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Apple Snickerdoodle Muffins

Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings 18


_For the batter:_

  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 large apple peeled, cored, and cut into 1/4-inch cubes
  • ½ cup canola oil
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon salt
  • Nonstick cooking spray optional

_For the topping:_

  • 3 tablespoons unsalted butter at room temperature
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon

_For the glaze (optional):_

  • ½ cup powdered sugar
  • 1 tablespoon milk


Make the batter:

  1. In a medium bowl, stir together ¼ cup of the brown sugar, and 1 teaspoon of the cinnamon. Stir in the apple cubes and set aside.
  2. In a large bowl, using a hand mixer, beat together the oil, granulated sugar, and the remaining ¾ cup brown sugar until combined. Add the eggs, sour cream, and vanilla and mix until smooth.
  3. In a separate bowl, whisk together the flour, baking powder, nutmeg, the remaining 1 teaspoon cinnamon, and the salt. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Fold in the cinnamon apples. Cover and refrigerate for 15 minutes.
  4. Preheat the oven to 425°F. Line two muffin tins with paper liners or spray with nonstick cooking spray.

Make the topping:

  1. In a small bowl, using a fork, stir together the topping ingredients until the mixture is crumbly. Don’t overmix. Set aside.
  2. Using a large ice cream scoop or spoon, fill the muffin cups almost to the top. Sprinkle about 1 teaspoon of the topping over each muffin.
  3. Bake for 5 minutes, then reduce the oven temperature to 375°F and bake for 11 to 13 minutes more. Insert a toothpick into the center of a muffin to make sure it comes out clean. Transfer to a wire rack to cool for 10 minutes.

Make the glaze (optional):

  1. In a small bowl, whisk together the powdered sugar and milk. Drizzle on top.

Recipe Notes

Excerpted from the book THE I HEART NAPTIME COOKBOOK by Jamielyn Nye. Copyright © 2016 by Jamielyn Nye. Reprinted with permission of Grand Central Life & Style. All rights reserved.