Baked Apple Fritters with Cinnamon Sugar Glaze
Apple Fritters
Crispy golden apple fritters baked to perfection and glazed with warm cinnamon sugar. A delightful treat that's lighter than fried versions.
Nutrition (per serving)
Baked apple fritters are one of those wonderful treats that bridge the gap between breakfast, snack, and dessert. Unlike their deep-fried cousins, these are baked to golden perfection, making them a bit lighter while still delivering that irresistible crispy exterior and tender, apple-studded interior. The cinnamon sugar coating adds warmth and sweetness that celebrates the apples without overpowering their natural flavor.
What I love most about this recipe is how approachable it is. You don't need any fancy equipment or technique—just a mixing bowl, a muffin tin, and a bit of patience while they bake. The result is a batch of beautiful, bakery-worthy fritters that will have your kitchen smelling absolutely amazing and everyone asking for the recipe.
Ingredients
- All-purpose flour:1.5 cups
- Granulated sugar:1/4 cup
- Baking powder:2 tsp
- Ground cinnamon:1 tsp
- Sea salt:1/4 tsp
- Nutmeg:1/4 tsp
- Eggs:2 large
- Whole milk:1/2 cup
- Vanilla extract:1 tsp
- Granny Smith apples:2 medium
- Butter, melted:3 tbsp
- Cinnamon sugar coating:3 tbsp
- Granulated sugar for coating:3 tbsp
Instructions
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Preheat your oven to 350°F and grease a 12-cup muffin tin with butter or cooking spray.
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In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and nutmeg until well combined.
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In another bowl, beat the eggs, then stir in milk and vanilla extract. Mix until smooth.
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Gently fold the wet ingredients into the dry ingredients until just combined—don't overmix. The batter should be slightly lumpy.
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Peel and finely dice the apples, removing the seeds and core. Fold them into the batter along with the melted butter.
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Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
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Bake for 18-22 minutes, until the fritters are golden brown and a toothpick inserted in the center comes out clean.
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While still warm, remove the fritters from the tin and immediately roll them in the cinnamon sugar mixture until well coated.
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Allow to cool for 5 minutes on a wire rack before serving warm.
Tips & Notes
- Don't peel the apples if you prefer—the skin adds beautiful flecks and extra fiber to your fritters.
- Make the cinnamon sugar mixture (3 tbsp sugar mixed with 1 tbsp ground cinnamon) ahead of time for easy coating.
- These fritters are best enjoyed within a few hours of baking, but they'll keep in an airtight container for up to 2 days.
- For extra indulgence, drizzle with a simple glaze made from powdered sugar, milk, and vanilla extract.
- You can prepare the batter ahead and refrigerate it for up to 4 hours before baking.
