Apple Fritter Muffins

I would like to raise my glass to fall baking. Probably one of my favorite things is spending a chilly fall day in the kitchen. Pumpkin flavors are obviously a big part of this, but I think apples are as well. I thought a breakfast/dessert that incorporated apple was needed, and that’s exactly what I did!

Preheat oven to 400 degrees F.  Line a muffin pan with muffin liners and spray with non-stick.   I used a cupcake pan, but you can use whatever you like.  I had apples in the house that I used, but I will say I thin granny smith would be your best option here.  Cut up two apples into ¼ inch slices.

In a skillet add the apple ingredients except for the flour.  Cook over medium heat until the apples are tender.

In a medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl beat together applesauce, oil, and sugars until smooth.

Beat in the eggs, one at a time. Then add the vanilla and mix thoroughly.

Stir the flour into the butter mixture alternately with the buttermilk.  Make sure you begin and end with flour, making sure everything is well incorporated.

Fold in the apples.

Spoon batter into the lined cups.  Bake until muffin tops are pale golden brown, around 14 minutes.

 Cool the muffins in the pan for around five minutes, then transfer to a wire rack to cool.

To make the glaze, mix the melted butter, powdered sugar, vanilla and water together in a large bowl.  Whisk until smooth.

When muffins have cooled dip the top of the muffin into the glaze.  Allow the glaze to harden, and dip for a second time before serving.
I’m not sure whether these are breakfast muffins or dessert muffins.  Even people at work had trouble classifying them.  “These cupcakes, er muffins are delicious.”  Despite being a little hard to place, they are pretty awesome.  I really like the chunks of apple that you get when you bite in.  Plus, they are topped with a glaze, need I say more?

Apple Fritter Muffins

Apples:
2 large apples, preferably granny smith
3 tablespoons butter
1/3 cup granulated sugar
2 teaspoons cinnamon
2 tablespoons water
1/3 cup flour

Muffins:
2 large eggs
¼ cup apple sauce
¼ cup oil
1 cup granulated sugar
1/3 cup brown sugar
1 teaspoon vanilla
2 1/3 cup flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon salt
1 cup buttermilk
Glaze:
2 tablespoons melted butter
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon hot water

Preheat oven to 400 degrees F.
Line a muffin or cupcake tin with liners and spray with non-stick spray.
In a skillet add apple ingredients, except flour.
Cook over medium high heat until the apples are tender, around 10 minutes.
Stir in flour and set aside.
In a medium bowl whisk together flour, baking soda, baking powder, cinnamon and salt. 
In a large bowl beat together apple sauce, oil and sugars until smooth.
Beat in the eggs, one at a time.
Add vanilla and mix thoroughly.
Stir the flour mixture into the sugar mixture alternately with the buttermilk.
Make sure to begin and end with the flour mixture.
Fold in the apples and make sure everything is well combined.
Spoon batter into cups and bake for around 14 minutes, until the tops are golden brown.
Let cool in the pan for 5 minutes, then transfer to a wire cooling rack.
To make the glaze, mix all of the glaze ingredients together in a large bowl.
Whisk until smooth.
When the muffins have cooled dip the top into the glaze.
Let the glaze harden for a few minutes, and dip into glaze again before serving.