Apple and Gouda Muffins with Walnuts
These muffins combine the natural sweetness of fresh apples, the rich nuttiness of toasted walnuts, and the unexpected complexity of smoked gouda cheese. This unique combination creates a muffin that transcends the ordinary breakfast pastry, perfect for fall mornings or elegant brunches.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Whisk
- Rubber Spatula
- Pastry Cutter
- Wire Cooling Rack
Ingredients
Muffin Base
- 2 cups all-purpose flour substitute with whole wheat flour for added fiber
- 1/3 cup granulated sugar can use coconut sugar for a caramel-like flavor
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 2 large eggs room temperature
- 1 cup buttermilk or 1 tablespoon white vinegar + enough milk to make 1 cup
- 1/4 cup unsalted butter melted and cooled
- 1 tsp pure vanilla extract
Star Ingredients
- 1 1/2 cups Honeycrisp apples peeled and diced (about 2 medium apples)
- 1 cup aged smoked gouda cheese shredded (regular gouda works if smoked isn't available)
- 3/4 cup walnuts lightly toasted and chopped
- 1 tbsp fresh thyme leaves optional but recommended for depth
Topping
- 1/4 cup brown sugar
- 2 tbsp all-purpose flour
- 2 tbsp cold butter cubed
- 1/4 cup chopped walnuts
- 1/4 cup shredded gouda
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well. Toast the walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant, stirring occasionally.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Create a small well in the center of the mixture.
- In a separate medium bowl, whisk the eggs until lightly beaten. Add the buttermilk, melted butter, and vanilla extract, whisking until well combined.
- Toss the diced apples with a teaspoon of flour to prevent them from sinking. Gently fold together the apples, shredded gouda, and chopped walnuts in a small bowl. Add thyme if using.
- Pour the wet ingredients into the well of dry ingredients. Using a rubber spatula, gently fold together with broad strokes just until combined. Some small lumps are good.
- Gently fold in the apple, cheese, and walnut mixture until evenly distributed throughout the batter.
- In a small bowl, combine the brown sugar and flour for the topping. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the additional walnuts and gouda.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with the crumble topping.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown. The internal temperature should reach 200°F (93°C).
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
For a healthier version, replace half the all-purpose flour with whole wheat flour and use Greek yogurt instead of buttermilk.
Honeycrisp apples are recommended, but Granny Smith, Pink Lady, or Braeburn also work well.
Avoid overmixing the batter to prevent dense muffins.
For a healthier version, replace half the all-purpose flour with whole wheat flour and use Greek yogurt instead of buttermilk.
Honeycrisp apples are recommended, but Granny Smith, Pink Lady, or Braeburn also work well.
Avoid overmixing the batter to prevent dense muffins.
Nutrition
Calories: 285kcalCarbohydrates: 30gProtein: 8gFat: 15gSaturated Fat: 6gSodium: 280mgFiber: 2gSugar: 13gCalcium: 15mgIron: 8mg
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