Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 mini donuts
Cooking Intensity: Easy
Category: Breakfast, Dessert, Sweet Snack
Imagine the best parts of three beloved treats: the crispy, fluffy texture of a waffle, the irresistible spiced apple filling of a fritter, and the fun, pop-able shape of a donut. These Mini Apple Fritter Waffle Donuts are a magical hybrid, made effortlessly using a mini waffle maker (like a Dash Mini Waffle Iron). They’re quick, adorable, and fill your kitchen with the scent of cinnamon-spiced autumn.
Ingredients
For the Apple Fritter Filling:
1 medium tart apple (like Granny Smith), peeled and finely diced (about 1 heaping cup)
1 tbsp unsalted butter
2 tbsp light brown sugar
½ tsp ground cinnamon
Pinch of nutmeg
1 tsp all-purpose flour
1 tsp water or apple cider
For the Waffle Donut Batter:
1 cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¼ cup granulated sugar
½ tsp ground cinnamon
1 large egg, at room temperature
¾ cup whole milk, at room temperature
2 tbsp unsalted butter, melted and slightly cooled
1 tsp pure vanilla extract
For the Cinnamon Sugar Glaze (Optional but Recommended):
¾ cup powdered sugar, sifted
1-2 tbsp milk (any kind)
¼ tsp vanilla extract
¼ tsp ground cinnamon
Tiny pinch of salt
Special Equipment:
Mini Waffle Maker (Donut-shaped or round)
Piping bag or a zip-top bag with a corner snipped off
Instructions
Step 1: Cook the Spiced Apples
In a small skillet over medium heat, melt the 1 tbsp of butter. Add the diced apple and cook for 3-4 minutes until just starting to soften. Stir in the brown sugar, cinnamon, nutmeg, flour, and water. Cook for another 2-3 minutes until the mixture is thick, glossy, and the apples are tender but still hold their shape. Remove from heat and let cool slightly while you make the batter.
Step 2: Make the Waffle Donut Batter
In a medium bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
In a separate large bowl, whisk the egg. Then, whisk in the milk, melted butter, and vanilla until smooth.
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined; a few small lumps are okay. Do not overmix. The batter will be thick but pourable.
Fold the slightly cooled spiced apple pieces into the batter until evenly distributed.
Step 3: Cook the Mini Waffle Donuts
Preheat your mini waffle maker according to manufacturer instructions (usually indicated by a ready light).
Lightly grease the top and bottom plates with non-stick spray or a brush of oil.
Transfer the batter to a piping bag or a sturdy zip-top bag. Snip a ½-inch opening from the corner.
Pipe the batter into the preheated waffle iron, filling each donut cavity about ¾ full. Be careful not to overfill, as the batter will expand.
Close the lid and cook for 2.5 to 4 minutes, or until the donuts are golden brown, crisp on the outside, and a toothpick inserted comes out clean. Cooking time varies by appliance.
Use a fork or silicone-tipped tongs to carefully remove the donuts and place them on a wire rack. Repeat with the remaining batter.
Step 4: Glaze and Serve
Make the Glaze: While the donuts are cooking, whisk together the powdered sugar, 1 tbsp milk, vanilla, cinnamon, and salt. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency.
Once the donuts are slightly cooled but still warm, dip the top of each donut into the glaze, letting the excess drip back into the bowl. Return to the wire rack (place parchment paper underneath to catch drips) for the glaze to set for 5 minutes.
Pro-Tips & Notes:
Batter Consistency is Key: If your batter seems too thick, add a splash more milk. It should be similar to a thick pancake batter.
No Waffle Maker? Use a regular waffle iron! Simply pour ¼ cup batter into the center and cook as usual, then cut into small pieces or fun shapes.
Keep Them Crispy: For best texture, serve immediately. To keep warm, place in a single layer on a baking sheet in a 200°F (95°C) oven for up to 30 minutes.
Variations: Add ¼ cup of chopped pecans or walnuts to the batter, or swap the apple for finely diced pear.
Storage & Reheating:
Storage: Store completely cooled, unglazed donuts in an airtight container at room temperature for 1 day, or in the refrigerator for up to 3 days.
Freezing: Freeze unglazed, cooled donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or air fryer.
Reheating: Re-crisp in a toaster oven, regular oven at 350°F for 5 minutes, or an air fryer at 325°F for 2-3 minutes. Glaze after reheating.
Nutritional Information (Per 1 glazed donut):
Calories: ~85 kcal
Total Fat: 2.5g
Saturated Fat: 1.5g
Cholesterol: 15mg
Sodium: 55mg
Total Carbohydrates: 15g
Dietary Fiber: 0.3g
Sugars: 9g
Protein: 1.5g