Apple Fritter Muffins (Print Version)

Tender muffins with diced apples, cinnamon warmth, and a delicate sweet glaze finish.

# What You'll Need:

→ 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 milk, adjusted for glaze consistency

# How to Make It:

01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line each cup with paper liners.
02 - In a large mixing bowl, whisk together flour, packed brown sugar, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and fold together gently with a rubber spatula until just combined. Avoid overmixing.
05 - Gently fold diced apples into batter until evenly distributed throughout.
06 - Divide batter evenly among prepared muffin cups, filling each approximately two-thirds full.
07 - Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin emerges clean without crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Mix powdered sugar with 1 tablespoon milk, adding additional milk incrementally to achieve a smooth, drizzling consistency.
10 - Drizzle glaze over completely cooled muffins before serving.

# Additional Tips::

01 -
  • They're foolproof enough for a lazy Sunday but impressive enough to bring to a potluck without anyone questioning if they're homemade.
  • The glaze adds that bakery-level touch that makes people think you spent way more time than the 40 minutes you actually did.
  • Unlike actual fritters, these won't leave your kitchen smelling like a deep fryer for three days.
02 -
  • The moment you think the batter looks mixed, stop—seriously, ten more strokes of the spoon can turn a tender muffin into a dense hockey puck.
  • Dice your apples smaller than you think you need to; they don't shrink much during baking and large chunks can make the texture uneven.
03 -
  • Room temperature eggs mix in more smoothly and create a more uniform batter than cold eggs pulled straight from the fridge.
  • A small ice cream scoop or cookie scoop makes filling the muffin cups faster and more even, which means they'll bake at the same rate.
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