The Perfect Fall Muffins Apple Snickerdoodle Muffins

Apple Snickerdoodle Muffins


  • 1/4 C. sugar
  • 2 Tbsp. flour
  • 2 tsp. cinnamon
  • 3 Tbsp. butter room temperature
  • 1 large apple peeled and chopped into small cubes
  • 1 tsp cinnamon (for apples)
  • 1/4 brown sugar packed (for apples)
  • 3 C. flour
  • 1 Tbsp. baking powder
  • 1 tsp. cream of tartar
  • 1 tsp cinnamon
  • 1 tsp. nutmeg
  • 3/4 tsp. salt
  • 1/2 C. brown sugar packed
  • 1/2 C. sugar
  • 1/2 C. vegetable oil
  • 2 eggs room temperature
  • 1 C. sour cream
  • 3 tsp. vanilla extract
  • GLAZE:
  • 2/3 C. powdered sugar
  • 1 Tbsp. milk


  1. 1. Preheat oven to 425 degrees and line muffin tins with liners.
  2. 2. Topping: Combine all ingredients until they form a crumbly mixture. Set aside.
  3. 3. In a small bowl, toss apple pieces with cinnamon and brown sugar. See aside.
  4. 4. In medium bowl, whisk together flour, baking powder, cream of tartar, cinnamon, nutmeg and salt.
  5. 5. In a stand mixer, combine down sugar, sugar, and oil. Scrape the bowl down as needed. Add eggs one at a time until combined. Add in sour cream and vanilla extract and mix again. From this point on, no over-mixing!
  6. 6. Slowly add in dry ingredients to the wet ingredients. Just before the flour is all combined, dump in your apple pieces coated in cinnamon/brown sugar and gently fold just until incorporated.
  7. 7. Fill muffin tins super full (see photo) and bake for 5 minutes (in your preheated 425 oven) and then decrease temperature to 375 and bake for an additional 12-16 minutes.
  8. 8. Let cool before glazing. Glaze: Whisk together milk with 1/2 cup powdered sugar. Add the additional powdered sugar if needed. I always glaze one muffin and wait a few minutes to see if I want the glaze any stiffer.