Mini Apple Fritter Waffle Donuts

Why You’ll Love This Recipe

I always enjoy recipes that are both easy to make and fun to eat, and these mini waffle donuts check both boxes. They take just 15 minutes from start to finish, and the batter comes together with pantry staples. The shredded apples give them a moist, slightly chunky texture, while the glaze adds that irresistible sweetness. Whether I serve them fresh off the waffle iron or let the glaze set for a crispier finish, these mini donuts disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Waffle Donut Batter

• 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 table salt

• 1 tablespoon cornstarch

• 1 large egg

• 1/3 cup milk

• 1/2 tablespoon oil

• 1 1/2 cups shredded apples

Glaze

• 2 cups powdered sugar

• 3–4 tablespoons milk

• 1/2 teaspoon vanilla extract

• Cinnamon sugar (optional)

Directions

1. I preheat the waffle iron according to its instructions.

2. In a mixing bowl, I stir together the flour, cinnamon, nutmeg, sugar, baking powder, salt, and cornstarch.

3. I whisk in the egg, milk, and oil until the batter is smooth, then fold in the shredded apples gently.

4. I spray the waffle iron with nonstick spray and drop the batter onto it one tablespoon at a time.

5. I cook each batch for 3–5 minutes, depending on the heat of my waffle iron, until they’re golden and cooked through.

6. I transfer the mini waffle donuts to a wire rack to cool slightly.

7. While they cool, I whisk together the powdered sugar, milk, and vanilla to make a smooth glaze.

8. Once the donuts are warm but not hot, I dip each one into the glaze, letting the excess drip off.

9. For an extra touch, I sprinkle them with cinnamon sugar and let them set before serving.

Servings and timing

This recipe makes approximately 12 mini waffle donuts. Prep time is 10 minutes, cooking time is about 5 minutes, and the total time from start to finish is just 15 minutes. I find it perfect for a quick dessert or sweet snack.

Variations

Sometimes I use a mix of apples like Granny Smith and Honeycrisp for a deeper flavor. If I want extra richness, I swap the milk for buttermilk in the batter. I’ve also tried mixing a little maple syrup into the glaze for a fall-inspired twist. For a crunchier top, I like broiling them for just a minute after glazing.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, though they’re best fresh. If I need to keep them longer, I refrigerate them for up to 4 days. To reheat, I pop them in the toaster oven or microwave for a few seconds to bring back the warmth and softness. I usually glaze only what I plan to eat right away to keep the texture just right.

FAQs

Do I need a mini waffle maker for this recipe?

I get the best results using a mini waffle iron, but any waffle maker works—just adjust the amount of batter and cooking time accordingly.

Can I use applesauce instead of shredded apples?

I don’t recommend it for this recipe since the shredded apples provide both texture and moisture. Applesauce would make the batter too runny.

What kind of apples work best?

I usually use crisp, slightly tart apples like Granny Smith or Gala. Sweeter apples work too, but firmer ones hold up better during cooking.

Can I make the batter ahead of time?

I prefer making the batter fresh, but I’ve mixed the dry ingredients ahead of time to save a step. Once I add the wet ingredients and apples, I cook the batter right away for the best rise and texture.

Can I bake these instead of using a waffle iron?

This recipe is designed for a waffle iron, but if I need to bake them, I spoon the batter into mini muffin tins and bake at 350°F for about 10–12 minutes. The texture will be different—more like a soft muffin than a fritter.

Conclusion

Mini Apple Fritter Waffle Donuts are a fun and flavorful twist on two favorites—waffles and donuts. I love how quick they are to whip up and how easily they satisfy my sweet cravings. Whether I’m making a batch for guests or keeping them all to myself, they’re a treat I come back to again and again.

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