Apple Fritter Muffins Delight (Print-Friendly)

Moist muffins filled with diced apples and cinnamon, finished with a sweet 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 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 whole milk, adjusted for consistency

# How To Make It:

01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly or line each cup with paper liners.
02 - In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until thoroughly blended.
04 - Pour wet ingredients into dry ingredients and fold together gently using a spatula until just combined. Avoid overmixing to maintain tender muffin texture.
05 - Gently fold diced apples into the 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 with no wet batter.
08 - Allow muffins to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.
09 - Mix powdered sugar with 1 tablespoon milk, adding additional milk gradually until reaching a smooth drizzling consistency.
10 - Drizzle glaze evenly over completely cooled muffins before serving.

# Expert Advice:

01 -
  • They taste like apple fritters but bake in your oven while you sip coffee and pretend you're not already craving the next one.
  • The batter comes together in under 20 minutes, which means you can go from craving to eating faster than you'd think.
  • One batch yields 12 muffins that stay moist for days, turning breakfast into an event worth waking up for.
02 -
  • Don't overmix the batter or you'll end up with muffins that taste like dense cake instead of tender little clouds, which is a lesson I learned by ignoring this advice exactly once.
  • Use fresh baking powder because stale baking powder won't give you proper rise, and flat muffins feel like a betrayal of your apple-prep efforts.
03 -
  • Toast your walnuts or pecans first if you're adding them—five minutes in a dry pan over medium heat transforms them from forgettable to unforgettable.
  • Use a cream-based glaze if you're feeling indulgent; it sets slower but tastes like a bakery secret and looks professional without any extra effort.
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