Apple Snickerdoodle Muffins

By vealam

Ingredients

• For the Muffins:
• 7 ounces (1 1/2 cups) all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 Pinata Apple, finely diced (do not peel)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup 1% milk (other percentage milks or non-dairy milk may be substituted)
• 1/3 cup unsalted butter, melted
• For the Topping:
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup unsalted butter, melted

Details

Servings 1
Adapted from stemilt.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly grease a large muffin pan or line with 12 cupcake liners.
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and cinnamon. Stir in the chopped apple.
In a separate medium-sized bowl, whisk together the egg, vanilla extract and milk.
Stir the wet ingredients into the dry, adding the melted butter immediately and then stirring everything until just combined. Don’t overwork the batter.
Divide the muffin batter evenly into the prepared pan and bake for 22-25 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes.
While the muffins are cooling, prepare the topping. Combine the sugar and cinnamon in a small bowl, using a fork or whisk to combine. Remove the muffins from the pan and dip the tops into the melted butter, followed by the cinnamon sugar mixture.
Serve the muffins warm or at room temperature.