Apple Snickerdoodle Muffins

These Apple Snickerdoodle Muffins are moist and fluffy with tender chunks of apple throughout and a buttery cinnamon sugar coating. These easy snickerdoodle muffins are packed with apple and cinnamon flavor, making them perfect for breakfast, a snack, or a sweet treat!

Are you a fall lover? I sure am! As soon as the season approaches, I'm ready for flannel shirts, boots, pumpkin decor, and all the apple and pumpkin baking. There's just something about the cooler weather, changing leaves, and enjoying a warm cup of coffee with a freshly baked treat.

These Apple Snickerdoodle Muffins are one of my favorite ways to use fresh apples, along with my Snickerdoodle Apple Bread. They're easy to make with simple ingredients and have tender apple pieces throughout each soft, fluffy muffin. The melted butter and cinnamon sugar topping gives them that classic snickerdoodle flavor that makes them hard to resist!

Quick Look: Apple Snickerdoodle Muffins

Soft and fluffy apple muffins filled with tender diced apples and finished with melted butter and a cinnamon sugar coating.

• Method: Easy two-bowl muffin recipe with no mixer needed.
• Taste & Texture: Soft, fluffy muffins with fresh apple pieces and a buttery cinnamon sugar topping.
• Key Ingredients: Granny Smith apple, buttermilk, cinnamon, vanilla, and melted butter.
• Best Tip: Mix the batter just until combined to keep the muffins soft and tender.
• Prep & Bake Time: 10 minutes prep, 16-18 minutes bake, 27 minutes total.
• Yield: 16 muffins.
• Freezer-Friendly: Yes! Freeze the cooled muffins for up to 3 months.

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Ingredient Notes

This easy apple muffin recipe uses simple baking ingredients. Here are a few notes to help you get the best results. See the recipe card below for the full ingredient list and amounts.

• Apple: I prefer Granny Smith apples because they hold their shape well when baked and add a slightly tart flavor that balances the cinnamon sugar. Peel, core, and dice the apple into small pieces so you get apple in every bite.
• Buttermilk: Helps keep the muffins soft and tender. If you don’t have buttermilk on hand, see my easy substitute in the Variations & Substitutions section below.
• Vegetable Oil: Keeps the muffin crumb moist and soft. Canola oil can also be used.
• Butter: Melted butter is brushed over the warm muffin tops before dipping them into the cinnamon sugar mixture, giving them that classic snickerdoodle finish. If you’re a cinnamon sugar fan, my Snickerdoodle Bread has that same classic flavor in quick bread form.

What are the Best Apples for Apple Muffins?

I love using Granny Smith apples for these muffins because their tart flavor balances the sweet cinnamon sugar coating, and they hold their shape well when baked. If you prefer a sweeter apple, Honeycrisp, Pink Lady, Braeburn, or Fuji apples are also great options for apple cinnamon muffins. For another apple and cinnamon breakfast option, try my Applesauce Cinnamon Oat Muffins.

For the best texture, choose a firm, crisp apple and peel and dice it into small pieces before adding it to the muffin batter. I would avoid softer apples that can become mushy as they bake.

Variations & Substitutions

• Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to a measuring cup, then add enough milk to equal 1 cup. Let it sit for about 5 minutes before measuring the amount needed for this recipe.
• Try a different apple: Granny Smith is my favorite, but Honeycrisp, Pink Lady, Braeburn, or Fuji can also be used. Choose a firm, crisp apple that will hold its shape as the muffins bake.
• Make mini muffins: Divide the batter into a mini muffin tin for bite-sized muffins. Start checking them early since mini muffins will bake faster than full-size muffins. If you love bite-sized muffin recipes, try my Banana Mini Muffins next.

How to make Apple Snickerdoodle Muffins

Step 1. Preheat oven to 350°F and line a muffin tin with silicone or paper liners, or lightly coat with cooking spray. In a large bowl, combine the oil and sugar. Add the eggs, buttermilk, and vanilla extract, stirring until combined.

Step 2. Fold the diced apple into the wet ingredients until evenly combined.

Step 3. In a small bowl, whisk together the flour, baking powder, salt, and cinnamon until combined.

Step 4. Add the dry ingredients to the apple mixture and stir until just combined. Be careful not to overmix the muffin batter.

Step 5. Divide the muffin batter evenly between the prepared muffin cups, filling each about ⅔ full.

Step 6. Place the muffin pan in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Step 7. Remove the muffins from the oven and transfer to a wire rack to cool slightly. In a small bowl, combine the sugar and cinnamon. Brush the muffin tops with melted butter, then dip each one into the cinnamon sugar mixture until evenly coated.

Step 8. Serve immediately and enjoy!

Baking Tips

• Dice the apples small: Cut the apple into small, evenly sized pieces so they distribute throughout the muffin batter and soften as the muffins bake.
• Don’t overmix the batter: Stir the dry ingredients into the wet ingredients just until combined. Overmixing can make the muffins dense instead of soft and fluffy.
• Don’t skip the cinnamon sugar topping: Brush the warm muffin tops with melted butter before dipping them into the cinnamon sugar mixture for that classic snickerdoodle finish. If you love that sweet cinnamon coating, try my Cinnamon Sugar Breakfast Muffins next.
• Check for doneness early: Start checking around the 16-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs to avoid overbaking.

Storage & Freezing

• Store: Once completely cooled, keep the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freeze: Place cooled muffins in a freezer-safe container or bag and freeze for up to 3 months.
• Thaw: Let frozen muffins thaw at room temperature or warm one in the microwave for a few seconds before serving.

Apple Snickerdoodle Muffins Recipe FAQs

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