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Apple Muffins with Snickerdoodle Topping

These delightful Apple Muffins, topped with a crunchy snickerdoodle topping, are perfect for cozy autumn mornings, combining tart Granny Smith apples with warm spices for an irresistible treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 and 2/3 cups all-purpose flour I recommend King Arthur Flour for its consistent quality
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons apple pie spice store-bought or homemade for a fresher taste
  • 3/4 teaspoon kosher salt
  • 1/4 cup unsalted butter room temperature
  • 1/3 cup vegetable oil can substitute with melted coconut oil
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 2 large eggs room temperature (take them out of the fridge about 30 minutes prior)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk room temperature (homemade or store-bought)
  • 4 medium Granny Smith apples peeled, cored, finely diced
For the Topping
  • 1/4 cup unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 4 teaspoons granulated sugar for apples
  • 4 teaspoons apple pie spice for apples

Method
 

Preparation
  1. Preheat your oven to 425°F. Line muffin tins with paper liners and set aside.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, apple pie spice, and kosher salt.
  3. In a large bowl, beat unsalted butter, vegetable oil, granulated sugar, and light brown sugar until smooth and fluffy (about 2-3 minutes).
  4. Add in the eggs and vanilla extract. Mix until fully incorporated.
  5. Pour in the buttermilk and mix until just combined.
  6. Gradually add the flour mixture to the wet ingredients, folding gently until just combined.
  7. Toss the Granny Smith apples with granulated sugar and apple pie spice.
  8. Gently fold the apple mixture into the muffin batter.
  9. Divide the batter among the muffin cups, filling each to the top.
  10. In a small bowl, mix together granulated sugar and ground cinnamon for the topping.
  11. Brush the muffin tops with melted butter and sprinkle the cinnamon sugar mixture over the batter.
  12. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
  13. Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack.

Notes

These muffins can be made ahead and stored for snacking. They freeze beautifully. Serve warm with butter.