Savory Apple Cheddar Muffins
These Savory Apple Cheddar Muffins combine the natural sweetness of apples with the sharp, complex notes of aged cheddar for a perfectly balanced breakfast or side dish that will revolutionize your brunch game.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Wire Rack
Ingredients
For the muffin base
- 2 cups all-purpose flour substitute with white whole wheat flour for added fiber
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 2 large eggs room temperature
- 1 cup milk any variety works, including plant-based alternatives
- ¼ cup olive oil or melted butter for richer flavor
- 2 tablespoons honey maple syrup works beautifully as well
For the star ingredients
- 1½ cups tart apples peeled and diced small (Granny Smith or Pink Lady varieties)
- 1¼ cups sharp cheddar cheese shredded (aged cheddar provides more depth)
- ⅓ cup walnuts or pecans roughly chopped (optional)
- 2 tablespoons fresh chives minced (or green onions for a bolder flavor)
For the topping
- ¼ cup sharp cheddar cheese shredded
- 2 tablespoons rolled oats
- flaky sea salt for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or generously grease each cup.
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, dried thyme, and black pepper until evenly distributed.
- In a separate medium bowl, whisk the eggs until lightly beaten. Add the milk, olive oil, and honey, then whisk until thoroughly combined.
- Toss the diced apples with a teaspoon of the dry flour mixture. Mix the shredded cheese with the chives and set aside.
- Make a well in the center of your dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula until just combined—about 10-12 strokes.
- Add the floured apple pieces, 1 cup of the shredded cheddar, and nuts (if using) to the batter. Fold gently with a spatula just until distributed.
- Using an ice cream scoop or ¼-cup measure, fill each muffin cup about ¾ full. Sprinkle the remaining cheese, oats, and a tiny pinch of flaky sea salt over each muffin.
- Bake in your preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. For the most even baking, rotate the pan halfway through the cooking time.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months. To refresh day-old muffins, split them in half and toast lightly before serving.
For a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free 1:1 baking blend. Add ¼ teaspoon xanthan gum if your blend doesn't include it.
Hand-grated cheese melts more evenly than pre-packaged shredded varieties, which often contain anti-caking agents.
Nutrition
Calories: 225kcalCarbohydrates: 23gProtein: 8gFat: 12gSaturated Fat: 5gSodium: 340mgFiber: 1.5gSugar: 6gCalcium: 15mgIron: 8mg
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