Apple Fritter Muffins

Okay, so my mom found this recipe on Pintrest (We're addicted to that site!!) and she said that she wanted me to make them. So, I did. The original recipe is here and if it's yours and you want me to remove this, just let me know and I will.

Anyways, we didn't have Granny Smith apples, we had Golden. So I used that and lowered the amount of sugar put in. Well, here is the recipe with my modifications (If using any apple other than Granny Smith, you should lower the amount of sugar from the original recipe, or, it will be really sweet.)

For the apples:

2 Large Golden Apples, diced
3 TBSP butter
1/4 cup granulated sugar
2 TSP cinnamon
2 TBSP water
1/3 cup flour

• I sliced and cored the apples then cut the skin off before I diced them. This is very time consuming so make sure you plan ahead for this part. 

• Next, add all the apple ingredients into a skillet, except the flour. Cook over medium heat until the apples are tender, I tested with a knife, like potatoes. This takes roughly ten minutes to cook. 

• Add the flour and stir it in, once stirred leave on for about a minute, let the taste of the apple kind of cook off. Then remove from the heat completely. 

For the muffins:
2 Large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
2 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

• Preheat oven to 400 degrees F

• Line 18 muffin cups with any liner

• In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

• In an electric mixer (You can do this in a large bowl by hand if need be) beat together the applesauce, oil, granulated sugar, and brown sugar until it is smooth. Beat in the eggs one at a time then add the vanilla and mix thoroughly.

• Next mix in the the flour mixture and the buttermilk. (The site says to alternate, but you don't have to) Once combined completely, gently STIR in the apples (Do not mix in!!)

• Spoon the batter into the cups (if you have a round ice cream scoop, that will work well, more evenly) 

• Bake until the muffins are pale golden on top, roughly 15-17 minutes, rotate half way through. (A tooth pick doesn't really work in the situation because of the apples)
 

• Cool for a couple minutes until you can pick them up and then place them on a wire rack and let cool four about 10 minutes.

For the Glaze:
2 TBSP melted butter
1 cup confectioners sugar
1 TSP Vanilla
1 TBSP hot water

• Mix together all ingredients in a medium bowl and whisk until smooth.

Once the muffins have cooled their time, and the glaze has been made, dip in and serve. What I did was I let them cool a bit and then dipped them in once (That's all I could do with the amount of glaze I had) and set them on a plate (Warning: The glaze will drip down the cupcake liner, that's why it needs to be on a plate after glazing, of course, unless you want glaze all over the counter). I didn't wait long for them to cool because I like a warm muffin.

Again, this is NOT my recipe, I found it, made it, and had to share with my modifications! These muffins were so yummy! Here is what mine looked like :

(I have no idea why some of the stuff is in a different color but just ignore it, the information is still there!)