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

Directions:

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.