Ingredients
Dry Ingredients
- 1 1/3 cup all-purpose flour or white whole wheat flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp Kosher salt
- ½ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 tsp apple cider vinegar
Other Ingredients
- 1 medium apple, peeled and diced into ½ inch pieces
- 1/4 cup vegetable oil (avocado, light olive, or canola oil) for coating muffin cups
- 1 cup powdered sugar
- 1-2 tablespoons milk, water, or apple juice for glaze
Instructions
- Preheat and oil muffin pan: Preheat your oven to 375°F (190°C) and thoroughly coat the inside of muffin cups with the vegetable oil, using all of it even if it pools at the bottom. This will help to create a non-stick surface and crisp edges.
- Prepare the apples: Peel the medium apple and dice it into ½ inch pieces to be folded into the batter later.
- Mix dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Use a whisk to mix thoroughly and break up any clumps for an even distribution of ingredients.
- Add wet ingredients: Create a well in the center of the dry mix and add the eggs, milk, and vanilla extract. Whisk everything together, gradually incorporating the flour mixture until the batter is smooth and free of lumps.
- Incorporate melted butter: Stir in the melted butter to add moisture and richness to the batter.
- Heat the muffin pan: Place the oiled muffin pan in the oven for 5 minutes to get it hot before adding the batter. This step helps ensure a better rise and a crisp bottom crust.
- Add apples and vinegar: Just before removing the hot pan, stir the diced apples and apple cider vinegar into the batter. Adding vinegar late allows the baking soda to react during baking, helping the fritters rise properly.
- Scoop batter into muffin cups: Immediately spoon the batter into the hot muffin tins, filling each about ½ inch below the rim.
- Bake: Place the tray in the oven without opening the door for the first 15 minutes. Bake for a total of 18-20 minutes or until a cake tester inserted in the center comes out clean and fritters are golden brown on the edges.
- Cool fritters: Let the fritters rest in the pan for 5 minutes after baking, then transfer them to a wire rack to cool completely.
- Prepare glaze: In a large measuring cup with a pour spout, mix 1 cup powdered sugar with 1-2 tablespoons of milk, water, or apple juice until you achieve a thick syrup consistency.
- Glaze and serve: Place the wire rack with fritters over parchment paper to catch drips. Pour the glaze over the warm fritters so it soaks in slightly. Serve immediately for the best taste and texture.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking flour blend.
- Make sure to add the vinegar right before baking to activate the baking soda effectively for proper rising.
- You can use other apples like Granny Smith or Honeycrisp depending on your preference for tartness or sweetness.
- If you prefer a thinner glaze, add more liquid little by little until you reach the desired consistency.
- These fritters are best served warm but can be stored in an airtight container for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 fritter
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
