These Apple Snickerdoodle Bran Muffins are moist and packed with warming spices and juicy chunks of apples.

These apple snickerdoodle bran muffins are quite possibly the best breakfast muffins I’ve ever made. On the first bran muffins I tried too! Just nailed them. I love it when that happens.

Snickerdoodles just might be very favorite type of cookie; I love their soft chewiness, and who can resist that sprinkle of cinnamon sugar on top? So the idea of reinterpreting snickerdoodles in muffin form was something I had to try. I added apples for a nice Fall vibe and threw some bran into the mix to keep things at least slightly healthier than the cookie version. But with a cinnamon sugar swirled into the batter along with a sprinkle of cinnamon sugar on top of each muffin, these muffins are undeniably snickerdoodle-y.

Paired with a smear of butter, snacking on these muffins with a warm cup of coffee over the last couple of days has easily been the high point of my week.

Is that a teeny bit sad? Eh, I don’t care.

How to store muffins so they stay fresh for longer

To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well. These snickerdoodle muffins can be stored in a container without paper towel, but are more likely to become soggy the longer they’re in there.

More Muffins recipes:

• Chai Muffins
• Stuffing Muffins 
• Brown Butter Muffins

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5 from 1 vote

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Apple Snickerdoodle Bran Muffins

With a cinnamon sugar swirled into the batter along with a sprinkle of cinnamon sugar on top of each muffin, these muffins are undeniably snickerdoodle-y.

Course Breakfast, brunch, Dessert

Cuisine American

Keyword apple cinnamon muffins, apple muffins, bran muffins recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 jumbo muffins or 1 dozen regular muffins

Calories 250 kcal

Ingredients

for the cinnamon sugar:

• 1/4 cup sugar
• 1 tsp. cinnamon

for the brown sugar swirl:

• 1/4 cup brown sugar
• 2 tsp. flour
• 1/2 tsp. cinnamon
• 1/8 tsp. salt

for the muffins:

• 1 1/2 cups flour
• 3/4 cup bran
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 2 eggs room temperature
• 6 tbsp. unsalted butter melted
• 1/2 cup milk room temperature
• 1 tsp. vanilla extract
• 1 medium apple peeled, cored and diced

Instructions

1. Preheat oven to 350 degrees and fill a muffin tin with paper liners. In a small bowl, mix together 1/4 cup sugar and 1 teaspoon of cinnamon. Set aside. In another bowl, combine 1/4 cup brown sugar, 2 teaspoons flour 1/8 teaspoon salt and 1/2 teaspoon cinnamon. Set aside.
2. For the muffins, combine flour, bran, sugar, brown sugar, baking powder, cinnamon and salt in a medium sized bowl. In a separate bowl, whisk together eggs, melted butter, milk and vanilla extract.
3. Add wet ingredients to the dry ingredients, using a rubber spatula or wooden spoon to mix until ingredients are well incorporated. Gradually add apples and brown sugar swirl mixture in a swirling motion througout batter.

4. Fill muffin cups until nearly full and sprinkle the tops with cinnamon sugar. Bake for 18-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Recipe Notes

 (jumbo muffins will take longer to bake compared to regular muffins).