These apple fritter muffins use stale donuts soaked in coffee creamer, with chunks of fresh granny smith apples, to form a bread-pudding type muffin. These glorious muffins are full of apple fritter flavor and make great use of stale donuts!
If you do not have glazed donuts, you can use stale bread, but you may want increase the brown sugar to 3/4 cup.
Apple Fritter Muffins
Print RecipeIngredients
- 2 tablespoons butter, melted and cooled
- 2/3 cup coffee creamer or heavy cream, room temperature
- 1 egg, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 1/3 cup brown sugar, packed
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- pinch of nutmeg
- 6 cups of glazed donuts cut into bite-sized pieces
- 1 granny smith apple, cored, peeled and cut into small pieces
Instructions
Preheat oven to 325-degrees. Spray the cavities of a muffin or cupcake tin with baking spray and set aside.
In a large bowl whisk together the melted butter, cream, egg, vanilla extract, sugar, cinnamon, salt and nutmeg. When thoroughly combined, fold in the glazed donut pieces ensuring all the pieces get covered with the wet mixture. Fold in the apple pieces.
Scoop the mixture into the muffin cavities, filling just to the top. Option to sprinkle additional cinnamon on top. Bake in 325-degree oven for 45-50 minutes, or until golden brown on top and set and firm.
Remove from oven and allow muffins to cool and set completely in the muffin tin. To remove, run a small rubber scrapper under and around each muffin.
Notes
Store muffins in an airtight container in the refrigerator. To reheat and serve: bake muffins for 5-10 minutes in 350-degree oven and serve warm. Best if eaten within 2-3 days.
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