Snickerdoodle Apple Mini-Muffins


Whenever I serve these Snickerdoodle Apple Muffins they are a hit. Everyone from kids to adults loves them—the sweet cinnamon taste with a hint of apple is pure perfection. They’re best when eaten fresh out of the oven after they’ve cooled just enough to touch. We dip the tops in additional butter and cinnamon sugar—and the result is pure bliss in a tiny, bite-sized muffin.

Growing up these muffins were my absolute favorite. I don’t remember having them for breakfast in the morning as much as I remember having them when my Mom would make breakfast foods for dinner. I don’t know what it is about breakfast for dinner—but I love it, especially when it involves these Snickerdoodle Apple Muffins.

2 cups flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup melted butter
1 cup milk
1 egg
1-2 peeled and diced Granny Smith apples

1/2 cup melted butter
1 cup sugar and 1 tablespoon cinnamon, mixed together

Mix flour, sugar, salt and baking powder in a large bowl. Add melted butter, milk and egg. Stir together until mixed but still lumpy. Fold in diced apples.

Spray mini muffin tin with nonstick spray or use liners. Scoop batter into tins about 1/2-3/4 full. Bake at 425 degrees for 9-11 minutes. Do not over bake.

Let muffins cool just long enough to handle. Dip muffin tops in melted butter then in cinnamon-sugar combo. Serve immediately.

Reposted with permission by Aimée Lowry & Bettijo B. Hirschi from

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  • Kathy

    Made these this morning for my children and they were a big hit! Not only delicious but very simple to make. Thanks for posting this recipe. :)