Apple Thyme Muffins with Polenta
These Apple Thyme Muffins with Polenta offer an unexpected but harmonious marriage of sweet apples and aromatic thyme nestled in a gluten-free polenta base. With crisp edges and a tender, slightly grainy center, these muffins deliver a gourmet experience while being surprisingly simple to prepare.
Equipment
- 12-cup Muffin Tin
- Medium Skillet
- Mixing Bowls
Ingredients
Dry Ingredients
- 1 cup fine polenta (cornmeal)
- 1 cup gluten-free all-purpose flour blend with xanthan gum included
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp fresh thyme leaves finely chopped (or 2 teaspoons dried thyme)
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly ground black pepper
Wet Ingredients
- 2 large eggs room temperature
- 1/4 cup honey or maple syrup
- 1/3 cup olive oil mild, fruity variety
- 1 cup buttermilk or 1 cup non-dairy milk with 1 tbsp lemon juice added
- 1 tsp vanilla extract
Apple Mixture
- 2 medium-sized firm apples Honeycrisp or Granny Smith, peeled and diced into 1/4-inch cubes
- 1 tbsp fresh lemon juice
- 1 tbsp butter or olive oil
- 1 tbsp honey or maple syrup
- 1/2 tsp fresh thyme leaves
Optional Toppings
- 1/4 cup coarse cornmeal for sprinkling
- fresh thyme sprigs
- thin apple slices
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with olive oil or butter. Position your oven rack in the center for even heat distribution.
- In a medium skillet, melt the butter or heat the olive oil over medium heat. Add the diced apples, lemon juice, honey or maple syrup, and thyme leaves. Cook for 3-5 minutes until the apples soften slightly but still maintain their shape. They should be tender but not mushy! Remove from heat and allow to cool while preparing the batter.
- In a large bowl, whisk together the polenta, gluten-free flour, baking powder, salt, chopped thyme, cinnamon, and black pepper.
- In a separate bowl, whisk the eggs until lightly beaten. Add the honey or maple syrup, olive oil, buttermilk, and vanilla extract. Whisk until the mixture is well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula. Mix just until combined – overmixing will make your muffins tough. The batter should be thick but pourable.
- Gently fold the cooled apple mixture into the batter, making sure the apples are evenly distributed. Reserve a few pieces for topping if desired.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If using, sprinkle coarse cornmeal on top of each muffin and add a few small apple pieces and a tiny sprig of fresh thyme.
- Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Rotate the pan halfway through baking to ensure even browning.
- Allow the muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack. These muffins taste wonderful warm, at room temperature, or even lightly toasted the next day.
Notes
For a dairy-free version, use plant-based milk with lemon juice instead of buttermilk and replace butter with coconut oil or additional olive oil.
No polenta on hand? Regular cornmeal works well too.
To make ahead: Prepare the batter up to 24 hours in advance and store in the refrigerator. Let it come to room temperature for 20 minutes before baking.
For a cheesy variation: Fold in 1/2 cup of grated sharp cheddar, gruyère, or crumbled goat cheese with the apples.
Nutrition
Calories: 220kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 2gCholesterol: 35mgSodium: 290mgFiber: 3gSugar: 10gVitamin A: 15IUCalcium: 8mg
Tried this recipe?Let us know how it was!