Cheese Muffins: A Savory Recipe with Apples

Combining a grated apple and cheddar creates the best recipe for cheese muffins! Great to serve with soups, chowders, stews or salads.

The combination of apples and cheese provides the perfect balance of sweet and savory. 

This classic food combination is frequently displayed on cheese boards, but it is equally delicious when combined to make sandwiches, soups, or even pies.

Another example of this tasty flavor combination is these moist, tender muffins. This quick bread is not only easy to make but the aroma of freshly-baked muffins is simply heavenly! 

Serve these easy to make apple and cheddar cheese muffins warm from the oven with your favorite spread for breakfast or brunch. They also make a great accompaniment for hearty soups and stews.  

Instructions

Tips

• If using paper liners, there is a risk of the muffins sticking to the paper so make sure to spray them with a non-stick spray. 
• Use room temperature ingredients to properly combine the wet ingredients together. 
• Preheat your oven for at least 20 minutes before baking.
• Whisking the dry ingredients together is important to properly distribute the leavening agents. This prevents large air tunnels in the finished product. 
• Use freshly grated cheeses for the best possible flavor. 
• When tossing the cheddar cheese with the dry ingredients, make sure the individual strands of shredded cheese are properly coated. 
• These muffins are best consumed the day they are made. 

What is a substitute for buttermilk? 

You can substitute buttermilk with sour milk. Measure 2 tablespoons of lemon juice and add milk to make 1 cup; stir and allow to stand for 5 minutes. 

What to spread on cheese muffins?

It is very common to spread butter or cream cheese on muffins. As a healthier option, consider using a fruit butter like apple or pear butter. 

Freezing muffins

Muffins freeze well for up to one month. Wrap completely cool muffins individually in plastic wrap and place them in a freezer bag or container. When ready to consume, simply thaw overnight at room temperature and if desired heat up in the oven. 

What to serve with savory muffins?

Although these savory muffins are a great choice for breakfast, they are wonderful served hot from the oven alongside this fish or corn chowder.

Recipe origins

Over the years, my obsession with recipes has resulted in quite a collection of cookbooks. This library of mine also includes booklets printed by national food companies like Robin Hood. 

These recipes booklets have provided me not only with the best cheddar muffins but also these amazing banana,  date bran and everyone’s favorite blueberry muffins, all of which I have been making for decades!

Hope you enjoy them as much as I do! 

THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

Ciao for now,

Maria 

★★★★★ If you have made this apple cheddar muffin recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Cheese Muffins

Combining a grated apple and cheddar creates the best recipe for cheese muffins! Great to serve with soups, chowders, stews or salads.

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 servings

Calories: 215kcal

Author: Maria Vannelli RD

Ingredients

Dry Ingredients:

• 2 cups flour 284 grams, all-purpose
• 4 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon ground
• 1 cup cheddar cheese sharp, grated
• ⅓ cup Parmesan cheese grated

Wet Ingredients:

• 1 egg lightly beaten, room temperature
• 1 cup buttermilk room temperature
• ¼ cup vegetable oil or sunflower oil
• 1 apple medium, peeled, grated

Topping (optional):

• ¼ cup cheddar cheese grated, optional

Instructions

• Preheat the oven to 400°F (200°C).  Place the oven grate in the middle of the oven.
• Grease or paper line a 12-cup muffin pan. Set aside for now.
• In a large mixing bowl, sift or whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and both kinds of cheese. Set aside.
• In a medium bowl, whisk together the egg with the buttermilk and the oil.
• Grate the peeled apple directly in these wet ingredients and combine thoroughly together.
• Add the wet ingredients to the dry ingredients and combine with a wooden or rubber spoon. Do not over mix.
• Fill muffin liners ¾ full.
• Divide the ¼ cup of grated cheddar cheese evenly on the top of each muffin.
• Bake for approximately 20 minutes or until top bounces back when lightly touched. 
• Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.

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Notes

• If using paper liners, there is a risk of the muffins sticking to the paper so make sure to spray them with a non-stick spray. 
• Use room temperature ingredients to properly combine the wet ingredients together. 
• Preheat your oven for at least 20 minutes before baking.
• Whisking the dry ingredients together is important to properly distribute the leavening agents. This prevents large air tunnels in the finished product. 
• Use freshly grated cheeses for the best possible flavor. 
• When tossing the cheddar cheese with the dry ingredients, make sure the individual strands of shredded cheese are properly coated. 
• These muffins are best consumed the day they are made. 

What is a substitute for buttermilk?  You can substitute buttermilk with sour milk. Measure 2 tablespoons of lemon juice and add milk to make 1 cup; stir and allow to stand for 5 minutes. 

What to spread on cheese muffins? It is very common to spread butter or cream cheese on muffins. As a healthier option, consider using a fruit butter like apple or pear butter. 

Freezing muffins: Muffins freeze well for up to one month. Wrap completely cool muffins individually in plastic wrap and place them in a freezer bag or container. When ready to consume, simply thaw overnight at room temperature and if desired heat up in the oven. 

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Recipe from Robin Hood booklet "In Praise of Muffins".

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 239mg | Potassium: 113mg | Fiber: 1g | Sugar: 7g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg

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