These apple fritter muffins are packed with great apple taste from fresh cider and apple bits. The great taste of fresh apple fritters in an easy homemade muffin without deep frying.
I love apple fritters, even more than chocolate covered chocolate donuts. So it is time to make my own. But I don’t want to fry them. I don’t like to fry things; I see the oil as wasted in a small home cooking and I don’t think most of you would make them either.
I started this recipe last week. I had a plan. I would bake them instead of frying. I get away with that frequently with meat. It worked but not quite good enough. My wife suggested muffins instead. So muffins it was.
I started with Cook’s Country Apple Fritter Recipe . A relatively simple and straightforward recipe. Like all Cook’s Illustrated recipes, it is well thought out. One point they make is to “keep it dry” meaning the apple needs to be dried some. This was accomplished by paper towels and mixing the apple in the dry components of the recipe to pull moisture out of the apple.
Of course, the big change was converting to muffins from deep frying. Actually not a big deal. The batter of fried apple fritters is like a muffin batter. So I just cooked until done. The last change was the glaze. They used an apple cider based glaze that I felt was just too much apple. I used a milk-based glaze.
I think a very high 4 or lower 5. I love apple, so I’m going 5.
Recipe Notes on Apple Fritter Muffins
You could make these muffins “large” muffins if you want and have the right muffin pans. The cooking time would increase some. Watch the end point.
The type of apples is what is frequently asked. I choose the apples I have which happened to be Cortlands this time. I think if you’re baking an apple pie then the choice becomes more important. Here is a list from The Kitchn but it seems to include almost any apple.
Preheat oven to 350 degrees. Prep a 12 muffin pan with liners.
Peel 2 medium apples and chop into 1/4 inch pieces (about the size of a peanut). Spread over paper towels and firmly pat with more paper towels to dry some.
Mix dry togeather. 2 cups of flour, 1/3 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mix well and then add apple and mix to coat the apple.
Combine wet ingredients. 3/4 cup apple cider, 2 eggs, and 2 tablespoons melted butter. Wisk to combine.
Add wet to dry and mix to combine.
Fill the muffin liners to about 3/4 full.
Bake until top is golden brown and a toothpick comes out clean. About 25 minutes.
Mix glaze of 2/3 cup powder sugar, a few drops of vanilla, and about 2 teaspoons of milk.
After muffins cool on a rack for about 10 minutes, coat with glaze.
November 1. 2016