Apple Snickerdoodle Muffins


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!


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

These Apple Snickerdoodle Muffins are the perfect indulgent addition to Sunday brunch.

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  • Yield
    12 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
    Breakfast, Dessert, Snacks
  • Level


  1. Preheat the oven to 350 degrees F. Lightly grease a large muffin pan or line with 12 cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and cinnamon. Stir in the chopped apple.
  3. 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.
  4. Divide the muffin batter evenly into the prepared pan and bake for 22-25 minutes, until a toothpick comes out clean.
  5. Allow to cool for 5 minutes. While the muffins are cooling, prepare the topping.
  6. Combine the sugar and cinnamon in a small bowl, using a fork or whisk to combine.
  7. Remove the muffins from the pan and dip the tops into the melted butter, followed by the cinnamon sugar mixture.
  8. Serve the muffins warm or at room temperature.

Nutritional Information

Per Serving

  • Calories: 232
  • Fat Content: 1.1g
  • Cholesterol Content: 47mg
  • Sodium Content: 96mg
  • Carbohydrate Content: 28.6g
  • Sugar Content: 15.3g
  • Protein Content: 2.8g