Apple Muffins Snickerdoodle Style Recipe – Easy Fall Baking Dessert Idea
Apple muffins snickerdoodle style are the perfect blend of cozy fall flavors! Tender apple chunks are baked into fluffy muffins, then rolled in cinnamon sugar for that classic snickerdoodle twist. Ideal for autumn mornings, holiday baking, or a sweet treat to share with family and friends.
Equipment
- Mixing bowls
- Whisk & spatula
- Muffin tin (12-cup)
- Paper liners
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- ½ cup melted butter
- 1 cup sour cream (or yogurt)
- 2 cups diced firm apples (Granny Smith recommended)
- Topping: ¼ cup sugar + 1 tsp cinnamon
- Optional glaze: ½ cup powdered sugar + 2 tbsp milk
Instructions
- Prep Apples: Peel and dice apples. Toss with 1 tbsp sugar + 1 tsp cinnamon.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In another bowl, beat eggs, sugar, melted butter, and sour cream until smooth.
- Combine: Fold dry ingredients into wet until just combined. Gently fold in apples.
- Fill Muffin Tin: Scoop batter into lined muffin cups, filling ¾ full.
- Add Topping: Sprinkle each muffin with cinnamon-sugar mixture.
- Bake: Start at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake 15–18 minutes until golden.
- Optional Glaze: Drizzle with glaze once cooled.
Notes
- Use firm apples like Granny Smith for best texture.
- Don’t overmix batter—keeps muffins fluffy.
- Start baking at high heat for domed tops.
- Chill batter briefly for improved rise.
- Sprinkle extra cinnamon-sugar before serving for added crunch.