I love apple fritters. They are one of my favorite fall treats. However, I don’t aways like the mess that comes along with deep frying them. Enter apple fritter muffins. They are the perfect solution.
All the flavors of an apple fritter are found in these muffins with less mess than frying. The tops of the muffins even get coated with a sugary glaze. If you prefect a cinnamon sugar coating you can always dip the tops in melted butter followed by a dip in the cinnamon sugar.
- 1 Granny Smith apple, peeled and finely chopped
- 1 Tbsp butter
- 1/2 tsp cinnamon
- 1 Tbsp brown sugar
- 1/4 cup water
- 1 Tbsp flour
- 1 1/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp applesauce
- 2 Tbsp canola oil
- 1/2 tsp vanilla
- 1/2 cup brown sugar
- 2 Tbsp sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup powdered sugar
- 1/4 tsp vanilla
- 1–2 Tbsp milk
- Preheat oven to 400 degrees. Line nine muffin cups with cupcake liners.
- For the apples – In a skillet, cook apples, butter, cinnamon, brown sugar, and water. Cook over medium heat for about 5 minutes or until tender. Remove from heat. Sprinkle with flour and toss to coat.
- For the muffins – In a bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Whisk together.
- Add in the remaining muffin ingredients. Stir together just until combined. Then fold in the apple mixture. Filled lined muffin cups with batter. Each one should be full of batter.
- Bake at 400 degrees for 15-17 minutes until a toothpick inserted in the center comes out clean. Allow to cool. Once cooled, prepare the glaze.
- In a bowl, combine the powdered sugar vanilla and enough milk to make a thick glaze. Dip the top of each muffin in the glaze and allow to sit 5 minutes. You can re-dip the muffins if desired for a thicker glaze. Makes 9 muffins.
This recipe is adapted from She Knows.