Love apple fritters, but want a healthy version that can be made ahead of time? If so, you are going to love these baked apple fritter muffins!
Apple fritters have a classic flavor and are a favorite for many, but the process of making the dough and frying the fritters can be time consuming, especially in the mornings. The solution to enjoying the same warm, cinnamon and apple flavors, without all the fuss, are these Baked Apple Fritter Muffins.
This ingredient list includes many items that are probably already pantry staples. The batter comes together quickly, and can be made, and refrigerated, the night before. Bake them for about 20 minutes the next morning. Not only will your house smell amazing, but you’ll have a warm, portable breakfast to take as you get out the door and on with your day!
Watch how easy these muffins are to make. Spoiler alert: they are super fun to watch rise!
1 apple peeled and chopped in small even sized pieces (any variety)
1/2 cup sugar
1/2 cup butter, softened at room temperature (not melted)
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour*
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees and line a muffin pan with 12 paper liners.
In a small bowl, combine brown sugar and cinnamon
In a large bowl, or the bowl of your stand mixer, beat sugar and butter until smooth and creamy.
Beat in eggs, one at a time, until incorporated.
Add vanilla extract.
Combine flour and bakng powder together in a bowl.
Stir into creamed butter mixture.
Add milk to batter until smooth.
Fill muffin cups with approximately one tablespoon of batter and distribute chopped apple evenly in all cups.
Top with additional batter, about another one tablespoon, covering the apple
Top each muffin with 1/2 teaspoon brown sugar mixture.
Using the back of a fork, gently swirl brown sugar and cinnamon mixture into muffin batter.
Bake in the preheated oven for about 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool.
You can use whole-wheat pastry flour (white whole-wheat) but not regular wheat flour. If you want to add whole-wheat flour to the recipe, you can use 1 cup all-purpose flour + 1/2 whole-wheat flour. Using 100% regular whole-wheat flour will yield dense muffins.
Need the perfect cookie to add to the lunch box? These apple pie cookies are perfectly sweet and delicious with the added apple crunch.
I love apple pie. The crunchy filling, a hint of vanilla, and all those warm spices make it a delicious dessert. However, apple pie slices are hard to sell at a bake sale. They are sticky, you need plates and forks—they just don’t work well.
I chose apples because they are available year-round. And, for this recipe, I wanted to create a cookie that would have some of the classic flavors, include fresh fruit, and be easy to make. Wanting to stay true to all of MOMables recipes, I also wanted a lunch box–worthy cookie. A cookie that would make kids happy.
Wouldn’t these make an awesome addition to the lunch box? Think of them as portable little apple pies—almost. Between this recipe and the never-ending stream of ideas in the MOMables Menus, your family will be eating a bigger variety of foods than ever!
Wondering How To Keep Apples From Browning in the Lunchbox? Look no further – here are three ways to keep sliced apples fresh!
Apples are a favorite school lunch addition for many children and moms love their year-round availability and budget friendly prices. But, one question we often get when we share school lunch menus is “How do you keep the apples from browning?”
Fortunately, there are several options for preserving fresh apples, keeping them as crisp and white as the moment you cut them. AND, these methods will let you cut and store sliced apples for the entire week, saving you time as you pack lunches for your children. Who doesn’t love that idea?
The main ingredient to preserving apples and keeping them from oxidizing is simple: citric acid. In its very basic, natural form it is found in lemons, limes, oranges, pineapple and other citrus fruits. It is also dehydrated and crystalized for a shelf-stable preservative and, in a variety of forms, is perfect for keeping sliced apples ready for lunch or an easy snack!
Here is just one method that I use to pack apples for the week and make fruit cups for school.
Three Ways To Keep Apples From Browning
1) Citrus Fruit Juice: lemon juice is our family’s favorite as we love the flavor combo of tart lemon and sweet apple. But, if your children don’t like lemons, any fresh citrus fruit juice will work. Pineapple juice is yummy on apples!
Simply squeeze the juice of one lemon (or other citrus, if desired) into a bowl of sliced apples. Toss lightly to coat and then store the apples in a sealed container within your refrigerator. With this method, apples stay ready for 4-5 days worth of use.
2) Fruit-Fresh: this powdered, natural preservative is made from citric acid and is most often used by home-cooks when canning fruits and vegetables. It can also be used on fresh produce to halt the oxidation process.
If using it on a few sliced apples, simply sprinkle it lightly on the fruit. To preserve up to two cups of sliced apples, mix two teaspoons of Fruit-Fresh with two tablespoons of water, and then toss the sliced fruit with the liquid. Store in an air-tight container in your refrigerator.
3) Eat Cleaner: an all-natural, tasteless and odorless produce and food cleaner that was created by a family dedicated to creating a safe product that would remove wax and residue from the items sold at our grocery stores. Because it has citric acid in it, it also keeps produce and fruit from browning! This is a 2 in 1 product: you can clean your produce from nasty pesticides, waxes and dirt (even organic!) and use it to keep the food fresh. Win win.
There are a variety of wipes and products in the Eat Cleaner family; follow the package guidelines for spraying and keeping your apples fresh.
Yeah, you say it all works but how about some proof?
In the interest of science (of course), our family tried out the three afore-mentioned methods for keeping apples fresh. After six hours of sitting on the kitchen tables, the treated apples were all brighter and whiter than the apples that had been left untreated. I now cut my apples on Sunday night, treat them and then I have easy “grab-n-go” apples for the duration of the week!
Regardless of which method works for your family and budget, you will find each to work perfectly at saving your apples from turning brown!