Cinnamon Apple Waffle Donuts

This apple fritter waffle donut recipe combines the best of both breakfast worlds into one irresistible treat. The crispy exterior gives way to a fluffy interior studded with warm cinnamon-spiced apple pieces, all topped with a sweet glaze that hardens just enough to give you that authentic donut experience without any deep frying.

I created these on a rainy Sunday morning when my kids were craving both waffles and donuts, and the compromise became an instant family favorite. Now they specifically request these whenever the first fall apples appear at our farmers market.

Ingredients

• All purpose flour forms the foundation of our batter giving the perfect structure
• Granulated sugar provides just the right sweetness without overpowering the apple flavor
• Buttermilk creates tenderness and a subtle tang that balances the sweet glaze
• Fresh apples are the star choose firm varieties like Granny Smith for tartness or Honeycrisp for natural sweetness
• Brown sugar caramelizes the apples creating pockets of gooey sweetness throughout
• Cinnamon brings essential warmth and that classic apple fritter aroma
• Vanilla extract enhances all the other flavors look for pure rather than imitation for best results
• Powdered sugar makes the perfect glaze that sets up with a slight crunch just like a real donut

Step-by-Step Instructions

Caramelize the Apples

Cook diced apples with butter, brown sugar, and cinnamon over medium heat for 5 to 7 minutes. The apples should become tender but still hold their shape. You want them to release their juices and develop a glossy caramel coating. This step builds the foundation of flavor for the entire recipe and makes your kitchen smell amazing.

Prepare the Batter

Whisk together all dry ingredients flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly distributed. In a separate bowl, thoroughly combine the wet ingredients buttermilk, egg, melted butter, and vanilla. When you pour the wet ingredients into the dry, stir just until no flour pockets remain about 10 to 12 gentle folds. Overmixing will develop gluten and make your waffle donuts tough rather than tender.

Fold in Apples

Gently incorporate the cooled caramelized apples into the batter using a spatula. Use a light hand and make just 4 to 5 folding motions to create streaks of apple throughout rather than a completely uniform mixture. This creates the characteristic fritter effect with visible apple pieces and swirls of cinnamon.

Cook the Waffle Donuts

Preheat your waffle iron to medium high heat. Lightly coat with nonstick spray or brush with melted butter. Add approximately 1/4 cup of batter to each waffle section. Close the lid and cook for 3 to 4 minutes until steam subsides and the exterior becomes golden brown and crisp. The inside should remain moist and fluffy.

Glaze the Donuts

Whisk together powdered sugar, milk, and vanilla until silky smooth. The consistency should be thick enough to coat the back of a spoon but still pour easily. While the waffle donuts are still warm but not hot enough to completely melt the glaze, either dip the tops or drizzle generously with the glaze. Place on a cooling rack to allow excess to drip off and the glaze to set.

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The caramelized apple step is my absolute favorite part of this recipe. I discovered by accident that letting the apples cool slightly before adding to the batter keeps them from dissolving completely, giving you those perfect little pockets of apple goodness in every bite. My daughter now pulls up a stool to watch the apple transformation happen, claiming the testing of the caramel sauce as her special job.

Perfect Pairings

These apple fritter waffle donuts shine brightest alongside a strong cup of coffee or hot apple cider. The bitter notes in coffee cut through the sweetness while apple cider enhances the fruity flavor profile. For a truly decadent breakfast experience, serve with a side of vanilla yogurt or a small scoop of vanilla ice cream if serving as dessert.

Storage Solutions

While these are absolutely best enjoyed fresh off the waffle iron, leftovers can be stored in an airtight container at room temperature for up to 2 days. To revive their texture, pop them in a toaster on low heat for about 30 seconds. For longer storage, freeze unglazed waffle donuts in a single layer, then transfer to a freezer bag for up to 3 months. Thaw and warm before glazing.

Seasonal Variations

Adapt this versatile recipe throughout the year by swapping the apples for whatever fruit is in season. Try blueberries in summer, pears in fall, or even chocolate chips and orange zest during winter holidays. The basic waffle batter provides the perfect canvas for creativity. During autumn, consider adding a pinch of nutmeg or cardamom to the apple mixture for more complex fall flavors.

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Common Questions

→ What kind of apples work best for these waffle donuts?

Granny Smith or Honeycrisp apples work best. Granny Smith provides tartness that balances the sweet glaze, while Honeycrisp offers a perfect balance of sweetness and structure. Both varieties hold their shape when cooked rather than turning mushy.

→ Can I make the batter ahead of time?

You can prepare the batter up to 12 hours ahead and refrigerate it, but for best results, fold in the cooked apple mixture just before cooking. The leavening agents (baking powder and soda) are most active when freshly mixed, so you'll get the fluffiest results with freshly made batter.

→ What can I substitute for buttermilk?

If you don't have buttermilk, make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup regular milk. Let it sit for 5-10 minutes until slightly thickened. Plain yogurt thinned with a bit of milk also works well.

→ How do I know when the waffle donuts are done cooking?

Most waffle irons have an indicator light that signals when cooking is complete. Generally, the waffle donuts should be golden brown with a crisp exterior. Steam will also significantly decrease when they're done. If your iron doesn't have an indicator, check after 3-4 minutes.

→ Can I freeze these waffle donuts?

Yes! Cool completely before freezing. Freeze unglazed waffle donuts in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in a toaster or 350°F oven until warmed through, then add fresh glaze. Pre-glazed waffles can be frozen but the glaze texture may change slightly when thawed.

→ How do I get the perfect glaze consistency?

Start with the base recipe (1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla) and adjust as needed. For a thinner, translucent glaze, add milk a teaspoon at a time. For thicker, more opaque glaze, add more powdered sugar. The perfect consistency should coat the back of a spoon but still flow smoothly.