Mini Apple Fritter Waffle Donuts

Meta Description: Crispy on the outside, soft and apple-filled inside, these Mini Apple Fritter Waffle Donuts combine the best parts of two beloved treats! Made in a mini waffle iron and tossed in cinnamon sugar, they’re the ultimate quick, homemade, bite-sized breakfast or snack.

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The Hybrid Treat You Didn’t Know You Needed

Imagine the warm, spiced apple chunks and cakey texture of an apple fritter, meeting the iconic crisp, golden grids of a waffle—all in a delightful, pop-in-your-mouth mini form. That’s the magic of these Mini Apple Fritter Waffle Donuts. This recipe bypasses deep frying and yeast-rising, using a simple batter and a mini waffle maker (like a Dash griddle) to create a shockingly authentic, much simpler treat. They’re irresistibly fun to make, fill your kitchen with the scent of autumn, and are perfect for a weekend brunch centerpiece or an after-school snack that will have everyone cheering.

Ingredients

For the Apple Filling:

• 1 ½ cups (about 1 large or 2 small) finely diced Granny Smith apple (peeled first)

• 1 tablespoon unsalted butter

• 2 tablespoons light brown sugar

• ½ teaspoon ground cinnamon

• Pinch of salt

For the Waffle Donut Batter:

• 1 cup (125g) all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ⅓ cup (65g) granulated sugar

• 1 large egg, at room temperature

• ⅓ cup (80ml) milk (whole or buttermilk preferred)

• ¼ cup (60ml) sour cream or plain full-fat yogurt

• 3 tablespoons (42g) unsalted butter, melted and cooled

• 1 teaspoon pure vanilla extract

For the Cinnamon Sugar Coating:

• ½ cup (100g) granulated sugar

• 1 tablespoon ground cinnamon

• 4 tablespoons (56g) unsalted butter, melted (for brushing)

Equipment Needed

• Mini waffle maker (Dash or similar)

• Two small mixing bowls

• One medium mixing bowl

• Whisk and spatula

• Small saucepan

• Pastry brush

• Shallow bowl or plate for coating

• Cooling rack

Step-by-Step Instructions

Step 1: Cook the Spiced Apple Filling

In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the finely diced apples, brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Cook, stirring frequently, for 5-7 minutes until the apples have softened slightly but still retain a bit of texture, and the sauce has thickened slightly. Remove from heat and let cool completely while you make the batter. This step is crucial—it concentrates the apple flavor and prevents a soggy batter.

Step 2: Prepare the Dry and Wet Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg. This is your dry mix.
In a separate small bowl, whisk together the granulated sugar and egg until smooth and slightly pale. Then, whisk in the milk, sour cream (or yogurt), cooled melted butter, and vanilla extract until fully combined. This is your wet mix.

Step 3: Combine and Fold

Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined. A few lumps are perfectly fine; overmixing leads to tough waffles.
Now, fold in the completely cooled spiced apple mixture and any syrupy juices from the pan. The batter will be thick and dotted with apples.

Step 4: Preheat and Grease the Waffle Maker

Plug in your mini waffle maker and allow it to fully preheat according to the manufacturer’s instructions (the light will usually turn off or change color when ready). Lightly brush or spray both the top and bottom plates with a neutral oil or non-stick cooking spray.

Step 5: Cook the Waffle Donuts

For each mini donut, spoon a heaping tablespoon of batter directly into the center of the preheated waffle iron. Do not overfill, as the batter will spread.
Close the lid and cook for 3-4 minutes, or until the steam subsides significantly and the waffle donut is deeply golden brown and crisp. Cooking time may vary slightly by machine.
Use a fork or silicone-tipped tongs to carefully remove the hot waffle donut and place it on a cooling rack. Repeat with the remaining batter, re-greasing the plates lightly if needed.

Step 6: Coat in Cinnamon Sugar

While the waffle donuts are still very warm (but cool enough to handle), prepare the coating. In a shallow bowl or plate, mix the ½ cup sugar and 1 tablespoon cinnamon.
Use a pastry brush to lightly brush a warm waffle donut all over with melted butter. Immediately toss it in the cinnamon sugar mixture, rolling to coat all sides evenly. Return to the cooling rack. Repeat with all waffle donuts.
Serve immediately for the ultimate crisp-on-the-outside, tender-on-the-inside experience.

Tips for Success

• Apple Choice is Key: Use a firm, tart apple like Granny Smith. It holds its shape during cooking and provides the perfect tangy contrast to the sweet batter and coating.

• Cool the Apples: Adding hot apples to the batter can prematurely activate the leavening agents. Let them cool to at least room temperature.

• Don’t Overfill: It’s tempting to add more batter, but it will squeeze out the sides and make a mess. A heaping tablespoon is the perfect amount for a standard mini waffle maker.

• Keep Them Crisp: To prevent steaming and sogginess, cool waffle donuts on a wire rack, not a plate. Coat them in sugar while still warm so it adheres perfectly.

• Work Quickly for Serving: These are absolute heaven fresh. The cinnamon sugar coating will soften over time as it absorbs moisture from the waffle, so enjoy them right after coating for maximum texture contrast.

Nutrition Information (Per 2 mini waffle donuts)

• Calories: ~220 kcal

• Total Fat: 10g

• Saturated Fat: 6g

• Cholesterol: 45mg

• Sodium: 180mg

• Total Carbohydrates: 32g

• Dietary Fiber: 1g

• Sugars: 20g

• Protein: 3g

Note: Nutrition facts are estimates based on specific ingredient brands and yields. Using low-fat milk or yogurt will slightly alter the values.

Storage & Reheating

• Best Served: Immediately. This is not an exaggeration—they are at their absolute peak within 15 minutes of being made.

• Storage: Store leftover, uncoated waffle donuts in a single layer in an airtight container at room temperature for 1 day. Store any coated donuts separately in a container lined with parchment; they will lose their crisp coating but still taste delicious.

• Reheating: To recrisp, place uncoated waffle donuts in a toaster oven or regular oven at 350°F (175°C) for 3-5 minutes. Then brush with butter and toss in cinnamon sugar. Microwaving will make them chewy.

Recipe Variations

• Glaze Instead of Sugar: Skip the cinnamon sugar and dip the warm waffle donuts in a simple vanilla glaze (1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla).

• Apple Cider Boost: Replace the milk with reduced apple cider for an intense apple flavor.

• Add Nuts: Fold ¼ cup of finely chopped toasted pecans or walnuts into the batter with the apples.

• Pumpkin Spice Twist: Replace the diced apple with ½ cup of canned pumpkin puree (squeezed dry in a towel) and use pumpkin pie spice in place of cinnamon/nutmeg.

These Mini Apple Fritter Waffle Donuts are a testament to kitchen creativity, merging comfort and convenience into one unforgettable bite. They turn your waffle iron into a donut factory and are guaranteed to become a requested favorite for cooks and eaters of all ages.