Snickerdoodle Muffins with Apples
Taste the familiar flavors of a classic Snickerdoodle cookie combined with juicy apples in these mouth-watering muffins. Perfectly moist and topped with a crispy cinnamon sugar layer.
Servings: 12 muffins
Cost: $0.19 per muffin
Equipment
- 12-cup muffin tin
Ingredients
- 1 large apple peeled, cored, and chopped
- 4 teaspoons ground cinnamon divided
- 3/4 cup granulated sugar divided
- 1/2 cup brown sugar divided
- 9 tablespoon unsalted butter divided; 1 tablespoon softened, remaining 6 tablespoons melted and cooled, remaining 2 tablespoons melted JUST BEFORE garnishing muffins
- 1 1/2 cups + 2 teaspoons all-purpose flour divided
- 2 teaspoons baking powder
- 1 teaspoon sea salt divided
- 2 large eggs room temperature
- ¼ cup milk room temperature; may be whole, 2%, or buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. If you plan to bake the muffins immediately, liberally grease a 12-cup muffin tin with 1 tablespoon of softened butter. Alternatively, omit the tablespoon of softened butter and use paper liners or baking spray. NOTE: Muffin batter may be made ahead and refrigerated up to 24 hours before baking.
- In a small bowl, stir 1 teaspoon cinnamon into 1/4 cup granulated sugar. Mix well and set aside. Peel, core, and chop the apple. Toss in 1 teaspoon cinnamon and set aside. To make the brown sugar cinnamon swirl, stir together 1/4 cup brown sugar, 2 teaspoons all-purpose flour, 1/2 teaspoon sea salt, and 1 teaspoon of cinnamon. Set aside.
- In a large mixing bowl, combine the room-temperature eggs with 6 tablespoons of melted butter (cooled), milk, and vanilla at medium-low speed until well combined.
- Whisk the remaining 1 1/2 cups flour, 1/4 cup brown sugar, 1/2 cup granulated sugar, baking powder, remaining 1 teaspoon ground cinnamon, and remaining 1/2 teaspoon sea salt in a separate bowl. Add flour mixture to wet ingredients and mix on medium-low until JUST incorporated. It is okay to have visible streaks of the flour mixture.
- Add the chopped apple along with any juices accumulated in the bowl. Fold in using a spatula until JUST combined. Use a scoop to evenly distribute the batter to the muffin cups.
- Sprinkle the brown sugar cinnamon swirl mixture over each portion of batter. Use the back of a knife to swirl the sugar into the batter.
- Bake on the center rack for 22 to 24 minutes or until a pick inserted into the center comes away clean. Begin testing for doneness at the 20-minute mark, as ovens vary.
- Remove the muffins from the oven and place the tin on a wire cooling grid for 2 minutes. Use the back of a knife to loosen the muffins if necessary. Spill the tin of muffins onto the cooling rack. Let sit for 10 minutes or until able to handle safely.
- Melt the remaining 2 tablespoons of butter while the muffins cool. Use a pastry brush to brush the butter onto each muffin top. Finish by sprinkling the cinnamon sugar over the muffin tops.
Video
Notes
Cool the muffins entirely before storing them in an airtight container with several saltine crackers tossed in to absorb moisture. Muffins may be stored at room temperature for up to 3 days.
For more extended storage, freeze in zip-lock bags for up to 2 months. Thaw at room temperature.
Nutrition
Serving: 1muffin | Calories: 262kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 280mg | Potassium: 78mg | Fiber: 2g | Sugar: 15g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg