The start of fall means the start of amazing recipes featuring a fall classic ingredient…apples! I love apple recipes this time of year and I loved making this yummy I Heart Naptime Apple Snickerdoodle Muffins recipe!
It is wonderfully simple and combines my love of apples and cinnamon. What’s not to love…right?
Jamielyn Nye with I Heart Naptime has created this amazing cookbook. This Apple Snickerdoodle Muffin recipe is just one of 100 easy & delicious recipes she features.
Jamielyn also shares her recipe for Chocolate Mug Cake that takes less than 5 minutes to make!
I always loving finding a new cookbook that gives you easy family recipes. And all of these recipes take less than an hour to make.
Apple Snickerdoodle Muffins
For the batter
- 1 cup Light Brown Sugar, packed
- 2 teaspoons Ground Cinnamon
- 1 large Apple, peeled, cored and cut into 1/4-inch cube
- 1/2 cup Canola Oil
- 1/2 cup Sugar
- 2 large Eggs
- 1 cup Sour Cream
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Ground Nutmeg
- 3/4 teaspoon Salt
For the topping
- 3 tablespoons Unsalted Butter, softened
- 1/4 cup Sugar
- 2 tablespoons All-Purpose Flour
- 2 teaspoons Ground Cinnamon
For the glaze
- 1/2 cup Powdered Sugar
- 1 tablespoon Milk
Once you have collected all of your ingredients, here’s how you put together these muffins.
- Pre-heat oven to 425 degrees and line muffin tins with paper liners or spray with nonstick cooking spray (if no liners)
- To make the batter, stir together 1/4 cup of brown sugar, 1 teaspoon of cinnamon with the apple cubes, set aside
- In a separate bowl, using a hand mixer, beat together the oil, sugar and the remaining 3/4 cup brown sugar until combined. Then add the eggs, sour cream and vanilla and mix until smooth
- In a third bowl, whisk together the flour, baking powder, nutmeg and remaining 1 teaspoon cinnamon and the salt
- Slowly add the dry ingredients to the wet ingredients and mix until combined
- Fold in the cinnamon apples, cover and refrigerate for 15 minutes
- To make the topping, using a fork, stir together the softened butter, sugar, flour and cinnamon until the mixture is crumbly, set aside
- Using an ice cream scoop, fill the muffin cups almost to the top and sprinkle about 1 teaspoon of the topping over each of the muffins
- Bake for 5 minutes, then reduce the oven temperature to 375 degrees and bake for 11-13 minutes more
- Let cool for 10 minutes
- To make the glaze, whisk together the powdered sugar and milk
- Drizzle on top
When you drizzle on the topping, it will look like this. Make sure you use softened butter so the topping is more crumbly than a liquid. But if you do have a liquid, it will still taste really delicious.
I added the glaze once the muffins were finished and cooled. The glaze on top is literally the icing on the cake. It gives the muffin an extra bonus of sugar that brings this recipe together.
This is a beautiful muffin recipe, especially for the fall. Jamielyn has also created a beautiful cookbook — you will love these recipes! Again the cookbook is The I Heart Naptime Cookbook!
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