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!

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.

More Apple Recipes You’ll Love!

Apple Muffins in a basket lined with a red cloth.

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Apple Muffins {Snickerdoodle Style}

5 from 4 votes

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
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes



  • 1/4 cup (50g) granulated sugar
  • 2 Tbsp (18g) all-purpose flour
  • 2 tsp ground cinnamon
  • 3 Tbsp (42g) unsalted butter, at room temperature


  • 3 cups (348g) all-purpose flour*
  • 1 Tbsp baking powder
  • 2 tsp ground cinnamon, divided
  • 1 tsp ground nutmeg (I only used 1/2 tsp, personal preference)
  • 3/4 tsp salt
  • 1 large apple peeled cored and cut into 1/4-inch cubes (I just used 2 medium apples)
  • 3/4 cup (165g) packed light brown sugar, divided
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 cup (240g) full-fat sour cream
  • 2 tsp vanilla extract

Glaze (optional)

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


  1. Preheat oven to 425 degrees. Line muffin cups with paper liners, see note**.
  2. 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.
  3. For the muffins: In a medium mixing bowl whisk together flour, baking powder, 1 tsp cinnamon, nutmeg and salt for 20 seconds, set aside. 
  4. In a separate medium mixing bowl toss together apples with 1/4 cup of the brown sugar, and remaining 1 tsp cinnamon, set aside.
  5. 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. 
  6. 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. 
  7. Divide batter among prepared muffin cups**. Crumble up topping into small bits and sprinkle evenly over muffins. 
  8. 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). 
  9. Transfer to a wire rack and allow to cool 10 minutes.
  10. 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.

Recipe Notes

  • *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.
Course: Dessert
Cuisine: American
Keyword: Apple Muffins
Calories: 273 kcal
Author: Jaclyn


  • Becky: These muffins are so yummy! Mine look just like the ones in the photo and taste delicious! May 9, 2018 at 11:40am Reply

    • Jaclyn: Glad you like them Becky and they match the photo for you :)! May 9, 2018 at 11:44am Reply

  • Yvonne: Holy moly! I just made them for the first time! The house smells amazing! They look as fabulous as in the picture. And the best is they are so very delicious. My new favorite muffin recipe! Thanks so, so much for sharing this! March 10, 2018 at 6:48pm Reply

    • Jaclyn: Thanks for the great feedback Yvonne! March 12, 2018 at 10:27am Reply

  • Petra: Is there a replacement for the sour cream?
    Love the recipe! January 3, 2018 at 2:13pm Reply

    • Jaclyn: Full fat yogurt or buttermilk are usually good substitutes for sour cream. January 3, 2018 at 3:24pm Reply

    • Becky: I used Greek yogurt instead of sour cream and they turned out delicious! May 9, 2018 at 11:39am Reply

  • Rhonda Miller: These muffins came out perfect and are absolutely delicious. January 1, 2018 at 11:24am Reply

    • Jaclyn: Thanks for the great review Rhonda! January 4, 2018 at 12:21pm Reply

  • Samar: They look great! Really need to make these now. What can I use instead of sour cream because I don’t think we have it in the market where I live September 16, 2017 at 12:35am Reply

    • Jaclyn: Plain Greek yogurt or buttermilk are generally good substitutes for sour cream when baking. September 16, 2017 at 11:04pm Reply

  • Laura Dembowski: Such pretty Muffins! They look like they came from a bakery. January 11, 2017 at 11:38am Reply

  • Yvonne Orbeck: Just made these this morning for our church circle meeting. They are every bit as gorgeous as the picture shows and absolutely delicious. Thank you for so many delicious recipes. October 24, 2016 at 12:58pm Reply

    • Jaclyn: I’m glad you liked them Yvonne! October 24, 2016 at 1:08pm Reply

  • Lynn: Just made these this morning…husband says they are his favorite! September 17, 2016 at 11:47am Reply

    • Jaclyn: So glad to hear this Lynn! September 20, 2016 at 1:08pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d