Glazed Apple Fritter Muffins
Almost a cupcake, but not quite. So tender, filled with sugary apples and cinnamon, light and delicious and a tricked out muffin if I ever saw one.
Glazed Apple Fritter Muffin
This recipe started with apple picking, and a month of integrated apple recipes, and the amazing Apple Fritter Cake which I made more than once. Then there is the bake sale next weekend, and I got to thinking…muffins. Sure enough, I found this recipe by Kim Lange on Pinterest and tweaked it a bit. I am using my same old Cream Cheese Frosting because it works and I always seem to have extra on hand. 
I love this recipe, because it mixed up quickly, produced beautiful, light muffins with the middle apple cinnamon goodness, and then an additional topper of apples and cinnamon and glaze. I also love that I didn’t need to haul out my apple corer, I just hand peeled the apples old school.
I used two Macoun Apples and one Granny Smith apple for this recipe. Granny Smith will always be my go to apple for everything.
Apple Fritter Muffin Batter
I love tart, crisp, crunchy. Macoun is a Cliff (my dad) apple, so of course we pick those. I am also a fan of the Macoun just in general, but Granny Smith holds my heart.
Three apples almost made too much apple per muffin. But, who ever said there was too much anything when it came to borderline dessert breakfast foods?
When it comes to muffins, it’s kind of a fluff breakfast food. It has to be worth the caloric intake.
These don’t disappoint. If I were to mix it up a bit, I might split the milk into milk/apple cider blend, but that would tinker with the lightness of the batter.
Ready for the oven!
The batter is cake like, the muffin is just enough to get a taste of fall without committing to a fork and a slice and extra frosting on the plate that you lick off… I mean, drag your finger through.
The glaze. Do we need it?
No.
The muffins are spectacular with out it. Life is just as good with out it.
Glazed Apple Fritter Muffins
However, If you have a container of Cream Cheese Frosting in your refrigerator…You put the frosting on the muffins. You Glaze the heck out of those muffins.
And so I did.
A little drizzle on the muffins right out of the oven and you are done.
I did freeze a batch of these un-frosted for the bake sale, and they freeze beautifully. If I were to get whimsical, you could even break these up after a few days and make apple fritter bread pudding with these. Oh my. Yes you could.
OK, enough about these muffins. Make them. You will not be disappointed.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe!
PrintGlazed Apple Fritter Muffins
Apples and cinnamon tucked into a light cakey muffin. Almost a cupcake, but not quite! Recipe adapted from Kim Lange’s Country Apple Fritter Muffins
Ingredients
- 1/2 Cup Softened Unsalted Butter
- 2/3 Cup White Granulated Sugar
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 1 1/2 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Cup Whole Milk
- 3 Apples, peeled and chopped into bite sized pieces
Cream Cheese Frosting/Glaze
- 4 Ounces of Softened Cream Cheese
- 2 Tablespoons/ 1/4 A Stick of Butter
- 1 Cups Confectioner’s Sugar
- 1/8 Cup Heavy Cream or Half-and-Half
Instructions
- Prepare Cupcake/Muffin Tray with liners or spray with baking spray.
- Peel and cut apples into bite sized pieces.
- Mix Brown Sugar and Cinnamon into a separate bowl and set aside.
- Cream butter and sugar in the mixer until light and fluffy.
- Beat in eggs, one at a time.
- Add vanilla extract.
- Add flour, baking powder until blended. Batter will be thick.
- Add milk until batter is incorporated.
- Layer in each muffin tin a spoonful of batter each, about 1/3 full.
- Add approximately 1 Tablespoon of chopped apples. Pat into batter.
- Sprinkle a layer brown sugar/cinnamon mixture.
- Repeat with remaining batter, apples, ending with brown sugar/cinnamon mixture.
- Bake at 350* for 25 minutes (maybe more- these are very full muffin cups).