Description
These Cheddar Apple Cornbread Muffins are a delightful blend of sweet and savory flavors, featuring tender cornmeal muffins studded with caramelized apples and sharp cheddar cheese. Paired with a luscious maple sage butter, these muffins offer a unique twist perfect for breakfast, brunch, or a cozy snack.
Ingredients
Scale
Muffins
- 2 tablespoons butter
- 8 oz apples, diced
- Pinch of salt
- 1 cup medium stone ground cornmeal
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup neutral-flavored oil (such as vegetable or canola oil)
- 1 cup milk
- 6 oz shredded cheddar cheese
Maple Sage Butter
- 2 sticks butter, softened (1 cup)
- 12 large sage leaves, finely chopped
- 2 tablespoons maple syrup
- Pinch of salt
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with oil or line with parchment muffin liners to prevent sticking.
- Caramelize Apples: In a sauté pan over medium heat, melt 2 tablespoons of butter. Add the diced apples and a pinch of salt, cooking for 5-6 minutes until the apples are slightly caramelized and tender. Remove from heat and set aside to cool.
- Mix Dry Ingredients: In a large bowl, whisk together the medium stone ground cornmeal, all-purpose flour, light brown sugar, 1 teaspoon salt, baking powder, and baking soda until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then whisk in the neutral-flavored oil and milk until fully combined and smooth.
- Form Batter: Add the wet ingredients to the dry ingredients, whisking until the batter is smooth and uniform. Gently fold in the caramelized apples and shredded cheddar cheese, taking care not to overmix.
- Fill Muffin Cups and Bake: Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 20 minutes or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
- Prepare Maple Sage Butter: While the muffins bake, combine the softened butter, finely chopped sage leaves, maple syrup, and a pinch of salt in a stand mixer fitted with the paddle attachment. Whip on medium speed until the mixture is well combined, fluffy, and creamy.
- Serve: Allow the muffins to cool slightly but serve warm or at room temperature with a generous spread of the maple sage butter for the best flavor experience.
Notes
- Use firm apples that hold their shape well, such as Granny Smith or Honeycrisp, for the best texture in the muffins.
- Medium stone ground cornmeal provides the perfect texture; avoid fine cornmeal for a better crumb and bite.
- Maple sage butter can be made ahead and stored refrigerated; bring to room temperature before serving.
- To make dairy-free, substitute butter with vegan butter and use a plant-based milk.
- These muffins store well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat muffins briefly in a microwave or oven before spreading the butter to enhance flavor and texture.
