Apple Fritter Muffins
Ilove am obsessed with muffin recipes that transforms an everyday breakfast item into a muffin – like donut muffins or pancake muffins – so you could imagine how I felt when I came across this apple fritter muffin recipe. Now this recipe definitely took more effort than the usual muffin recipe but all the work was well worth it. The muffins were filled with fresh apple chunks caramelized in cinnamon and the tops are glazed with such sugary goodness. Since the muffins weren’t too sweet and were more melt-in-your-mouth cakey and fruity, it became the perfect complement for the sweet glaze. Mmmmm…
Apple Fritter Muffins (adapted from Chasing Some Blue Sky):
Yields 24 muffins
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoon cinnamon
- 1 cup buttermilk
- 1/4 cup applesauce
- 1/4 cup canola oil
- 2 large eggs
- 1 cup sugar
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract, divided
- 1 cup confectioners’ sugar
- 2 tablespoons butter, melted
- 2 large granny smith apples, 1/4-inch dice
- 3 tablespoons butter
- 1/3 cup sugar
- 2 teaspoon cinnamon
- 1/3 cup all-purpose flour
Preheat the oven to 375 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
Heat a large skillet over medium heat. Add the apples, butter, sugar, cinnamon and 2 tablespoons water.
Cook until the apples are tender, about 10 minutes. (This will make the house smell AMAZING!)
Stir in the flour to coat the apples; set aside. (This prevents the apples from sinking to the bottom of the muffins).
In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
In a large glass measuring cup or another bowl, whisk together the buttermilk, applesauce, canola oil, eggs, sugar, brown sugar and 1 teaspoon vanilla extract.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the apple mixture and gently toss to combine.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine the confectioners’ sugar, butter, remaining 1 teaspoon vanilla extract and 1 tablespoon hot water.
Whisk until smooth. If the glaze is too thick, add more water as needed.
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. (A squeeze bottle or Ziploc bag is perfect for this.)