Brunch is a classic meal for serving fresh apples. We often think of apples in a fruit salad for brunch, but when it comes to this favorite fruit, the recipe ideas and options are endless. In this post, Jennifer from our Kitchen Council folds apples into a delicious batter to make apple snickerdoodle muffins. Give this recipe a try the next time you are serving brunch!
Whether you’re new to baking or are a more seasoned cook, muffins are a wonderful option when it comes brunch. They’re fast, easy, and are always a crowd pleaser. In my opinion, a good brunch menu is colorful, varied and welcoming. You want some healthy options and some more decadent treats. There should be sweet and savory menu items, something with protein, definitely a few carbs… you want to make sure there’s something for everyone. And when there’s that much planning involved, muffins can be a lifesaver due to their simplicity.
Part of what makes muffins so easy to prepare is that there’s very little work involved. You don’t need a stand mixer or even a handheld mixer. You simply combine the dry and wet ingredients separately, and then mix them together. The less the batter is stirred, the better. Over-worked muffin batter can form tougher, chewier muffins, while batter that is just barely combined will yield delicate, moist, soft muffins.
I love using Stemilt’s Pinata Apples in these snickerdoodle muffins. The skin is thin, so you don’t need to peel the apple before adding it to the batter (though you are certainly welcome to). The sweet flavor profile is enhanced by the crunchy cinnamon sugar topping. I recommend dicing the apple as thinly as possible so that it disperses evenly in the batter and you get bits of fruit in each bite. These muffins are delicious served either warm or at room temperature (though I personally love them warm). They are the perfect addition to any brunch menu. Your guests will absolutely love them!