These Apple Snickerdoodle Muffins are the best mashup of two favorites: soft, tender apple muffins and cinnamon-sugar snickerdoodle muffins. They’re loaded with fresh apple flavor, warm spice, and topped with a buttery cinnamon-sugar coating just like the classic cookie. Perfect for breakfast, brunch, or an afternoon treat, these muffins bring cozy fall baking to every bite. Once you’ve tried these, don’t miss more of my Best Muffin Recipes!
Ingredients & Substitutions
- Apples: Granny Smith apples are tart and hold their shape while baking. Other firm apples like Honeycrisp, Braeburn, or Fuji also work well. Just dice them finely so they bake evenly.
- Apple Pie Spice: Homemade apple pie spice gives the most flavor, but store-bought works in a pinch.
- Buttermilk: Keeps muffins moist, tender, and fluffy. If you don’t have any, make your own with milk plus lemon juice or vinegar.
- Topping: A simple brush of melted butter and a sprinkle of cinnamon-sugar gives the muffins their signature snickerdoodle-style tops.
Baker’s Tips for the Best Muffins
- Don’t overmix: Stir just until the flour disappears.
- Dice apples small so they bake evenly.
- Use room-temperature ingredients: Buttermilk, eggs, and butter mix more smoothly when not cold.
- Fill muffin cups to the top for tall, bakery-style muffins.
- Rest before removing: Let muffins cool in the pan 5–10 minutes before removing.
FAQs
Can I make these muffins without buttermilk?
Yes! Use 1 cup milk plus 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before adding to the batter.
Can I make these muffins ahead of time?
Absolutely. Bake, cool, and store in an airtight container for up to 3 days. They also freeze beautifully for up to 2 months.
Can I substitute the apples with other fruits?
Yes. Firm fruits like pears or peaches (check out my peach muffins!) work well. Just dice finely so they bake evenly.
Variations for Apple Snickerdoodle Muffins
Nutty: Fold in chopped pecans or walnuts.
Extra Cinnamon: Add more apple pie spice for a stronger spice kick.
Caramel Apple: Drizzle warm caramel over the muffins before serving.
Mini Muffins: Bake in a mini muffin tin for bite-sized treats.
How to Store Apple Snickerdoodle Muffins
Room Temperature: Store in an airtight container for 2-3 days. Add a slice of bread or a paper towel to keep muffins soft.
Refrigerator: Lasts up to 5 days, though muffins may dry slightly. Warm briefly in the microwave before serving.
Freezer: Wrap cooled muffins individually and freeze in a freezer bag for up to 2 months. Reheat from frozen in the microwave or in a 350°F oven.
Apple Snickerdoodle Muffins
Ingredients
Muffins
- 2 ⅔ cups (333 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons apple pie spice
- ¾ teaspoon kosher salt
- ¼ cup (57 g) unsalted butter, room temperature
- ⅓ cup (73 g) vegetable oil
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (245 g) buttermilk, room temperature
Apples
- 4 medium Granny Smith apples, peeled, cored, finely diced (about 4 cups)
- 4 teaspoons granulated sugar
- 4 teaspoons apple pie spice
Snickerdoodle Topping
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ⅓ cup (67 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 425°F. Line muffin tins with paper liners and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, apple pie spice, and salt. Whisk together to combine.
- In a large bowl, use a hand mixer to beat together the butter, oil, granulated sugar, and brown sugar until smooth and slightly fluffy.
- Add the eggs and vanilla, mixing until fully incorporated.
- Pour in the buttermilk and mix until just combined. The batter may look slightly curdled at this point; this is normal.
- Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix. Set aside.
- In a small bowl, toss the finely diced apples, granulated sugar, and apple pie spice. Stir until the apples are well coated.
- Gently fold the apple mixture into the muffin batter using a spatula, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each one to the top.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
- Brush the tops of each unbaked muffin generously with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the tops.
- Bake the muffins for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These muffins are perfect for Fall! I love the cinnamon sugar topping, and there were plenty of apples in there, too!
Elizabeth
There is something special about the cinnamon sugar topping. Wow. I loved these!
Stephanie
I liked these muffins, but I prefer the Snickerdoodle muffins that didn't have the apples in there.
Bella
The combination of apples and cinnamon sugar is perfect. And, I liked the little bit of crunch from the apples.
Yummy! Moist and wonderful!!!