My sisters and I spent the weekend demonstrating some of our favorite recipes at The Pinners Conference.
We also demonstrated many of the recipes from our holiday book, 12 Days of Christmas with Six Sisters’ Stuff.
This book has continued to be a #1 Best Seller on Amazon and we are thrilled. Thank you so much for your continued support. We couldn’t do this without you
After a long weekend, we are ready to relax and take it easy today. Sundays just wouldn’t be complete without a big breakfast.
These muffins were a big hit with my family. I know your family will love them too.
can i make these ahead of time?
You could most definitely make these ahead of time. However, we do recommend freezing or storing them, without adding the frosting, until right before serving.
The frosting will thaw a little differently than the muffin, and it will mess with the texture a little bit.
We recommend, if making them ahead of time, to freeze or refrigerate them, then take them out the freezer a day in advance, to let them thaw, then frost right before serving.
You could even heat them up in the oven or microwave for a bit, before adding the frosting, to allow it to turn into a glaze.
what is the best way to store these?
The best way to store these muffins, especially when making them ahead of time, is to freeze them in an airtight container.
However, if you have leftovers from serving them, they will be fine in an airtight container, or a zip lock bag, on your counter, or in your fridge for a few days.
I wouldn’t leave them out for more than 4 days. If you plan on saving them for a later date, we recommend placing them in an airtight container, and putting them in the fridge.
what do I serve with these muffins?
If you are looking for side dishes to serve with this recipe, we have a few ideas for you, that you are going to love.
I love making this recipe and serving it with fresh fruit. If you are looking for a fresh fruit salad, try our Greek Yogurt Fruit Salad.
We also love serving this with a fresh drink. When we make this for Christmas breakfast, we love serving it with our Warm Instant Pot Apple Cider.
watch how to make another one of our breakfast favorites, here:
Did you know we have a Youtube Channel? We created it, specifically with you in mind. We are all about making our recipes easy for you, so we decided to show you how to make each one.
Each recipe is tried and true, so you know your family is going to love it, even the pickiest eaters.
We take you through each recipe, step by step, and show you what to do at each part.
German Pancakes are a breakfast favorite at our house, but they just got that much better when we learned how to make them in an instant pot.
Watch how to make them, here:
looking for more breakfast ideas? Here are a few of our favorite:
Baked Apple Fritter Muffins Recipe
- 2 large granny smith apples finely diced
- 3 Tablespoons butter
- ⅓ cup sugar
- 2 teaspoons cinnamon
- 2 Tablespoons water
- 2⅔ cups flour divided
- 2 eggs
- ½ cup applesauce
- ⅔ cup sugar
- ⅔ cup brown sugar
- 1 teaspoon vanilla
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup milk
- 1-2 cups powdered sugar
- 2-3 Tablespoons milk
- ½ teaspoon vanilla
- Preheat oven to 400 degrees. If making regular sized muffins, line 18 muffin cups with liners. If making mini muffins, line 48 muffins cups with liners (or spray with nonstick cooking spray).
- In a large skillet over medium heat, add the apples, butter, sugar, cinnamon, and water and cook until tender (this will take 7-10 minutes). Add 1/3 cup flour and mix until all the apples are coated.
- In another bowl, mix together your dry ingredients (remaining flour, baking powder, baking soda, cinnamon and salt).
- In a separate bowl, mix the applesauce, sugar and brown sugar until smooth and creamy. Add in eggs, mixing after each egg is added, and then stir in vanilla.
- Carefully stir the dry ingredients into the wet mixture, alternating pouring in the milk, until they are both completely added. Slowly fold in the apples.
- Fill each muffin cup about 2/3 full and bake (regular muffins - 15-17 minutes; mini muffins - 10-12 minutes). Let muffins cool in their tin for 5 minutes, then remove onto wire rack and let cool.
- While muffins cool, mix together glaze ingredients in a bowl. Dip each muffin top into the glaze and let glaze run down the sides of the muffin.
Recipe slightly adapted from Just A Pinch
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