As we bid adieu to summer and all its lush produce, we welcome in the fall harvest and the deliciousness yet to come; most importantly apples!
Here's a delicious way to use your overabundance of apples—Apple Fritter Muffins. I use Granny Smith, but any type of apple will probably work.
I make these sweet, moist muffins as a breakfast snack when I have family or friends staying at my house. They would also make a lovely gift for your neighbors!
Apple Fritter Muffins
Recipe courtesy of Chasing Some Blue Sky
(I don't use the glaze, a little too sweet.)
For the apples:
2 large apples, 1/4 inch dice
3 tbsp. butter
1/3 cup granulated sugar
2 tsp. cinnamon
2 tbsp. water
1/3 cup flour
For the muffins:
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp. vanilla extract
2 1/3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. salt
1 cup buttermilk
- Preheat oven to 400 degrees F.
- Line 14 muffin cups with foil 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 until smooth. Beat in eggs, one at a time. Add vanilla and mix thoroughly.
- Stir the flour into the wet mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. Then, gently stir in apples until just combined.
- Spoon the 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.
What is your favorite apple recipe? Tell us in the comments!