Apple Rosemary Muffins with Sharp Cheddar
These savory muffins combine the sweetness of apples with aromatic rosemary and tangy cheddar in a perfectly balanced bite. Unlike typical sugar-laden breakfast options, these muffins offer a sophisticated flavor profile that's both satisfying and unexpected. Perfect for fall mornings, weekend gatherings, or as an accompaniment to soups and stews.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Wire Rack
Ingredients
Muffin Batter
- 2 cups all-purpose flour substitute whole wheat flour for a nuttier flavor and added fiber
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp fresh rosemary finely chopped (or 2 teaspoons dried)
- 1 cup sharp cheddar cheese grated (aged cheddar provides more complex flavor notes)
- 2 medium-sized crisp apples Honeycrisp or Granny Smith, peeled and diced into ¼-inch cubes
- 1/3 cup unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 3/4 cup buttermilk or ¾ cup milk with 2 teaspoons lemon juice
- 2 tbsp honey maple syrup works well as an alternative
- 1 tbsp Dijon mustard
Topping
- 1/2 cup sharp cheddar cheese grated
- 1 tbsp fresh rosemary finely chopped
- freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray. Position your oven rack in the center for even baking.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gently fold in the chopped rosemary and grated cheddar cheese to the dry ingredients. Add the diced apples and toss everything together until the apple pieces are well-coated with the flour mixture.
- In a separate medium bowl, whisk together the melted butter, eggs, buttermilk, honey, and Dijon mustard until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Stop mixing as soon as no dry flour remains visible—the batter should look somewhat lumpy.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Sprinkle the remaining grated cheddar cheese and chopped rosemary on top of each muffin. Add a light dusting of freshly ground black pepper.
- Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool for another 10 minutes before serving.
Notes
These muffins can be stored at room temperature in an airtight container for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
For a dairy-free version, use plant-based butter, dairy-free cheese alternative, and substitute the buttermilk with almond milk mixed with 1 tablespoon apple cider vinegar.
These versatile muffins pair beautifully with soups, salads, or as part of a brunch spread.
Nutrition
Calories: 230kcalCarbohydrates: 26gProtein: 7gFat: 12gSaturated Fat: 7gCholesterol: 62mgSodium: 320mgFiber: 2gSugar: 6gVitamin A: 8IUCalcium: 15mg
Tried this recipe?Let us know how it was!