Prep 10 mins
Cook 9 mins
I found this recipe on supermommoments.com 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!!!
- 473.18 ml flour
- 118.29 ml sugar
- 2.46 ml salt
- 14.79 ml baking powder
- 118.29 ml melted butter
- 236.59 ml milk
- 1 egg
- 1-2 granny smith apple, peeled and diced
- 118.29 ml melted butter
- 236.59 ml sugar
- 4.92 ml cinnamon
- 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.
- 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.
- Let cool just long enough to handle. Dip muffin tops in melted butter, then sugar and cinnamon mix. Serve immediately.
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.
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