnamon-sugar topping
  • 1 tablespoon unsalted butter, melted optional, for brushing warm tops

Instructions

Preparation Steps

  • Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
  • Make the topping: In a small bowl, stir together 0.25 cup granulated sugar and 1.0 teaspoon cinnamon. Set aside.
  • Whisk dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, 2.0 teaspoons cinnamon, and nutmeg.
  • Whisk wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, eggs, and vanilla until smooth. Whisk in melted butter, then sour cream and milk until fully combined.
  • Combine: Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; a few small lumps are fine. Do not overmix.
  • Fold in apples: Add the diced apples and fold until evenly dispersed.
  • Fill the pan: Divide batter evenly among the muffin cups, filling each about 0.75 full. Generously sprinkle the cinnamon-sugar topping over each muffin.
  • Bake for 18 to 20 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean.
  • Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  • Optional finish: Brush warm tops lightly with melted butter and add a final pinch of cinnamon-sugar for extra sparkle.

Notes

Use tart, firm apples (like Granny Smith or Honeycrisp) so they hold their shape. Store muffins airtight at room temperature for up to 2 days or refrigerate up to 5 days. Freeze up to 2 months; thaw at room temp and warm briefly before serving.