Apple Fritter Muffins (Print)

Tender muffins filled with diced apples and cinnamon, finished with a sweet glaze for a delightful treat.

# Ingredients:

→ Apples

01 - 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced

→ Dry Ingredients

02 - 2 cups all-purpose flour
03 - 3/4 cup packed brown sugar
04 - 2 teaspoons baking powder
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ Glaze

11 - 2 tablespoons powdered sugar
12 - 1 to 2 tablespoons whole milk

# Directions:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line each cup with paper liners.
02 - In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt until well combined.
03 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until thoroughly blended.
04 - Pour wet ingredients into the dry ingredient mixture and fold gently with a rubber spatula until just combined. Avoid overmixing to maintain tender muffins.
05 - Gently fold the diced apples into the batter until evenly distributed throughout.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full.
07 - Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
09 - Mix powdered sugar with 1 tablespoon milk, adding additional milk one teaspoon at a time until reaching desired drizzling consistency.
10 - Drizzle the prepared glaze over cooled muffins immediately before serving.

# Expert Tips:

01 -
  • They're moist without being greasy, proof that butter and restraint can coexist beautifully.
  • The glaze hits that sweet spot between cake and fritter without the deep-fry commitment or oil splatters.
  • You can have them ready in less time than a coffee run, making weekday mornings feel less rushed.
02 -
  • Folding is not stirring—use a spatula to cut down the middle, sweep across the bottom, and turn the bowl, not circles that wake up the gluten and toughen your muffins.
  • Dicing apples into pieces smaller than a pea ensures they bake through and distribute evenly instead of creating large pockets of unevenness.
03 -
  • Fill any empty muffin cups halfway with water so heat distributes evenly and your muffins bake consistently instead of some browning too fast.
  • The toothpick test is more reliable than looks; a muffin can look golden but still be wet inside, so trust what the toothpick tells you.
Back