Who doesn't love a warm apple fritter on a cool fall day? These muffins have all the delicious taste of a fritter, down to the sweet glaze on the outside with a healthier approach you can easily make at home. Decadent enough to call dessert, healthy enough to call breakfast. Your pick!
Apple fritter muffins recipe
Yields 9 muffins
- 1 Granny Smith apple, finely chopped
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1/4 cup water
- 1 tablespoon all-purpose flour
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsweetened applesauce
- 2 tablespoons coconut oil, melted (or canola oil)
- 1/2 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 tablespoons granulated sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup powdered sugar
- 2 tablespoons warm milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 400 degrees F and line a muffin tin with paper wrappers.
- Cook the apples: Melt the butter in a large skillet over medium heat. Add the apples, cinnamon, brown sugar and water. Cook for about 5 minutes until apples are softened a bit. Add the flour to the skillet and toss to combine. Set aside.
- Next make the muffin batter: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir to mix together.
- In a large bowl, combine the applesauce, oil, vanilla extract, brown sugar and granulated sugar. Whisk until smooth.
- Add the egg and milk to the large bowl and whisk again until fully combined.
- Slowly pour the flour mixture into the wet ingredients and stir until the flour is fully incorporated.
- Fold in the apple mixture from the skillet.
- Spoon the batter into the muffin cups until even with the top of the cup.
- Bake for 15-17 minutes.
- Remove the muffins from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.
- While the muffins cool on the rack, mix together the ingredients for the glaze in a small bowl.
- Once the muffins have cooled for about 10 minutes, dip the tops into the glaze and let it harden and set. You can re-dip the muffin top for a thicker glaze once the first dip has hardened (about 5 minutes).
More fall apple recipes
Apple pie filled cupcakes
Apple ring pancakes
Caramel apple pancakes