These muffins threw me a bit... no butter or oil in the muffin batter. They did stick a little to the liners but they tasted really yummy. Bronwyn opted not to have glaze on hers, she thinks she made the right choice, the rest of us question that. Either way - yummy fall muffins.
Baked Apple Fritter Muffins Recipe
Ingredients
2 large granny smith apples finely diced
3 Tablespoons butter
⅓ cup sugar
2 teaspoons cinnamon
2 Tablespoons water
2⅔ cups flour divided
2 eggs
½ cup applesauce
⅔ cup sugar
⅔ cup brown sugar
1 teaspoon vanilla
1½ teaspoons baking powder
½ teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon salt
1 cup milk
Glaze:
1-2 cups powdered sugar
2-3 Tablespoons milk
½ teaspoon vanilla
Instructions
Preheat oven to 400 degrees. If making regular sized muffins, line 18 muffin cups with liners. If making mini muffins, line 48 muffins cups with liners (or spray with nonstick cooking spray).
In a large skillet over medium heat, add the apples, butter, sugar, cinnamon, and water and cook until tender (this will take 7-10 minutes). Add 1/3 cup flour and mix until all the apples are coated.
In another bowl, mix together your dry ingredients (remaining flour, baking powder, baking soda, cinnamon and salt).
In a separate bowl, mix the applesauce, sugar and brown sugar until smooth and creamy. Add in eggs, mixing after each egg is added, and then stir in vanilla.
Carefully stir the dry ingredients into the wet mixture, alternating pouring in the milk, until they are both completely added. Slowly fold in the apples.
Fill each muffin cup about 2/3 full and bake (regular muffins – 15-17 minutes; mini muffins – 10-12 minutes). Let muffins cool in their tin for 5 minutes, then remove onto wire rack and let cool.
While muffins cool, mix together glaze ingredients in a bowl. Dip each muffin top into the glaze and let glaze run down the sides of the muffin.
Notes
For our glaze we make it just like you would put on a traditional apple fritter, however if you want to explode the flavor even more, there are ways to do that! You can try adding in a dash of either cinnamon or apple pie seasoning to the glaze and then top it off with a little sprinkle of cinnamon.
Preheat oven to 400 degrees. If making regular sized muffins, line 18 muffin cups with liners. If making mini muffins, line 48 muffins cups with liners (or spray with nonstick cooking spray).
In a large skillet over medium heat, add the apples, butter, sugar, cinnamon, and water and cook until tender (this will take 7-10 minutes). Add 1/3 cup flour and mix until all the apples are coated.
In another bowl, mix together your dry ingredients (remaining flour, baking powder, baking soda, cinnamon and salt).
In a separate bowl, mix the applesauce, sugar and brown sugar until smooth and creamy. Add in eggs, mixing after each egg is added, and then stir in vanilla.
Carefully stir the dry ingredients into the wet mixture, alternating pouring in the milk, until they are both completely added. Slowly fold in the apples.
Fill each muffin cup about 2/3 full and bake (regular muffins – 15-17 minutes; mini muffins – 10-12 minutes). Let muffins cool in their tin for 5 minutes, then remove onto wire rack and let cool.
While muffins cool, mix together glaze ingredients in a bowl. Dip each muffin top into the glaze and let glaze run down the sides of the muffin.
Notes
For our glaze we make it just like you would put on a traditional apple fritter, however if you want to explode the flavor even more, there are ways to do that! You can try adding in a dash of either cinnamon or apple pie seasoning to the glaze and then top it off with a little sprinkle of cinnamon.
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