Snickerdoodle Apple Muffins

Total Time
Prep 10 mins
Cook 9 mins

I found this recipe on while looking for back-to-school ideas. My hubby loves snickerdoodles and my son loves apples, so this was the perfect muffin to please them both. Simply delicious!!!

Ingredients Nutrition


  1. Mix flour, sugar, salt and baking powder in a large bowl. Add melted butter, milk and egg. Stir together until mixed but still lumpy. Fold in diced apples.
  2. Scoop into sprayed or lined muffin tins, filling 1/2 to 3/4 full. Bake at 425 degrees for 9-11 minutes. Do not over bake.
  3. Let cool just long enough to handle. Dip muffin tops in melted butter, then sugar and cinnamon mix. Serve immediately.


Most Helpful

These were pretty good, and they will likely be a fall classic in our home. I didn't have any troubles, so my comments only reflect what minor changes I will make when I make these the next time. The recipe stated 1-2 granny smith apples, and I used 1 medium size Fuji apple (I couldn't find a Granny Smith anywhere near me), but I think the Fuji worked out fine, very flavorful. And 1 apple was just right, so I think 2 apples might prove to be a bit too much. For the topping, I used less melted butter and sugar called for in the recipe, and it worked out well. I used all the cinnamon/sugar mix, but I ended up with about 3 tablespoons of melted butter left. So for the topping, I think I will decrease the amount of sugar to 1/2 cup and the amount of butter to maybe 1/3 cup. To boost the flavor of the basic muffin mix, I would probably add a little cinammon (maybe 1 teaspoon) to the muffin batter, but it's OK without it. I baked them at 350 and it took about 13 minutes total. Thank you for sharing your recipe, Backwoods Foodie. Made for New Kids On The Block tag game.

NorthwestGal September 29, 2012

Loved these! I had too many apples in the fridge to justify buying Granny Smiths, so I used 1 Fuji and half of a Pink Lady instead. I ended up with 15 muffins, scooped with a large cookie scoop. My muffins also took 13 minutes to cook. I also had a bit of butter and quite a bit of cinnamon sugar left over, so I'll probably cut the butter to 1/4 cup and the sugar to 1/2 cup next time. Oh, and I added double the amount of cinnamon to the topping (personal preference). I loved how appley these were, and they're just as good at room temp as they are warm. Definitely a keeper, thanks for posting! Made for PAC Fall '12

Muffin Goddess November 06, 2012

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