Description
These Apple Cinnamon Muffin Cookies combine the soft, tender texture of muffins with the convenience and sweetness of cookies. Featuring finely chopped apples coated in cornstarch for perfect moisture, rolled in cinnamon sugar to add a delightful spicy-sweet crust, they bake up golden brown in just 10-12 minutes for a quick and delicious treat.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cornstarch
Wet Ingredients
- 1/2 cup butter (softened)
- 1 egg
- 1/2 tsp vanilla extract
Sugars
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 tbsp granulated sugar (for rolling)
Fruit & Spices
- 1 small apple (peeled and chopped finely)
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the cookies once the dough is prepared.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Coat apples: In another bowl, toss the finely chopped peeled apple with cornstarch to prevent excess moisture from making the dough soggy and to help the apples hold their shape.
- Cream butter and sugars: Using a mixer fitted with the paddle attachment set at medium speed, beat the softened butter with both granulated and brown sugars until smooth and creamy. Then beat in the egg and vanilla extract until fully combined.
- Add flour and apples: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Gently fold in the coated apples to distribute them evenly through the dough.
- Roll in cinnamon sugar: In a small bowl, combine cinnamon and granulated sugar. Shape tablespoon-sized portions of dough into balls, then roll each ball thoroughly in the cinnamon sugar mixture to coat.
- Bake: Place the coated dough balls onto a baking sheet lined with parchment paper and bake in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Transfer the baked cookies to a cooling rack to cool completely before serving, allowing them to set and develop their full flavor.
Notes
- You can substitute the apple with another firm fruit like pear for a different twist.
- Make sure the butter is softened, not melted, for the best cookie texture.
- Be careful not to overmix the dough once flour is added to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For added texture, consider folding in chopped nuts like walnuts or pecans.
