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Preheat the oven to 350°F.
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Grease the mini muffin tins.
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Chop apples into small chunks. Stir in brown sugar and cinnamon then set aside.
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In a large bowl, beat softened butter and sugar together till creamy.
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Add eggs and beat on low till combined.
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Add vanilla and stir.
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In another bowl, mix flour, baking powder and salt.
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Pour the dry ingredients into the wet ingredients and mix with a wooden spoon until just combined.
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Add apple mixture to the batter and stir.
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Spoon the batter into the prepared pans. Make sure you have apple chunks in every one.
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Bake for about 15 min.
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Meanwhile, prepare the sugar glaze by mixing the icing sugar and milk. You want a thin consistency.
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Next prepare the maple glaze – this one should be thicker. If it doesn’t pour like a ribbon from the spoon, add milk to thin slightly.
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Once the fritters are baked, remove them from the muffin tins and coat with the thin glaze. You want them to be fully coated but not saturated. I suggest setting them on a cooling rack with parchment paper or a tray underneath to allow the excess glaze to run drip off.
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Here comes the fun part. Turn on the broiler. Place the muffins on a baking tray lined with parchment paper and pop them into the oven.
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Once the sugar from the glaze starts to turn a golden brown, flip them so they get a caramel coloured crust on all sides.
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Once they’re all crusty and delicious, take them out and coat them in the maple glaze.
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Let cool on a wire rack and enjoy within a day or two.