Apple Fritter Bites
Apple Fritter Bites bake into tender mini cinnamon apple cakes with fresh diced apples and a smooth cider glaze. They are a cozy make-ahead dessert for snack plates, brunch trays, and fall gatherings.
Equipment
- Mini muffin pan
- Mixing bowls
- Whisk
- Wire cooling rack
Ingredients
- nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1 1/2 cups Honeycrisp or Gala apples finely diced, about 2 medium apples
- 2 cups powdered sugar
- 1/3 cup plus 2 tbsp apple cider or apple juice
Instructions
- Preheat the oven to 375°F and coat a mini muffin pan well with nonstick cooking spray.
- Whisk the flour, baking powder, kosher salt, and cinnamon together in a medium bowl.
- In a separate bowl, whisk the melted butter, granulated sugar, egg, vanilla, and applesauce until smooth.
- Stir the dry ingredients into the wet mixture just until combined, then gently fold in the diced apples.
- Divide the batter among the prepared muffin cups and bake for 12 to 15 minutes, until set and lightly golden.
- Whisk powdered sugar with apple cider or juice until smooth, then drizzle over the warm bites and let set.
Notes
Storage: Keep cooled Apple Fritter Bites in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 to 5 days.
Freezing: Freeze the bites unglazed for up to 2 months, then thaw and glaze before serving for the best texture.
Reheating: Warm unglazed bites at 300°F for 5 to 7 minutes or microwave one serving briefly until just warm.
Best Tips: Dice the apples finely, avoid overmixing the batter, and grease the pan well so the bites release cleanly.
Variations: Add chopped pecans, a pinch of nutmeg, or a little brown sugar for a deeper fall flavor.
Glaze Tips: Add the cider slowly until the glaze drizzles smoothly, then let it set before stacking or packing.