Apple Snickerdoodle Muffins



  • 7 ounces (1 1/2 cups) all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 Pinata Apple, finely diced (do not peel)
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 3/4 cup 1% milk (other percentage milks or non-dairy milk may be substituted)
  • 1/3 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted

These Apple Snickerdoodle Muffins are the perfect indulgent addition to Sunday brunch.

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  • Yield
    12 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
    Breakfast, Dessert, Snacks
  • Level


  1. Preheat the oven to 350 degrees F. Lightly grease a large muffin pan or line with 12 cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and cinnamon. Stir in the chopped apple.
  3. In a separate medium-sized bowl, whisk together the egg, vanilla extract and milk. Stir the wet ingredients into the dry, adding the melted butter immediately and then stirring everything until just combined. Don’t overwork the batter.
  4. Divide the muffin batter evenly into the prepared pan and bake for 22-25 minutes, until a toothpick comes out clean.
  5. Allow to cool for 5 minutes. While the muffins are cooling, prepare the topping.
  6. Combine the sugar and cinnamon in a small bowl, using a fork or whisk to combine.
  7. Remove the muffins from the pan and dip the tops into the melted butter, followed by the cinnamon sugar mixture.
  8. Serve the muffins warm or at room temperature.

Nutritional Information

Per Serving

  • Calories: 232
  • Fat Content: 1.1g
  • Cholesterol Content: 47mg
  • Sodium Content: 96mg
  • Carbohydrate Content: 28.6g
  • Sugar Content: 15.3g
  • Protein Content: 2.8g