One of my favorite activities this time of year is apple picking. It has been a fall tradition ever since I can remember, so I was very upset to find out that our local orchard isn’t doing it this year due to the cold temperatures this past spring. I have to say I am really bummed. Although I can’t go and pick my own apples, I have stocked up on my favorites from the farmers markets.
I have had this recipe bookmarked ever since I saw them on Pinterest last fall. A muffin and fritter in one? Sign me up! And don’t even get me started on that sugary glaze encasing the top of these babies!
Moist muffins packed with caramelized fresh apple chunks, a hefty dose of cinnamon and dipped in a delicious powdered sugar glaze. Super easy, super moist and ready in less than an hour. What more could you want? You don’t even need your mixer! 😀
Moist muffins packed with caramelized fresh apple chunks, a hefty dose of cinnamon and dipped in a delicious powdered sugar glaze.
Yield: 16 muffins
Cook Time: 16 minutes
For the Apples:
3 tablespoons unsalted butter
2 large granny smith apples, finely diced, peeled
1/3 cup granulated sugar
2 teaspoons cinnamon
2 tablespoons water
1/3 cup all-purpose flour
For the Muffins:
2 1/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon salt
1/4 cup applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs, room temperature
1 cup buttermilk, room temperature
For the Glaze:
2 tablespoons unsalted butter, melted
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon hot water
Preheat oven to 400 degrees F. Line 16 muffin cups with muffin liners.
In a skillet over medium heat, melt butter. Add apples, sugar, cinnamon, and water. Cook, stirring occasionally, until apples are tender, about 8-10 minutes. Remove from heat and allow to cool slightly. Stir in flour to coat apples; set aside.
In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt; set aside.
In a large bowl whisk together the applesauce, canola oil, vanilla extract and sugars until smooth. Whisk in eggs, one at a time, until combined. Add the flour mixture alternately with the buttermilk, starting and finishing with the flour mixture, and stirring gently just until the ingredients are just combined. Do not overmix! Fold in the apples until just combined.
Divide batter equally among prepared muffin cups, smoothing the tops. Bake until muffin tops are a pale golden and springy to the touch, 14 to 16 minutes. Transfer to a wire rack and let the muffins cool in the muffin tin for 5 minutes before removing them to the rack. Let cool slightly while you make the glaze.
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, holding the muffin upside down, dip the top into the glaze, allowing excess to drip off. Allow to harden, then dip a second time and let harden again before serving.
Source: adapted from Chasing Some Blue Sky
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