Fall is apple time! They are at their peak this time of the year and are on sale everywhere I look! I have bought tons of them and still have a big bowl full on my kitchen counter. While I love plain fresh apples, I also love using them to make yummy treats. I recently found this muffin recipe and knew I should give it a try.
While the original recipe was called “Apple Fritter” muffins, I decided to change it to the name that I think more accurately fits. The texture is really nothing like what I know of as an apple fritter. This is a really soft, cinnamon apple flavored muffin that is set off by the wonderful sugary glaze. While you can do a single dip in the glaze, why not get crazy and give them a double dip? Just let them cool for a bit between the first and second dips. It just makes them ever so good!
For the Apples:
- 2 large granny smith apples, 1/4 inch dice
- 3 tablespoons butter
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- 2 tablespoons water
- 1/3 cup flour
- 2 large eggs
- 1/4 cup applesauce
- 1/4 cup oil
- 1 cup white sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Glaze:
- 2 tablespoons butter melted
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- 1 tablespoon hot water
Preheat oven to 400 degrees F.
Line 14 muffin cups with muffin liners.
In a skillet add add apple ingredients except flour and cook over medium heat until apples are tender, about 10 minutes.
Stir in flour to coat apples (this prevents apples from sinking to bottom of muffins).
In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt
In a large bowl beat together applesauce, oil, and sugars till smooth.
Beat in eggs, one at a time.
Add vanilla and mix thoroughly.
Stir the flour into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined.
Gently stir in apples until just combined.
Spoon batter into cups, filling the cups, and smooth tops.
Divide batter equally among prepared muffin cups.
Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden.
Once hardened, dip a second time and allow to harden before serving.
Recipe Source: chasingsomebluesky.blogspot