*I was given a copy of the I Heart Naptime Cookbook: More Than 100 Easy & Delicious Recipes to Make in Less Than One Hour in exchange for an honest review. As always, all opinions are my own.
Recently my friend Jamielyn of I Heart Naptime published her first cookbook the I Heart Naptime Cookbook: More Than 100 Easy & Delicious Recipes to Make in Less Than One Hour. Jamielyn is one of the sweetest people I’ve met in my blogging career. If you haven’t visited her site, you definitely will want to check it out – I’m sure you’ll find all the things you’ve been looking for your whole life. I’m ecstatic to be sharing with you her newest pride & joy! I’ve been loving thumbing through [and possibly drooling] over recipe after recipe. As soon as I saw these Apple Snickerdoodle Muffins I knew they were the recipe I wanted to try first! Of course the Tomato Basil Parmesan Soup, Chicken Burrito Bowls, and Sugar Cookie Bars are all on the ‘must make’ list as well… among approx. 96 other recipes I’m dying to make. This cookbook not only has recipes, but also creative gift and holiday ideas – basically it’s everything you need all in one place!
Lets talk about these gorgeous muffins shall we? Made with ingredients you probably already have on hand, you can whip these up in no time and enjoy them for breakfast, snack, or even dessert. If you want an insider tip from me, use your Apple Peeler to core, peel and slice the apple. Then it’s super simple to just dice them up in the 1/4 in’ cubes that you need. No lie it took me less than a minute from start to finish. That’s probably the hardest part of this recipe – so if you can do that, then you’ll whip through the rest of the recipe like a breeze. One taste and I knew I needed to get these delicious things off of my hands and out of my house immediately. Off to the neighbors they went. The result? Rave reviews from all! You MUST make these! Get your hands on a copy of the I Heart Naptime Cookbook: More Than 100 Easy & Delicious Recipes to Make in Less Than One Hour and thank me later!
Items used in this post:
Apple Snickerdoodle Muffins
- 1 c. packed light brown sugar
- 2 tsp. ground cinnamon
- 1 large apple, peeled, cored, and cut into 1/4 in. cubes
- 1/2 c. canola oil
- 1 c. granulated sugar
- 2 large eggs
- 1 c. sour cream
- 1/2 tsp vanilla extract
- 3 c. all-purpose flour
- 1 tbsp. baking powder
- 1 tsp ground nutmeg
- 3/4 tsp. salt
- Nonstick cooking spray (optional)
- 1/2 c. powdered sugar
- 1 tbsp. milk
- In a medium bowl, stir together 1/4 c. of the brown sugar, and 1 teaspoon of the cinnamon. Stir in the apple cubes and set aside. In a large bowl, using a hand mixer, beat together the oil, granulated sugar, and the remaning 3/4 c. brown sugar until combined. Add the eggs, sour cream, and vanilla and mix until smooth. In a separate bowl, whisk together the flour, baking powder, nutmeg, the remaning 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. Preheat oven to 425F. Line two muffin tins with paper liners or spray with nonstick cooking spray.
- Make the topping: In a small bowl, using a fork, stir together the topping ingredients until the mixture is crumbly. Don't overmix. Set aside. Using a large ice cream scoop or spoon, fill the muffin cups almost to the top. Sprinkle about 1 tsp. of the topping over each muffin. Bake for 5 minutes, then reduce the oven temperature to 375F 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): In a small bowl, whisk together the powdered sugar and milk. Drizzle on top.