Preheat the Oven: Set your oven to 350°F (175°C). Lightly spray two mini muffin pans with non-stick cooking spray.

Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.

Incorporate the Butter: Using a pastry blender or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs.

Mix the Wet Ingredients: In a small bowl, whisk together the egg, vanilla extract, and vanilla yogurt until smooth.

Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chopped and shredded apples.

Portion the Batter: Spoon a few teaspoons of batter into each prepared mini muffin cup.

Bake the Fritters: Bake for approximately 15 minutes, or until the fritters just start to brown and a toothpick inserted into the center comes out clean.

Prepare for Glazing: Remove the fritters from the oven and turn the oven broiler on high. Line two cookie sheets with parchment paper and transfer the baked fritters onto the sheets.

Apply the First Glaze: In a small bowl, whisk together 1 cup of powdered sugar and 4 tablespoons of apple cider to create a thin glaze. Brush this glaze over each fritter, allowing it to drip down the sides.

Caramelize the Glaze: Place the glazed fritters under the broiler for 2-4 minutes, rotating the baking sheets every minute to ensure even caramelization. Watch closely to prevent burning.

Apply the Second Glaze: While the fritters are broiling, whisk the remaining powdered sugar and apple cider into the leftover glaze to create a thicker consistency. After broiling, brush this second glaze evenly over the warm fritters.

Set the Glaze: Allow the fritters to rest on the cookie sheets until the glaze hardens, approximately 15 minutes.