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Apple Fritter Muffins

  • Yield: 14-16 1x



For the apples:

  • 2 green apples, peeled, cored, and diced
  • 4 Tbsp butter
  • 1/3c brown sugar
  • 2 tsp cinnamon
  • 2 Tbsp water
  • 1/3c flour

For the muffins:

  • 1/4c oil
  • 1/4c applesauce
  • 1c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/3c flour
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1c buttermilk

For the glaze:

  • 2 Tbsp butter
  • 1 1/4c powdered sugar
  • 1 Tbsp hot water
  • 1 tsp vanilla


  1. Prepare the apples. Melt butter in a large saute pan. Add apples, brown sugar, cinnamon, and water. Cook 7-10 minutes over medium heat until apples are tender. The sauce should be rather thick and caramel-y. Stir in the flour and set aside. (this prevents the apples from sinking to the bottom of the muffins)
  2. In a large bowl, stir together the oil, applesauce, sugar, eggs, and vanilla. In a small bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. Alternately, add 1/3 of the flour mixture, then 1/2 of the buttermilk to the eggs/sugar mixture. Repeat, adding 1/3 of the flour, the other 1/2 of the buttermilk, and finish with the last 1/3 of the flour mixture till just combined. Fold in apples.
  4. Line 14-16 muffin cups with paper muffin liners. Scoop filling into the muffin cups, filling all the way to the top. You should be able to fill 14-16 muffin cups. *I only have one muffin pan, so I baked 12 muffins, then baked another 4.
  5. Bake muffins at 400 degrees for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the muffin pan for 5 minutes, then transfer to a wire cooling rack for another 10 minutes.
  6. While the muffins are cooling, make the glaze. In a medium bowl, melt butter in the microwave. Whisk in powdered sugar, hot water, and vanilla. It should be very fluid, but still almost entirely opaque. When the muffins are cool enough to handle (they should be by now), dip the tops in the glaze. Allow glaze to harden before serving.


If, like me, you only own one 12-cup muffin pan, bake 12 muffins, then bake another 2-4 (depending on how much batter you have left).