Apple Fritter Muffins (Printable)

Tender muffins with diced apples and cinnamon, topped with a sweet powdered sugar glaze.

# 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 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

# Directions:

01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
02 - In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until well combined.
04 - Pour wet ingredients into dry ingredients and fold together gently until just combined. Do not overmix.
05 - Gently fold in diced apples until evenly distributed throughout the batter.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 2/3 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 transfer to a wire rack to cool completely.
09 - Mix powdered sugar with 1 tablespoon milk, adding more milk as needed to achieve a drizzling consistency.
10 - Drizzle glaze over cooled muffins before serving.

# Expert Advice:

01 -
  • They taste like a fair-ground apple fritter but without the oil-soaked heaviness, just pure comfort in muffin form.
  • The whole thing comes together in less time than you'd spend scrolling, making weekday mornings actually feel special.
  • That powdered sugar glaze transforms ordinary muffins into something that feels intentional and a little bit fancy.
02 -
  • Room temperature ingredients mix more smoothly and create a lighter, more tender crumb than cold ingredients pulled straight from the fridge.
  • The moment you see moisture accumulating around the muffin edges in the oven, they're done—pulling them out a minute or two early is better than overbaking by a minute.
03 -
  • Always use a toothpick or cake tester to check doneness rather than guessing—moist crumbs are fine, but wet batter means they need another minute.
  • If your muffins dome too much and crack on top, your oven is running hot; lower the temperature by 25 degrees next time and add a minute or two to the baking time.
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