Start by peeling and dicing your apples into ¼-inch cubes.

Toss the apple cubes with 2 tablespoons of brown sugar and 1 teaspoon of cinnamon, then set them aside.

In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well mixed.

Add in the eggs one at a time, whisking until fully incorporated.

Stir in the vanilla extract.

In a separate small bowl, whisk together the milk and sour cream until smooth.

In another bowl, combine the flour, cinnamon, baking powder, and salt. Gently fold this dry mixture into the wet ingredients until just combined.

Now, stir in the milk and sour cream mixture until smooth. Be careful not to overmix.

In a small bowl, combine ½ cup of brown sugar with 1 teaspoon of cinnamon. Set aside.

Preheat your oven to 350°F (175°C). Line a standard loaf pan or muffin pan with parchment paper or lightly grease it.

Scoop half of the apple fritter bread batter into the prepared pan and spread it evenly.

Top with half of the apple mixture, then sprinkle half of the cinnamon sugar swirl over the apples.

Repeat the layers with the remaining batter, apples, and cinnamon sugar.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Start checking at the 60-minute mark to avoid overbaking. If you are making muffins, bake for 25-30 minutes.

Once done, remove from the oven and let the bread cool in the pan for 60 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together the room temperature butter, maple syrup, cinnamon, and powdered sugar until smooth. Add a splash of milk if you’d like a thinner glaze consistency.

Once the apple fritter bread is fully cooled, drizzle the maple glaze on top.

Slice the loaf into 12 equal pieces and enjoy!