A tender delicious Baked Apple Fritter recipe that is easy to make at home. The fresh apple fritters with sweet glaze are perfect for breakfast, brunch or dessert!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 12
Calories 201kcal
Author Robin Gagnon
Equipment
muffin pan standard size (½ cup wells)
wire cooling rack
baking sheet and parchment Optional, for catching drips while applying sweet glaze
Ingredients
1 ⅓cupflourall-purpose flour or white whole wheat is fine
1 ½teaspoonbaking powder
¾teaspoonbaking soda
½teaspoonKosher salt
½cupgranulated sugar
½teaspoonground cinnamon
¼teaspoonground nutmeg
2large eggs
1teaspoonvanilla extract
⅔cupwhole milk
¼cupunsalted buttermelted
2teaspoonapple cider vinegar
1medium applepeeled and diced (for tart apples, Granny Smith apples are a good choice, for a sweeter variety, I recommend Honeycrisp apples, but any good baking apple will be OK)
¼cupvegetable oil for baking panany flavorless high heat oil such as, avocado, light olive or canola oil
1cuppowdered sugar
Instructions
Preheat oven to 375 degrees F (190C.). Coat the inside of muffin cups with oil, use all the oil and if some pools at bottom, leave it there.
Peel and dice the apple into ½ inch pieces.
In a large mixing bowl, combine all the dry ingredients except for the powdered sugar (flour, granulated sugar, baking powder, baking soda, salt, spices). Swirl around a whisk to distribute and break up any clumps.
Make a well in the center of the flour mixture. Add the eggs, milk, and vanilla. Whisk together, incorporating the flour slowly until smooth.
Stir in the melted butter.
Place the prepared muffin pan in the oven to heat up for 5 minutes so that it is hot when you put the apple fritter batter in.
Just before the pan is ready, add the diced apples and the vinegar to the batter and stir to evenly distribute. Waiting until the last minute to add vinegar is essential so the reaction between it and the baking soda will occur during baking, not before.
Scoop apple fritter batter into the hot muffin tins, filling to about ½ inch below the rim.
Place in the oven immediately. Bake for 18-20 minutes until a cake tester inserted comes out clean and edges are golden brown. Do not open the oven for the first 15 minutes of the bake.
Allow the apple fritters to sit in the pan for 5 minutes before placing on a wire rack to cool.
In a large measuring cup with pour spout, mix together the powdered sugar with 1-2 tablespoons milk, water or apple juice until a thick syrup forms.
Place the cooling rack with muffins over a parchment paper lined baking sheet and pour the powdered sugar glaze over the fritters while they are still hot. Serve warm, but allow to cool for at least 10-15 minutes first.
Notes
Nutrition calculation based on a rough estimate of ¾ of oil absorbing into fritters and ⅔ of the glaze adhering. As always this information is just an estimate.