Apple Fritter Muffins

I  really like apple fritters, however, I am not such a fan of fried things... Occasionally I suppose it is okay, and for certain things, but when I came across a recipe for apple fritters in muffin and baked form, I jumped all over it.  Twice.  In one week.  They totally reminded me of apple fritters, too!  My hungry puppies were so upset when they were gone, not to mention my husband, so I had to make them again.  

These muffins are flavorful and moist and studded with apples.  The muffin top is slightly crunchy at the edges with a wonderful glazed flavor (like...apple fritters, maybe???)  I thought that these muffins were even better the next day.  After several days they were still moist and delicious.  

Apple Fritter Muffins

Apples:

2 large granny smith apples, diced into 1/4 inch pieces

3 Tablespoons butter

1/3 cup granulated sugar

2 teaspoons cinnamon

2 Tablespoons water

1/3 cup flour

Muffins:

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

1/2 cup (1 stick) butter, melted

2 Tablespoons canola oil

1 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Glaze:

2 Tablespoons butter, melted

1 to 2 Tablespoons hot water

1 cup powdered sugar

1 teaspoon vanilla

Preheat the oven to 400F.  Line 15 muffin cups with paper liners.

In a skillet, combine the diced apples, butter, sugar, cinnamon, and water.  Cook over medium heat until the apples are tender, about 7 to 8 minutes.  Remove from heat and stir in the flour.

In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.  Set aside.  In a large bowl, combine the melted butter, oil, granulated sugar and brown sugar.  Whisk together until combined.  Whisk in the eggs, one at a time until completely incorporated, then add the vanilla.  Add the flour mixture and the buttermilk to the butter mixture and stir until no streaks of flour remain, being careful not to over beat.  Gently fold in the apples.

Spoon the batter into the prepared muffin cups (they should be filled almost to the top).  Place the muffins in the oven and bake for 15 to 17 minutes, or until a toothpick inserted in the center of one comes out clean.  Remove muffins from the oven and let sit in the pan for about 5 minutes.  Transfer to a wire rack and let sit for about 5 more minutes before glazing.

While the muffins are cooling, combine the melted butter and hot water.  Add the powdered sugar and vanilla, and whisk together until smooth. The glaze should easily drizzle off of a spoon.  Dip the muffin tops into the glaze, then return to the cooling rack while the glaze hardens.  Repeat with all of the muffins.  When the glaze has hardened, dip the muffins a second time.  Let the glaze harden before serving.  Makes 15 muffins.

Enjoy!  -Cardamommy