These Baked Apple Fritter Muffins are a delightful blend of cozy autumn flavors and tender, cake-like texture. Each bite delivers a burst of cinnamon-spiced apples, perfectly balanced with a sweet glaze that adds just the right amount of crunch. With a prep time of just 25 minutes and a bake time of 17 minutes, they’re quick to whip up for breakfast or a comforting snack. The aroma of warm apples and cinnamon will fill your kitchen, promising a treat as inviting as it is delicious. They’re soft, moist, and irresistibly indulgent, yet surprisingly light at only 219 calories per serving. Perfect for anyone craving the taste of apple fritters without the fuss of frying.
What sets these muffins apart is their luscious texture—each one is filled with tender chunks of apple that melt in your mouth. The golden-brown tops, drizzled with a glossy glaze, offer a satisfying contrast to the pillowy interior. Packed with the natural sweetness of apples and a hint of cozy spices, they’re a healthier twist on a classic treat. In under 45 minutes, you can enjoy these warm, fragrant muffins straight from the oven. Whether shared with friends or savored solo, these muffins are a comforting reminder of simpler, sweeter moments. Let them become your new go-to for a quick, satisfying indulgence.
Ingredients for Baked Apple Fritter Muffins
- For the Apple Filling:
- ▢ 2 large Granny Smith apples, finely diced (or substitute with Honeycrisp or Fuji apples)
- ▢ 3 Tablespoons butter
- ▢ ⅓ cup sugar
- ▢ 2 teaspoons cinnamon
- ▢ 2 Tablespoons water
- ▢ ⅓ cup flour (for coating the apples)
- For the Muffin Batter:
- ▢ 2⅔ cups flour, divided (reserve ⅓ cup for the apple filling)
- ▢ 2 eggs
- ▢ ½ cup applesauce (unsweetened preferred)
- ▢ ⅔ cup sugar
- ▢ ⅔ cup brown sugar (light or dark, packed)
- ▢ 1 teaspoon vanilla extract
- ▢ 1 ½ teaspoons baking powder
- ▢ ½ teaspoon baking soda
- ▢ 3 teaspoons cinnamon
- ▢ ½ teaspoon salt
- ▢ 1 cup milk (dairy or non-dairy alternatives like almond or oat milk work)
- For the Glaze:
- ▢ 1-2 cups powdered sugar (adjust for desired thickness)
- ▢ 2-3 Tablespoons milk (dairy or non-dairy)
- ▢ ½ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 400℉. Line 18 regular muffin cups or 48 mini muffin cups with liners (or spray with nonstick cooking spray).
- Cook the Apple Filling: In a large skillet over medium heat, combine the diced apples, butter, sugar, cinnamon, and water. Cook for 7-10 minutes, stirring occasionally, until the apples are tender. Stir in ⅓ cup flour until the apples are evenly coated. Set aside to cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the remaining 2⅓ cups flour, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In a separate large bowl, mix the applesauce, sugar, and brown sugar until smooth. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Be careful not to overmix.
- Fold in Apples: Gently fold the cooked apple filling into the batter until evenly distributed.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ⅔ full.
- Bake: Bake regular muffins for 15-17 minutes or mini muffins for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more sugar or milk as needed.
- Glaze the Muffins: Dip the top of each muffin into the glaze, allowing it to drizzle down the sides. Let the glaze set before serving.
Perfect Pairings: Sauce and Topping Ideas
While the glaze adds a sweet finish, consider drizzling these muffins with caramel sauce or maple syrup for an extra indulgent touch. For a crunchy contrast, sprinkle the tops with chopped pecans or toasted coconut before the glaze sets. If you’re feeling adventurous, a dollop of whipped cream or a scoop of vanilla ice cream can turn these muffins into a dessert!
How to Store and Reheat for Freshness
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5-7 minutes. For longer storage, freeze them in a freezer-safe bag for up to 3 months—just thaw at room temperature or reheat directly from frozen.
Time-Saving Tips for Busy Bakers
To save time, prep the apple mixture a day ahead and store it in the fridge. You can also mix the dry ingredients in advance and keep them in a sealed container. If you’re making mini muffins, use a small cookie scoop to portion the batter quickly and evenly. And don’t forget: the glaze can be made while the muffins bake, so everything’s ready to go when they come out of the oven!
Recipe Variations to Mix It Up
Swap out the Granny Smith apples for Honeycrisp or Fuji for a sweeter flavor. For a nutty twist, fold in ½ cup of chopped walnuts or pecans into the batter. If you’re gluten-free, try using a 1:1 gluten-free flour blend instead of regular flour. And for a dairy-free version, replace the milk with almond milk or oat milk.
Common Questions Answered
Can I use muffin liners for mini muffins? Absolutely! Mini liners work great, but if you don’t have them, a light spray of nonstick cooking spray will do the trick. What if I don’t have applesauce? Substitute with an equal amount of mashed banana or Greek yogurt. And if you’re wondering about the glaze consistency, start with 1 cup of powdered sugar and add milk gradually until it reaches your desired thickness.
Baked Apple Fritter Muffins
Ingredients
For the Muffins
- 2 large granny smith apples, finely diced
- 3 Tablespoons butter
- ⅓ cup sugar
- 2 teaspoons cinnamon
- 2 Tablespoons water
- 2⅔ cups flour, divided
- 2 eggs
- ½ cup applesauce
- ⅔ cup sugar
- ⅔ cup brown sugar
- 1 teaspoon vanilla
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup milk
For the Glaze
- 1-2 cups powdered sugar
- 2-3 Tablespoons milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 400℉. If making regular sized muffins, line 18 muffin cups with liners. If making mini muffins, line 48 muffins cups with liners (or spray with nonstick cooking spray).
- In a large skillet over medium heat, add the apples, butter, sugar, cinnamon, and water and cook until tender (this will take 7-10 minutes). Add 1/3 cup flour and mix until all the apples are coated.
- In another bowl, mix together your dry ingredients (remaining flour, baking powder, baking soda, cinnamon and salt).
- In a separate bowl, mix the applesauce, sugar and brown sugar until smooth and creamy. Add in eggs, mixing after each egg is added, and then stir in vanilla.
- Carefully stir the dry ingredients into the wet mixture, alternating pouring in the milk, until they are both completely added. Slowly fold in the apples.
- Fill each muffin cup about ⅔ full and bake (regular muffins – 15-17 minutes; mini muffins – 10-12 minutes). Let muffins cool in their tin for 5 minutes, then remove onto wire rack and let cool.
- While muffins cool, mix together glaze ingredients in a bowl. Dip each muffin top into the glaze and let glaze run down the sides of the muffin.