Apple Fritter Muffins (Print Version)

Moist muffins loaded with diced apples and cinnamon, drizzled with sweet powdered sugar glaze for classic apple fritter taste.

# 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 brown sugar, packed
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, adjusted for consistency

# How to Make It:

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 until evenly distributed.
03 - In a separate bowl, whisk 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 diced apples into batter until evenly distributed throughout.
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 pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Mix powdered sugar with 1 tablespoon milk, adding additional milk as needed to achieve a drizzling consistency.
10 - Drizzle glaze over cooled muffins before serving.

# Additional Tips::

01 -
  • They taste indulgent like a fried apple fritter but bake up moist and cake-like with zero guilt.
  • The whole kitchen smells incredible while they're baking, and people honestly can't believe how easy they are to make.
02 -
  • Do not overmix the batter—I learned this the hard way when my first batch came out dense and tough, and now I fold everything until just combined, even if it looks rough.
  • Cooling the muffins completely before glazing is non-negotiable; warm muffins melt the glaze into a puddle instead of creating that satisfying shell on top.
03 -
  • Use a small ice cream scoop to divide batter evenly—this ensures all your muffins bake in the same amount of time and look uniform in size.
  • For an ultra-moist result, let the muffins cool for just 5 minutes in the pan before transferring to the rack, which traps some steam inside.
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