Apple Fritter Muffins

For the apples:
3 Tbl unsalted butter
2 large apple, finely diced and peeled
1/3 cup granulated sugar
2 tsp cinnamon
2 Tbl water
1/3 cup flour

For the muffins:
2 1/3 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tbl cinnamon
1/2 tsp salt
1/4 cup applesauce
1/4 cup vegetable oil
1 tsp vanilla
1 cup granulated sugar
1/3 cup packed light brown sugar
2 lrg eggs, room temp.
1 cup buttermilk, room temp.

For the glaze:
2 Tbl unsalted butter, melted
1 cup confectioner's sugar
1 tsp vanilla extract
1 Tbl hot water.

Preheat oven to 400. Line 16 muffin cups with muffin liners.For the apples:  In a skillet over medium heat, melt butter. Add apples, sugar, cinnamon, and water. Cook, stirring occasionally until apples are tender, about 8-10 minutes. Remove from heat and allow to cool slightly. Stir in the flour to coat apples; set aside.  For the Muffins: In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt; set aside. In a large bowl whisk together the applesauce, vegetable oil, vanilla and sugars until smooth. Whisk in eggs, one at a time, until combined. Add the flour mixture alternately with the buttermilk, starting and ending with the flour mixture and stirring gently just until the ingredients are just combined. Do no over mix! Fold in the apples until just combined. Divide batter equally among prepared muffin cups, smoothing the tops. Bake until muffin tops are a pale golden and springy to the touch, 14 to 16 minutes. Transfer to a wire rack and let muffins cool in the muffin tin for 5 minutes before removing them to the rack. Let cool slightly while you make the glaze.  To make the glaze, in a medium bowl mix together the melted butter, sugar, vanilla and hot water. Whisk until smooth. You may need to add more water to make a glaze that you dip the muffin tops in. When muffins have cooled slightly, holding the muffin upside down, dip the top into the glaze, allowing excess to drip off. Allow to harden before serving.