Description
Apple Fritter Muffins are a delightful and easy-to-make treat combining the warm spices and tender texture of classic apple fritters with the convenience of muffins. Featuring diced apples, cinnamon, nutmeg, and a hint of vanilla, these moist muffins are perfect for breakfast, snacks, or dessert. Optional chopped pecans or walnuts add a pleasant crunch, while a dusting of powdered sugar provides a sweet finishing touch.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
Wet Ingredients
- 1 cup buttermilk
- â…“ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 2 medium apples (Granny Smith or Honeycrisp recommended), peeled, cored, and diced into ½-inch pieces
- ½ cup chopped pecans or walnuts (optional)
Other
- Vegetable oil spray for muffin tins
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C). Prepare a 12-cup muffin tin by lining it with paper liners or generously greasing it with vegetable oil spray to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until the mixture is smooth and well combined.
- Combine sugars. In a small separate bowl, whisk together the granulated sugar and packed light brown sugar, ensuring they are evenly mixed.
- Whisk wet ingredients. In another large bowl, whisk together the buttermilk, vegetable oil, large egg, and vanilla extract until the mixture is homogeneous.
- Incorporate dry into wet ingredients. Gently fold the dry ingredient mixture into the wet ingredients just until combined. Be careful not to overmix to keep the muffins tender.
- Add apples and nuts. Carefully fold in the diced apples and, if using, the chopped pecans or walnuts to the batter ensuring even distribution.
- Fill muffin cups. Spoon the batter into each muffin cup, filling about ¾ full to allow room for rising during baking.
- Bake. Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when ready.
- Cool muffins. Remove the tin from the oven and let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely, preventing sogginess.
- Serve and garnish. Dust the cooled muffins with powdered sugar if desired. For an extra special treat, serve warm alongside vanilla ice cream or whipped cream.
Notes
- Use Granny Smith or Honeycrisp apples for the best flavor and texture in these muffins.
- Do not overmix the batter to avoid tough muffins; gentle folding is key.
- Chopped pecans or walnuts are optional but add a nice crunch and depth of flavor.
- You can substitute regular milk plus 1 tablespoon lemon juice or vinegar for buttermilk if unavailable.
- For a sweeter topping, consider adding a cinnamon sugar sprinkle on top before baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
