Baked Apple Fritters for Cozy Weekend Mornings
Soft, fluffy baked apple fritters filled with tender cinnamon apples. This oven baked version keeps all the classic apple fritter flavor without frying, making it perfect for cozy weekend breakfasts and brunch at home.
Equipment
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
- Rubber Spatula
- Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
Fritter Batter
- 2 cups all-purpose flour spooned and leveled
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional but cozy
- 1/2 tsp fine salt
- 3/4 cup milk room temperature if possible
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 4 tbsp unsalted butter melted, then cooled 5 minutes
Cinnamon Apple Filling
- 2 cups apples peeled and diced small, about 2 medium apples
- 2 tbsp light brown sugar packed
- 1/2 tsp ground cinnamon
Optional Vanilla Glaze
- 1 cup powdered sugar sifted if lumpy
- 2 tbsp milk add 1 tsp more if needed
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper so the fritters do not stick and clean up is easy.
- In a large bowl, whisk the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined and no spice clumps remain.
- In a medium bowl, whisk the milk, eggs, vanilla, and melted butter until smooth. If the butter is very hot, let it cool a few minutes so it does not scramble the eggs.
- Pour the wet mixture into the dry mixture. Stir gently with a spatula just until the flour disappears. The batter will look thick and a bit lumpy, which is perfect. Overmixing makes the fritters dense.
- In a small bowl, toss the diced apples with brown sugar and cinnamon until coated. Dice the apples small so they soften evenly while baking.
- Fold the apple mixture into the batter with 6 to 8 gentle turns until the apples are evenly distributed.
- Scoop the batter into 10 to 12 mounds on the prepared baking sheet. Leave space between each one. If you want a more classic fritter shape, make slightly uneven mounds rather than perfectly smooth scoops.
- Bake for 22 to 25 minutes, or until the tops are lightly golden and the centers feel set when gently pressed. If your fritters are large, add 2 to 3 minutes.
- Cool the fritters on the baking sheet for 5 minutes, then transfer to a rack if you have one. This helps the bottoms stay tender instead of soggy.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm fritters for a thin glaze, or wait until completely cool for a thicker finish.
Notes
Apple choice: Use firm apples like Honeycrisp or Granny Smith so the pieces stay tender but not mushy.
Do not overmix: Stir only until the flour disappears. Overmixing develops gluten and makes the fritters tough.
How to know they are done: Look for light golden tops and a set center. If you have a thermometer, the center will read about 200°F (93°C) when fully baked.
Glaze tips: For a thinner drizzle, use 2 tbsp milk. For a thicker glaze, start with 1 1/2 tbsp and add tiny splashes until it moves slowly off the whisk.
Storage: Store airtight at room temperature up to 2 days or refrigerate up to 4 days. Reheat in the microwave 10 to 15 seconds or in a 325°F (163°C) oven for 6 to 8 minutes.
Freezing: Freeze unglazed fritters on a tray, then move to a freezer bag for up to 2 months. Thaw at room temperature and warm in the oven, then glaze if desired.