Snickerdoodle Muffins with Apples

Apple Snickerdoodle Muffin Ingredients

The Snickerdoodle Apple Muffin batter uses pantry staples like baking powder, vanilla extract, and cinnamon. For the apple, choose a firm, blemish-free variety. I favor Granny Smith for its tartness, complementing the muffin’s sweetness.

For the Apple Snickerdoodle Muffin Batter

For the Brown Sugar Cinnamon Swirl and the Snickerdoodle Topping

• Apples: Use any variety, but I recommend Granny Smith or Winesap for their texture and flavor. Found in the produce section.
• Butter: Use unsalted butter. It is located in the dairy aisle.
• Eggs: Ensure they are at room temperature. Eggs can be found in the dairy section.
• Milk: Whether you use whole milk, 2%, or buttermilk affects the muffin’s texture. Buttermilk makes them fluffier, while whole or 2% gives a denser, coffee cake-like consistency. It’s about preference.
• Baking Powder: Essential for ensuring proper rise, texture, and, indirectly, the flavor of the muffins. Without it, the results will be dense, flat, and less flavorful.
• Sugar: Both dark or light brown sugar and granulated sugar are essential for the recipe’s sweetness and texture. Located in the baking aisle.
• Flour: All-purpose flour is ideal, but gluten-free all-purpose and white whole wheat alternatives may result in a denser bake. Found in the baking section.

See recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

When making substitutions, texture, cooking time, and flavor may change. Monitor your muffins closely when trying a new variation!

• Pears: As mentioned in the original recipe, pears can directly replace apples.
• Apple Sauce: You can use unsweetened apple sauce if you’re out of fresh apples. This will maintain moisture but may slightly alter the texture.
• Coconut Sugar: A less refined sugar with a slight caramel flavor, which makes a good substitution for granulated white sugar.
• Honey or Maple Syrup: Natural sweeteners, though they may change the batter’s consistency, ultimately increasing the baking time slightly.
• White Whole Wheat Flour: This will make the muffins denser but adds fiber.
• Almond Flour or Coconut Flour: Good for those on low-carb or gluten-free diets. Adjustments might be needed for consistency.
• Flaxseed or Chia Seed “Eggs”: Use 1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water for every egg. Let sit for 10 minutes before using. This is a great vegan alternative.
• Snickerdoodle Nut Muffins: Add chopped walnuts or pecans for a crunchy texture.
• Chocolate Chip Snickerdoodle Muffins: Introduce chocolate chips to the batter for a chocolatey kick.
• Vegan Snickerdoodle Muffins: Use the flaxseed “eggs” substitution, coconut oil instead of butter, and a dairy-free milk alternative.
• Spiced Snickerdoodle Muffins: Intensify this fall muffin recipe’s flavor profile by adding spices like nutmeg, allspice, or cardamom.

Prep the Sugar Mixtures

Step 1. Preheat oven to 350°F. For the brown sugar cinnamon swirl, mix 1/4 cup brown sugar (dark or light), 2 teaspoons flour, 1 teaspoon cinnamon, and a pinch of sea salt. (Image 1)

Step 2. Whisk the mixture, breaking sugar lumps. Set aside. For the cinnamon sugar topping, combine 1 teaspoon cinnamon with 1/4 cup granulated sugar and whisk. Set this aside too. (Image 2)

Step 3. Wash, peel, and chop 1 apple. Optionally, toss with 1 teaspoon of cinnamon for enhanced flavor in these apple cinnamon Snickerdoodles. Set aside.

Prep the Muffin Batter

Step 4. In a large mixing bowl, combine room temperature eggs, 6 tablespoons cooled melted butter, milk, and vanilla. (Image 3) Beat the wet ingredients with an electric mixer until combined. (Image 4)

Step 5. In a large mixing bowl, combine 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon sea salt with 1 1/2 cups all-purpose flour. (Image 5) Whisk to combine, again breaking any sugar lumps. (Image 6)

Step 6. Add the flour mixture to the egg mixture. (Image 7) Again use your electric mixer to beat the wet and dry ingredients together until JUST COMBINED. (Image 8) It is okay to have streaks of dry mixture in the batter.

Step 7. Add the coarsely chopped apple bits and pieces to the batter. (Image 9) Use a spatula to fold the apples in, again until JUST COMBINED. (Image 10)

Step 8. Grease a 12-cup muffin tin with 1 tablespoon softened, unsalted butter, or use baking spray or decorative paper liners. (Image 11) Use a scoop to portion equal amounts of the apple spice batter into each muffin cup. (Image 12)

Step 9. Sprinkle each portion of batter liberally with the brown sugar cinnamon swirl mixture. (Image 13) Use the back of a knife to ‘swirl’ the brown sugar cinnamon swirl mixture into the batter.

Partially embedding the sugar mixture in the batter creates a moist ribbon inside and a semi-crunchy coffee cake-like top in the final bake. (Image 14)

Step 10. Bake the muffins on the center rack of the oven for 22 to 24 minutes, testing for doneness beginning at the 20-minute mark. Use a wooden pick inserted into the centers, ensuring they pull out clean to determine doneness.

Step 11. After removing the muffin tin from the oven, set it on a wire rack for 1-2 minutes. Loosen the muffins with a knife’s back and transfer to the rack. Melt the remaining 2 tablespoons butter as the muffins cool.

Step 12. Brush the muffin tops generously with the butter. (Image 15) Sprinkle just as generously with the prepared cinnamon sugar topping mixture. (Image 16) Enjoy!

How to Serve Snickerdoodle Muffins

Presentation

• Plating: Dust muffins with cinnamon or powdered sugar. Display on a decorative plate, platter, or rustic wooden board with fresh apple slices or cinnamon sticks for added flair.

Accompaniments

• Butters & Spreads: Offer whipped butter, apple butter, or honey to spread on the muffins. These enhance the flavor and add a layer of creaminess.

Serving Occasions

• Breakfast/Brunch: Serve muffins in a napkin-lined basket with fruit salad, granola, or eggs.
• Snack Time: Ideal for mid-morning or afternoon breaks with a hot beverage.

Pairings

• Savory Foods and Other Sweets: For brunch, muffins counter savory dishes like quiches or bacon and pair well with scones, croissants, or fruit tarts for a varied spread.