Snickerdoodle Muffins with Apples

This easy Snickerdoodle muffin recipe yields twelve perfectly moist muffins with help from sweet, chopped apples rather than sour cream.

And I think this must be the universe playing a role, the baking time for this easy muffin recipe only being right around 20-ish minutes. You know, just long enough to make your kitchen SMELL AMAZING.


Granulated sugar Cinnamon Brown sugar All-purpose flour Sea salt Cinnamon Eggs Apple

Preheat your oven to 350°F and line a standard muffin tin with liners. In a small bowl, combine cinnamon and granulated sugar.

To make the brown sugar swirl, stir together the brown sugar, flour, sea salt, and cinnamon.

Peel, core, and finely chop the apple. You want the pieces to be a nice dice as you would an onion. Set both aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature eggs along with the cooled melted butter, milk, and vanilla at medium-low speed until well combined.

In a large mixing bowl, whisk together flour, both brown and granulated sugars, baking powder, ground cinnamon, and sea salt.

Detach the bowl from the stand mixer and use a wooden spoon to fold in both the chopped apple and brown sugar swirl. Mix until JUST combined.


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