This recipe for mini apple fritter waffle donuts sprang from a quick weekend experiment and instantly became my favorite afternoon treat. I first made them on a drizzly Saturday when I wanted something warm, fruity, and easy to share with guests who were stopping by for coffee. The first bite was a revelation: tender interior pockets filled with tiny ribbons of apple, a lightly crisp edge from the waffle iron, and a glossy vanilla glaze that set just enough to leave a delicate crackle when you bite in. They are irresistibly snackable and designed to be eaten two or three at a time.

I love how fast these come together. With only 10 minutes of active prep and about 5 minutes to cook a batch, you can have 24 mini donuts on the table in under 20 minutes when using a mini waffle maker. The texture sits perfectly between a classic apple fritter and a fluffy waffle. The apples add moisture and little bursts of fruit, while a touch of cinnamon and nutmeg keep the flavor cozy and familiar. These became my go-to when guests drop in, and my kids insist on making them whenever we have Granny Smith apples on hand.

Ingredients

• All purpose flour: 1/2 cup. Use a standard bleached or unbleached brand such as King Arthur or Gold Medal. Sifting is optional but helps keep the batter light.
• Ground cinnamon: 1/2 teaspoon. Freshly ground or store-bought both work; cinnamon is the primary warm note so do not skip it.
• Nutmeg: 1/4 teaspoon. Use freshly grated nutmeg for the best aromatic lift, or preground if that is what you have.
• Granulated sugar: 2 tablespoons. Provides balance and helps with light browning at the edges.
• Baking powder: 1 teaspoon. Ensures a tender, slightly risen interior; check the freshness of your leavening for best results.
• Table salt: 1/4 teaspoon. Enhances flavor contrast.
• Cornstarch: 1 tablespoon. Adds a delicate crispness to the finished texture and helps absorb extra moisture from the shredded apple.
• Large egg: 1. Acts as binder and contributes to the structure and richness of the batter.
• Milk: 1/3 cup. Whole milk creates a richer crumb; 2% is a fine substitute.
• Neutral oil: 1/2 tablespoon. Choose canola, vegetable, or a light olive oil to keep the interior tender.
• Shredded apple: 1 1/2 cups, about 1 medium apple. Use a firm variety such as Granny Smith or Honeycrisp. Peel or leave the skin on depending on preference; fine shredding prevents large wet pockets.
• Powdered sugar for glaze: 2 cups. Choose a confectioners blend with a bit of cornstarch for stability.
• Milk for glaze: 3 to 4 tablespoons. Adjust to reach a pourable but coating consistency.
• Vanilla extract: 1/2 teaspoon. Adds depth to the glaze.
• Cinnamon sugar: For sprinkling. Mix 1 tablespoon granulated sugar with 1/2 teaspoon ground cinnamon to finish.

Instructions

Preheat the waffle iron:Turn your mini waffle maker on and let it fully preheat. A hot surface ensures a quick set and crisp edges. If your iron has variable temperature settings, choose medium-high. For small Dash-style irons allow at least 5 minutes to reach a stable temperature.Mix dry ingredients:In a medium bowl whisk together 1/2 cup all purpose flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 tablespoon cornstarch until evenly distributed. This ensures the leavening and spices are well incorporated for consistent flavor and rise.Combine wet ingredients:In a separate bowl whisk one large egg with 1/3 cup milk and 1/2 tablespoon oil until smooth. Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing; a few small lumps help keep the texture tender.Fold in the apples:Gently stir in 1 1/2 cups finely shredded apple. If your apples are very wet, press them lightly in a towel before adding. The shredded apple should be evenly distributed but not overwhelmed by batter.Cook the mini donut waffles:Generously spray both sides of the preheated iron with nonstick baking spray. Using a tablespoon measure, drop batter onto the center of the grid in small dollops. Cook each piece 3 to 5 minutes depending on your iron and desired browning. I used a small Dash waffle iron and cooked five minutes per batch for a crisp outside and tender inside. Use visual cues: edges should be set and lightly golden.Cool on a rack:Transfer cooked mini waffle donuts to a wire rack to cool slightly. Cooling on a rack prevents sogginess and allows the glaze to adhere cleanly.Prepare the glaze:Whisk together 2 cups powdered sugar, 3 to 4 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and pourable. Start with 3 tablespoons of milk and add more a little at a time for a glaze that coats but drips off slowly.Glaze and finish:Dip each warm waffle donut into the glaze, flip to coat, and let excess drip back into the bowl. Place glazed pieces back on the wire rack and sprinkle with cinnamon sugar if desired. Allow glaze to set for 5 to 10 minutes before serving.

Storage Tips

Store cooled, glazed pieces in a single layer if possible to prevent sticking. If stacking is necessary, place a sheet of parchment between layers. At room temperature they keep for a few hours, but for longer storage place them in the refrigerator in a loosely sealed container; the glaze will firm up and the interior will remain tender. To reheat, pop in the microwave for 5 to 7 seconds or warm in a toaster oven for about 30 seconds to bring back a freshly made texture. For freezing, leave them unglazed and freeze on a tray before transferring to a freezer bag; glaze after thawing for best appearance.

Ingredient Substitutions

If you are out of all purpose flour try a 1-to-1 gluten-free flour blend but note texture will be slightly different and may be more fragile. Substitute milk with a nondairy alternative such as almond milk or oat milk; the flavor will remain friendly with the glaze. Use applesauce as a partial replacement for oil to reduce fat, but decrease milk slightly to keep batter consistency. For a dairy-free glaze use powdered sugar mixed with a splash of citrus juice instead of milk and vanilla to create a bright, dairy-free finish.

Serving Suggestions

Serve warm with a cup of strong coffee or a large mug of chai for an aromatic pairing. For brunch offer alongside scrambled eggs and fresh fruit to make a balanced spread. Garnish with additional shredded apple curls or a dusting of extra cinnamon sugar. For a special treat, serve with a small ramekin of warm caramel or maple sauce for dipping; the apples and glaze pair beautifully with deeper caramel notes.

Cultural Background

The apple fritter has roots in European fried dough traditions and became an American favorite when street vendors and doughnut shops popularized the fruit-studded, glazed treat. These mini waffle versions are a modern adaptation that borrows the apple and spice profile while using a waffle maker for convenience and less oil. This hybrid keeps the nostalgic flavors but makes the method lighter and quicker than deep frying.

Seasonal Adaptations

In fall use spiced apple varieties and add a pinch of ground cloves or allspice for a harvest feel. In winter swap apples for pear and add a splash of lemon to the glaze to brighten the flavors. For a summer twist, use finely chopped peaches or nectarines in place of apple and finish with a light lemon glaze. These small changes let the same method shine across seasons.

Meal Prep Tips

For batch prep, make the batter and store it in the refrigerator for a few hours; give it a gentle stir before scooping. Cook in back-to-back batches and cool on racks, then freeze unglazed if needed. When you are ready to serve, warm and glaze. Using a cookie scoop or tablespoon measure keeps each piece uniform so cooking times remain consistent.

These mini apple fritter waffle donuts are one of those recipes that feel like a small celebration. They are quick to make, simple to customize, and a guaranteed crowd pleaser. Try them once and I bet they will become a new comfort favorite in your kitchen.