Sunday, October 9, 2011

Apple Fritter Muffins

There are two areas of the grocery store that I know to avoid if I happen to go shopping on an empty stomach...the deli with the chicken strips and fried potatoes, and the donuts.  Why exactly are fried foods so tasty?  I learned long ago to just walk the other way rather than try and fight the temptation.

Every so often though I give into the siren song of the apple fritter...crispy fried exterior, soft donut and cinnamony apple insides all wrapped up with a yummy sugary glaze.  Rather than completely deprive this house of apple cinnamon goodness, I've combined all of the same flavors, minus the fried yumminess, into a muffin.  I won't pretend it's healthy with the double dip into the glaze, but it has to be a bit healthier than it would be if it was tossed into a deep fryer. 

Of course you have to start with the apples.  I chose granny smiths, but you could probably use a sweeter apple and then reduce the sugar needed for cooking the apples. 

After the apples are cooked, toss them with the 1/3 cup flour to prevent them from sinking during baking.  It's important not to over mix muffins to keep them tender.

Let them cool for a bit before you dip in the glaze.  You could reduce the dipping to just one time, but this is a scenario where double dipping is good.  Yes, very, very good. 

While it takes about an hour to let the glaze harden, it's so worth it.  That crispy glazed topping makes it hard not to pull of the entire top and eat it first.   

This muffin is definitely more muffin than it is fritter, but the apples, cinnamon and glaze are pretty satisfying even without the bath in the deep fryer. 

***Updated with a couple of steps that were left out...sorry about that! :) ***

Apple Fritter Muffins

For the Apples:
2 large granny smith apples, 1/4 inch dice
3 tbsp butter
1/3 cup granulated sugar
2 tsp cinnamon
2 tbsp water
1/3 cup flour

For the Muffins:
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
2 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

For the Glaze:
2 tbsp butter melted
1 cup confectioners sugar
1 tsp vanilla
1 tbsp hot water

  1. Preheat oven to 400 degrees F. 
  2. Line 14 muffin cups with muffin liners 
  3. In a skillet add add apple ingredients except flour and cook over medium heat until apples are tender, about 10 minutes.  Stir in flour to coat apples (this prevents apples from sinking to bottom of muffins)
  4. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt
  5. In a large bowl beat together applesauce, oil, and sugars till smooth. Beat in eggs, one at a time. Add vanilla and mix thoroughly  
  6. Stir the flour into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. Gently stir in apples until just combined
  7. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
  8. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
  9. To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth. 
  10. When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.


Kara said...

The glaze on this makes these look to die for! I think these will be perfect for our guests next weekend!

Jenny said...

YUMMY!!!! I love a good fall muffin!

Emma Jane said...

I've just started the fall baking and this one's going into the list. Looks great and I love that there are 2 whole apples in this one pan of muffins

Carol said...

we went apple picking this weekend and I am on the prowl for lots of great apple recipes to use up our great stash. pie is a given but definitely need to add these muffins to the list!

Bronwyn said...

Oh yes, and tomorrow is a holiday. I know what I"m making in the morning!

Jamie said...

I love a great muffin and the glaze on these look to good to pass up. I was going to try gala apples, do you think those will work?

Anonymous said...

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Connie said...

Yummy, there's nothing like a good apple muffin recipe for the cold fall days and I love that this has big chunks of apples throughout the muffin.

Maria said...

Perfect fall muffins!

Monica said...

Apple fritter are my favorite donuts ever! Glaziers also has blueberry fritters, and maple fritters, and a bunch of others...but apple will always be at the top!

rebecca... said...

,,,this is where less is less AND MORE shining coat of sweetness is BEST,,,i shall try these sometime soon; afterall, i have sweet pink lady apples just waiting to be prepared into something really wonderful!,,,i was just certain i would find my apple inspiration at CSBS, thanks mary!,,,

Beth said...

I know pumpkin is the biggie in the fall but really, I think apple outshines pumpkin by far. These look so fabulous that I think I may just make them today.

Donna said...

I love a great apple muffin but have never cooked the apples first. Delicous!

Justine said...

I made these yesterday and they were very good, especially the glaze. You are right that you want to eat the top first. I liked that the apples were the bulk of the muffin rather than the other way around.

Sweet Side said...

These muffins look to die for! My mother LOVES apple fritters ... I am going to make these for her very soon. Beautiful pictures, too!!

Kendra said...

Can't wait to try these!

Jenny said...

These were so delicious and I felt great knowing that they weren't fried. We used gala apples and reduced the sugar and they were a great cinnamon apple flavor!

Anonymous said...

This recipe came out pretty good, but the directions are lacking. It doesn't mention where you mix in the cinnamon, and it never says to add the apples! Glad I had the common sense to check. I substituted 3/4 cup vanilla yogurt and 1/4 of milk instead of buttermilk, and I think it gave the muffins a bit more flavor.

Mary said...

I've updated the recipe with the cinnamon and apples--thanks for letting me know. Also glad you were able to make adjustments--sounds great. Cheers.

Jess said...

I made these today and they were yummy. The kids did tear the tops off and eat those first, but they also ate the remaining muffin. Thanks!

Andrea said...

We made these over the weekend and my husband has requested another batch already! What a great muffin and double dipping is awesome on these.

SpAzzGiRL said...

Yum! Would love to have this featured in our October Blog Hop for a chance to win a cookbook.

city said...

nice idea..thanks for sharing....

Mega Cakes said...

I made these a bit ago and LOVED them! Do you mind if I post this on my blog? If not, just let me know and I will take it down! Love it, thank you for sharing!

Rissi said...

Yummmy! These look delicious... thank you for sharing.

(Found the recipe via Emily from Life, Etc.)

Kim said...

Making these this weekend! Thank you!!

Terra said...

I know we are in the Boho Tribe together I believe, I am sorry I have not stopped by sooner:-) I seriously love apple fritters, but avoid them like the black plague....otherwise they go right to my hips, LOL! I need to for sure make your recipe, i love how hearty you gorgeous muffins are....and that glaze OH My!!! Hugs, Terra

Gigi said...

Soooo glad I found this recipe. I baked this in a donut pan. First time my baked donuts came out tasting like donuts. I've made these twice in the last week. My family cannot get enough of these. Thank you

happinessandhabitat said...

This looks so good. Can't wait to try them!

Barbara Miller said...

Are these cupcake size muffins or larger? Looks smaller than a muffin pan, more like cupcake size. I may need to dbl. I'm using a larger muffin pan. Sound so yummy!

Melissa Cohill said...

My muffin tops didn't "crack" like yours. :(

Mary said...

Hi Melissa! Thanks for stopping by! You know this is the first time I've noticed or thought about the cracks. Honestly they weren't intentional and I don't know why they did crack. I haven't made these in ages but you've motivated me to see if I get a crack top this next time..... sorry I can't tell you how I got them to crack but will definitely let you know if some revelation comes to me. :)

Melissa Cohill said...

I doubled the recipe - made 28 muffins and a quick bread load! The load top did crack!! ?? I don't what the science involved in cracking muffin tops, but they just looked prettier!!! :)

Mary said...

Wow--double the recipe is a bit big for this single girl household but glad you got them to crack! I'll definitely still give it a try with a single batch soon. Thanks for letting us know!

Molly said...

Has anyone tried making them with gluten free flour??