Apple Muffins {Snickerdoodle Style}

Published September 10, 2016. Updated August 26, 2019

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Deliciously soft and tender, moist apple muffins loaded with cinnamon spice, topped with a buttery crumble and finished with a sweet vanilla glaze. No one can resist these tempting autumn muffins!

Close up image of two stacked apple muffins with crumble topping and vanilla glaze in parchment liners.

Apple Muffins with Snickerdoodle Flavor!

Isn’t it crazy how quickly fall just all of the sudden seems to hit? It seems like the feeling of fall and everything that comes with it just happens overnight. Here went from hot summer days to cool breezy autumn days.

No complaints from me though because I absolutely love fall – mostly because the beautiful leaves of all of the fall treats like these delicious Apple Snickerdoodle Muffins!

After one bite it’s practically guaranteed you’ll be a lifelong fan of this recipe. If only I could eat them for breakfast everyday.

The recipe for these comes from Jamielyn Nye’s new cookbook – The I Heart Naptime Cookbook (Jamielyn is the creator of the popular blog food and craft blog i heart naptime).

Apple Snickerdoodle Muffins | Cooking Classy

I absolutely love this cookbook and all the beautiful, colorful photos! This book is packed with over 100 easy, family friendly recipes that can be made in an hour or less, and there are so many I can’t wait to try!

If you’d like to purchase a copy for yourself you can buy it online from AmazonBarnes and Noble or itunes.

These Are the Perfect Way to Use up Apples!

Of course the muffins were the first thing in the cookbook I knew I had to try and let me just tell you they are unbelievably good! This is breakfast done right.

Those vanilla glazed, cinnamon crumb muffins tops are what dreams are made of as well as those sweet little spiced apple pieces in each bite, YUM!

Image of 5 colorful apples including dark red, bright right, orange, yellow and green. Used for apple muffins.

Which Type of Apple Should I Use?

I tested these muffins out with different types of apples and I think what it comes down to is just personal preference.

If you want more texture to the little bits of apples in the muffins as well as a bit of crispness then try something like pink lady. If you are more into a softer apple in muffins go with something like golden delicious.

This recipe does require a few mixing bowls and a few extra steps but in the end it is so worth it, trust me.

And since it’s the weekend you have the perfect excuse to bake up a delicious treat to enjoy, it’s what weekends were made for…so get baking!

Tiny diced apples coated in cinnamon being mixed into batter to make apple muffins.

How to Make them with Big Muffin Tops

The original recipe makes 18 muffins, I really only care about muffin tops so I made 12 muffins with BIG muffin tops (as you are scooping it into the 12 it may seem like waaaay to much batter but they’ll puff up nice and tall).

Whichever amount you decide to go with you’ll end with an incredible muffin either way.

Overhead image of 12 apple muffins in a muffin tin. Muffins are topped with crumble and glaze.

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5 from 6 votes

Apple Muffins {Snickerdoodle Style}

Deliciously soft and tender, moist apple muffins loaded with cinnamon spice, topped with a buttery crumble and finished with a sweet vanilla glaze. No one can resist these tempting autumn muffins!
Servings: 18
Prep20 minutes
Cook16 minutes
Ready in: 36 minutes




Glaze (optional)

  • 1/2 cup (68g) powdered sugar
  • 1 Tbsp (15ml) milk


  • Preheat oven to 425 degrees. Line muffin cups with paper liners, see note**.
  • For the muffin topping: In a small mixing bowl whisk together sugar, flour, and 2 tsp cinnamon. Add butter and stir until combined, set aside.
  • For the muffins: In a medium mixing bowl whisk together flour, baking powder, 1 tsp cinnamon, nutmeg and salt for 20 seconds, set aside. 
  • In a separate medium mixing bowl toss together apples with 1/4 cup of the brown sugar, and remaining 1 tsp cinnamon, set aside.
  • In a large mixing bowl, using an electric hand mixer, beat together oil, granulated sugar and remaining 1/2 cup brown sugar until blended. Add in eggs, sour cream and vanilla and mix until combined. 
  • Add flour mixture to oil mixture and mix just until nearly combined then pour apple mixture over top and fold with a spatula just until evenly distributed. 
  • Divide batter among prepared muffin cups**. Crumble up topping into small bits and sprinkle evenly over muffins. 
  • Bake in preheated oven 5 minutes then reduce oven temperature to 375 and continue to bake 11 - 16 minutes longer until toothpick inserted into center comes out clean (larger muffins will take more near greater amount of time). 
  • Transfer to a wire rack and allow to cool 10 minutes.
  • For the glaze: In a small mixing bowl whisk together powdered sugar and milk. Drizzle over muffins and allow glaze to set. Store muffins in an airtight container.


  • *To measure flour, first whisk flour in container for a few seconds to fluff it up a little then scoop with a measuring cup and sweep top with a butter knife to level.
  • **I like tall muffin tops so I filled 12 muffin cups heaped full, but to get regular size muffins you can fill 18 muffins cups about 3/4 full. Original recipe lists 18 so therefor nutrition info is 18.
  • Recipe source: from The I Heart Naptime Cookbook by Jamielyn Nye
Nutrition Facts
Apple Muffins {Snickerdoodle Style}
Amount Per Serving
Calories 273 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 30mg10%
Sodium 119mg5%
Potassium 135mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 175IU4%
Vitamin C 0.6mg1%
Calcium 65mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Paula

    Have you ever tried making minimuffins with this recipe? I am making assorted minimuffins for my daughters baby shower and these sound delicious.

    • Jaclyn

      Jaclyn Bell

      I haven’t made these as mini muffins but they should work in that size too if you mince the apples in a food processor or shred them.

  • Daunalee Zentner

    Love this recipe and everyone I’ve made it for also loves these muffins. If you’re craving some warm and cinnamon try these muffins. I’m no expert baker and found this recipe and guidelines easy to follow and make perfect muffins on my first attempt. I love this website and pretty much all recipes on here!!

  • Larissa

    Could I use your blueberry muffin base recipe for this? Absolutely loved that base! And then just add the few extra spices and of course apple instead of blueberry.
    When I made the blueberry I had already done half brown and have reg sugar and splash of vanilla for mine

    • Jaclyn

      Jaclyn Bell

      Unfortunately without testing I couldn’t say. The extra moisture of the apples may alter things a bit.
      I’m so glad you liked the recipe though!

        • Daunalee Zentner

          You wont regret it!! Apples aren’t overbearing, just add a soft sweetness and crunch. Enjoy!!

  • Sydney Segnello

    But like where does the oil come in?? It’s not were in the recipe but it’s on the ingredients??

  • Jennifer H

    My muffins came out awesome, thank you for the wonderful recipe!
    I subbed the sour cream, eggs and milk for vegan yogurt, applesauce and almond milk to make it vegan.

  • Melissa

    My icing came out too thin and watery and dropped right off. Did I do something wrong?

    • Jaclyn

      Jaclyn Bell

      It sounds like it just needs a little more powdered sugar to thicken it up.

      • Melissa

        You know what? – you’re right! I think I read the recipe wrong the first time. Just tried again and it seems perfect.

        • Melissa

          Anyways, I loved them so much that I made a second batch. The first one came out a bit dry and I also thought it could use more apple, so I decided to try again. On a whim, I added a bit of all-spice and clove, too. Still a bit dry, but the flavor is fantastic. A+. (Any tips on the dryness?)

          • Jaclyn

            Jaclyn Bell

            I’d try using 1/4 cup less flour or adding a little extra sour cream. Then just be sure not to over-bake as that can dry them out. Hope that helps!