Cinnamon Glazed Apple Fritter

Cinnamon glazed apple fritter bites have become my go-to treat for cozy fall gatherings or whenever I crave something sweet and packed with apple flavor. These poppable bites are soft in the center and perfectly crusted outside with a shower of spiced cider glaze. They capture everything nostalgic about visiting an apple orchard and will have your kitchen smelling like cinnamon heaven.

The first time I made these was on a rainy Monday when we needed cheering up and now I bake them for my kids and watch every last one disappear before they have even cooled.

Ingredients

• All-purpose flour: Gives the structure and softness you want in a fritter. Bite into these and you taste just enough chew. Select unbleached flour for best texture.
• Baking powder: Creates a fluffy lift so your bites are airy not dense.
• Kosher salt: Brightens all the sweet apple spice notes. Use a flaky, clean-tasting salt for balance.
• Ground cinnamon: Provides deep autumnal warmth. Always use fresh cinnamon for maximum flavor.
• Unsalted butter: Delivers richness without making the bites greasy. Choose a high-quality butter for best results.
• Granulated sugar: Sweetens and rounds out the batter. Look for a fine white sugar to help everything blend smoothly.
• Large egg: Binds everything and gives a tender crumb. Fresh eggs from happy hens work best.
• Vanilla extract: Adds a whiff of bakery-level aroma. Pure vanilla is worth the splurge here.
• Unsweetened applesauce: Moistens and flavors each bite. Make sure to buy plain, no-sugar-added applesauce.
• Honeycrisp or Gala apples: Stay crisp and juicy as they bake. Dice them finely for even distribution and pick the brightest red fruit you can find.
• Powdered sugar: Gives the glaze its silky finish. Sift first for a flawless coating.
• Apple cider or juice: Brings orchard-fresh zing to the glaze. Try to use real apple cider for robust apple flavor.

Instructions

Preheat and Prep:

Set your oven to three hundred fifty degrees Fahrenheit and spray a mini muffin tin generously with nonstick cooking spray. This ensures the bites will release perfectly after baking.

Mix the Dry Ingredients:

In a medium bowl whisk together all purpose flour baking powder kosher salt and ground cinnamon. Whisking helps distribute everything evenly so no clumps.

Combine the Wet Ingredients:

In another bowl whisk the melted unsalted butter with granulated sugar until completely combined. Add your large egg vanilla extract and unsweetened applesauce. Whisk until the mixture looks creamy and smooth.

Bring the Batter Together:

Gently add the dry mixture into the wet mixture. Stir with a spatula just until you no longer see any streaks of flour. Do not overmix as this keeps your fritter bites tender.

Fold in the Apples:

Add the finely diced apples to the batter and use a spatula to fold them in until they are evenly spread throughout the mixture.

Fill the Muffin Tin:

Using a spoon fill each opening of your mini muffin tin about three quarters full. This ensures enough space for rising without overflowing.

Bake the Bites:

Slide the tin into the oven and bake for twelve to fifteen minutes. Check for doneness by inserting a toothpick into the center of a bite. It should come out clean with no wet batter.

Make the Apple Cider Glaze:

While the fritter bites are cooling whisk powdered sugar and apple cider together in a bowl. The glaze should be smooth thick but still dippable.

Glaze the Fritter Bites:

While the bites are still warm dip the tops into the glaze. Let the excess drip off and place the bites on a cooling rack for the glaze to set up perfectly.

Enjoy:

Let them cool slightly before eating so the glaze fully sets. They are irresistible warm and even better the next morning.

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I absolutely love using Honeycrisp apples for these bites because they hold their juicy snap even after baking. My youngest always sneaks an extra one from the cooling rack and we laugh every time about how fast they disappear.

Storage Tips

Let the bites cool completely before storing. Place them in an airtight container with a layer of parchment between each for up to three days at room temperature. If you have extras refrigerate them and pop in the microwave for a few seconds to revive the glaze. You can freeze unglazed bites for up to two months and glaze after reheating for best texture.

Ingredient Substitutions

If you are out of applesauce use mashed ripe banana or even plain yogurt in equal measure. Swap Honeycrisp or Gala apples for Fuji or Pink Lady for a different flavor profile. No apple cider on hand? Go with pure apple juice for the glaze. It still brings a fresh pop of fruity sweetness.

Serving Suggestions

Stack these up on a cake stand and put out a big pot of chai or coffee for a simple brunch treat. They work beautifully as birthday party snacks too. Pair with vanilla ice cream for a dessert that tastes like warm autumn. Don’t forget to dust with extra cinnamon just before serving for a bakery finish.

A Little History

Apple fritters have been a bakery and farm-stand classic for over a century. In old New England they were fried in lard and dusted with powdered sugar. Today baking them in mini muffin tins recreates all the flavor and joy of the originals without the mess. The smell of cinnamon and apple as they bake is utterly timeless.

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If you get in the habit of making these you will never buy another bakery fritter again. They are easier than they look and everyone always asks for the recipe.

Frequently Asked Questions

→ What apples work best for these fritter bites?

Honeycrisp or Gala apples are ideal as they offer sweetness and hold their shape well when baked.

→ Can I use a regular muffin tin?

Yes, but baking times may need to be adjusted. Mini tins keep the bites tender and easy to enjoy.

→ How should I store these fritter bites?

Keep them in an airtight container at room temperature for up to two days for best freshness.

→ Can I make the glaze ahead of time?

Prepare the glaze just before dipping the bites for the best texture and shine.

→ What is the key to the perfect glaze finish?

Dipping the bites while still warm helps the glaze set with a smooth, glossy finish.