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). 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! There’s the Ham and Spinach Quiches, the Chicken Hot Pie, Sweet and Sour Meatballs, Green Chile Shredded Beef (for tacos), the Raspberry Pineapple Punch, and the Soft Caramel Snickerdoodles (which Sally recently shared on her blog Sally’s Baking Addiction, don’t they look amazing??), and many others. This is a wonderful cookbook to add to your collection and I love that it has a little bit of everything, from salads and sides, to plenty of main dishes as well as a fair amount of mouthwatering desserts, oh and even a few drink recipes. If you’d like to purchase a copy for yourself you can buy it online from Amazon, Barnes and Noble or itunes.
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! 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. 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. 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!
Apple Snickerdoodle Muffins
Yield: 12 - 18, see note
- 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 (384g) all-purpose flour*
- 1 Tbsp baking powder
- 2 tsp ground cinnamon , divided
- 1 tsp ground nutmeg (I only used 1/2 tsp, personal preferrance)
- 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
- 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. For best results just use a kitchen scale :).
**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.
Recipe source: from The I Heart Naptime Cookbook by Jamielyn Nye