Baked Apple Fritters

Yields: 12 fritters
Prep Time: 20 minutes
Cook Time: 14-16 minutes
Total Time: 40 minutes (including cooling)
Recipe Intensity: Easy

Nutrition Information (Per Fritter, without optional glaze):

• Calories: 148 kcal

• Carbohydrates: 26g

• Protein: 3g

• Fat: 4g

• Saturated Fat: 2g

• Cholesterol: 23mg

• Sodium: 118mg

• Fiber: 1g

• Sugar: 13g

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

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Ingredients

For the Fritters:

• 2 cups (250g) all-purpose flour

• 1/3 cup (67g) granulated sugar

• 1/4 cup (50g) light brown sugar, packed

• 2 tsp baking powder

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp salt

• 1 large egg, at room temperature

• 1 cup (240ml) whole milk or buttermilk

• 2 tsp pure vanilla extract

• 1/4 cup (57g / 1/2 stick) unsalted butter, melted and slightly cooled

• 1 1/2 cups peeled and finely chopped apple (about 2 medium apples; Granny Smith, Honeycrisp, or Gala work well)

For the Cinnamon-Sugar Coating:

• 1/4 cup (57g / 1/2 stick) unsalted butter, melted

• 1/2 cup (100g) granulated sugar

• 1 tsp ground cinnamon

For the Optional Vanilla Glaze:

• 1 cup (120g) confectioners’ sugar

• 2-3 tbsp milk or heavy cream

• 1/2 tsp pure vanilla extract

• Pinch of salt

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Instructions

Step 1: Prepare and Preheat

Preheat your oven to 425°F (220°C). This high heat is key to creating a beautiful, slightly crisp exterior. Generously grease a standard 12-cup muffin tin with non-stick spray or butter. Set aside.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt. Whisking well ensures the leavening agents and spices are evenly distributed for a uniform rise and flavor.

Step 3: Mix the Wet Ingredients

In a separate medium bowl, whisk the egg until pale and frothy. Add the milk (or buttermilk) and vanilla extract, and whisk to combine. Slowly stream in the 1/4 cup of melted butter while whisking continuously.

Step 4: Create the Batter

Pour the wet ingredient mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together. Do not overmix! It’s perfectly fine—and actually preferable—for the batter to be lumpy. Overmixing will lead to tough, dense fritters.

Step 5: Fold in the Apples

Gently fold the finely chopped apples into the batter until they are just incorporated.

Step 6: Portion and Bake

Divide the batter evenly among the 12 prepared muffin cups. They should be about 3/4 full. Bake for 14-16 minutes, or until the fritters are golden brown on top and a toothpick inserted into the center comes out clean.

Step 7: Cool Slightly

Remove the pan from the oven and let the fritters cool in the pan for exactly 5 minutes. This allows them to set. Then, carefully run a knife around the edges of each fritter and transfer them to a wire rack placed over a baking sheet (this is crucial for the next step).

Step 8: Coat in Cinnamon-Sugar

While the fritters are cooling, prepare the coating. In a small, shallow bowl, mix the 1/2 cup of sugar with 1 teaspoon of cinnamon. Place the 1/4 cup of melted butter in another small bowl.
Working one at a time, briefly dip the entire warm fritter into the melted butter, allowing any excess to drip off. Then, immediately roll it in the cinnamon-sugar mixture until fully coated. Return the coated fritter to the wire rack. Repeat with all fritters.

Step 9: (Optional) Drizzle with Glaze

If using the vanilla glaze, whisk the confectioners’ sugar, 2 tablespoons of milk, vanilla, and salt together in a small bowl. Add the remaining tablespoon of milk if needed to reach a drizzle-able consistency. Using a spoon or a fork, drizzle the glaze over the cinnamon-sugar-coated fritters.

Step 10: Serve and Enjoy!

Serve your Baked Apple Fritters warm. They are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.

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Chef’s Notes & Tips for Success

• Apple Selection: Using a firmer, tart apple like Granny Smith provides a lovely contrast to the sweet batter, but sweeter apples like Honeycrisp or Gala are also delicious.

• Don’t Overmix: This is the golden rule of muffin-style batters. A few streaks of flour are okay. A lumpy batter makes for a tender fritter.

• Why Buttermilk? Buttermilk adds a subtle tang and tenderizes the gluten in the flour, resulting in an even more delicate crumb. If you don’t have it, whole milk works perfectly.

• High Oven Temp: The initial blast of high heat is what gives these baked fritters a lift and a texture that mimics the craggy top of a fried fritter. Don’t be tempted to lower it.

• Make it Your Own: Feel free to add 1/3 cup of chopped walnuts or pecans to the batter for a delightful crunch.