Prosciutto and Apple Muffins with Sage
These sophisticated muffins combine sweet apples, savory prosciutto, and aromatic sage for a perfect balance of flavors. Ideal for breakfast, brunch, or as an elegant appetizer, they offer a gourmet experience that's surprisingly simple to create in your own kitchen.
Equipment
- 12-cup Muffin Tin
- Medium Skillet
- Wire Cooling Rack
- Ice Cream Scoop (optional)
Ingredients
Muffin Base
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs room temperature
- 1 cup milk
- 1/4 cup butter melted and cooled
- 2 tablespoons olive oil
Prosciutto-Apple Mixture
- 4 ounces prosciutto thinly sliced and chopped
- 2 medium apples preferably Honeycrisp or Granny Smith, peeled and diced into ¼-inch pieces
- 2 tablespoons fresh sage leaves finely chopped
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a 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 medium skillet over medium heat, cook the chopped prosciutto for 2-3 minutes until it begins to crisp slightly.
- Add the diced apples, sage, maple syrup, lemon juice, and black pepper. Sauté for an additional 3-4 minutes until the apples are just starting to soften but still maintain their structure. Remove from heat and allow to cool while preparing the batter.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly distributed. Create a well in the center of the dry ingredients.
- In a separate medium bowl, whisk together the eggs, milk, melted butter, and olive oil until well combined and slightly frothy.
- Pour the wet ingredients into the well of dry ingredients and stir gently with a spatula just until combined. The batter should look slightly lumpy; avoid overmixing.
- Gently fold in the cooled prosciutto-apple-sage mixture until just distributed throughout the batter.
- Using a large spoon or ice cream scoop, fill each muffin cup about ¾ full with batter. If desired, top each muffin with a small sage leaf and a tiny piece of prosciutto for visual appeal.
- Bake in the preheated oven for 22-25 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.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool for another 10 minutes before serving.
Notes
Substitutions:
• For gluten-free muffins, substitute all-purpose flour with a 1:1 gluten-free flour blend
• Replace butter with coconut oil for a dairy-free option
• Swap prosciutto with cooked and crumbled bacon or pancetta
• If fresh sage isn't available, use 1 teaspoon dried sage
• For a sweeter muffin, use Golden Delicious apples; for more tartness, choose Pink Lady or Braeburn Storage Tips:
• Room temperature: Store in an airtight container for up to 2 days
• Refrigerator: Store for up to 5 days, microwave for 15 seconds before serving
• Freezer: Wrap individually and freeze for up to 3 months Pro Tips:
• Use room temperature ingredients for better incorporation and lighter texture
• Don't overmix the batter - count your strokes (12-15 folds max)
• Let the apple-prosciutto mixture cool completely for deeper flavor development
• Rotate your muffin tin halfway through baking for even browning
• For gluten-free muffins, substitute all-purpose flour with a 1:1 gluten-free flour blend
• Replace butter with coconut oil for a dairy-free option
• Swap prosciutto with cooked and crumbled bacon or pancetta
• If fresh sage isn't available, use 1 teaspoon dried sage
• For a sweeter muffin, use Golden Delicious apples; for more tartness, choose Pink Lady or Braeburn Storage Tips:
• Room temperature: Store in an airtight container for up to 2 days
• Refrigerator: Store for up to 5 days, microwave for 15 seconds before serving
• Freezer: Wrap individually and freeze for up to 3 months Pro Tips:
• Use room temperature ingredients for better incorporation and lighter texture
• Don't overmix the batter - count your strokes (12-15 folds max)
• Let the apple-prosciutto mixture cool completely for deeper flavor development
• Rotate your muffin tin halfway through baking for even browning
Nutrition
Calories: 215kcalCarbohydrates: 25gProtein: 7gFat: 10gSaturated Fat: 4gCholesterol: 45mgSodium: 350mgPotassium: 182mgFiber: 2gSugar: 6g
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