Apple Fritter Muffins

These Apple Fritter Muffins are topped with a sweet glaze.

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 12 muffins

Calories 169kcal



  • 1 1/2 cups cake flour
  • 1/2 cup whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened vanilla almond or soy milk
  • 3 tablespoons vegetable or canola oil
  • 6 ounces plain, fat-free yogurt
  • 1 large egg
  • 1 cup finely diced, peeled Granny Smith apple


  • 1/4 cup powdered sugar
  • 1 1/2 teaspoons unsweetened vanilla almond or soy milk


  • Preheat oven to 350 degrees F.  Line a 12-cup muffin pan with paper liners. Spray them lightly with cooking spray.
  • In a medium bowl, whisk together the flours, brown sugar, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients.
  • Stir together vanilla milk, oil, yogurt and egg in a small bowl. Add it to the dry ingredients and stir just until moist. Gently fold in the apple chunks. Spoon about 2 tablespoons batter into each muffin cup.
  • Bake for 18 minutes, or until the muffins spring back when touched lightly in the center. Remove the muffins from the pan immediately and place them on a wire rack.
  • Combine the glaze ingredients, stirring with a whisk until smooth. Drizzle 1/2 teaspoon glaze over each muffin. Serve warm.


  • *WEIGHT WATCHERS POINTS PER MUFFIN:  Freestyle SmartPoints: 6, Points Plus Program: 5, Old Points Program: 4
  • Why use cake flour? It produces a lighter, fluffier muffin with a tender crumb. All-purpose flour won’t produce the same results.
  • *It’s okay to substitute regular milk for the almond milk.


Serving: 1muffin | Calories: 169kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 76mg | Potassium: 200mg | Fiber: 1g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 0.6mg | Calcium: 92mg | Iron: 0.5mg