, Updated Maria 6 Comments
Jump to Recipe
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
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 2 cups of flour (284 grams), 4 tablespoons of sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon of salt, and ¼ teaspoon of cinnamon. Add 1 cup of grated cheddar and ⅓ cup of grated Parmesan cheese. Combine properly together and set aside.
In a medium bowl, whisk together one egg (room temperature) with 1 cup of buttermilk (room temperature) and ¼ cup of vegetable oil.
Peel one apple and grate directly in the wet ingredients. 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 forapproximately 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.
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 inspiration
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 favoriteblueberry muffins, all of which I have been making for decades!
Hope you enjoy them as much as I do!
THANKS SO MUCHfor following and being part of theShe loves biscotticommunity where you will findSimple & Tasty Family-Friendly Recipes with an Italian Twist.
And if you are new here, welcome!You may want to sign up formy 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!
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.
5 from 1 vote
Print Save Recipe Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes 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 forapproximately 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.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
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
SIGN UP for Email updates!YES! Send me FREE RECIPES!
About Maria
Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.
Reader Interactions
Comments
Mary Jane
Just ate on of the muffins and the are very light and tasty. I will try it with fig jam or Nutella. Ciao.
Reply
Maria
I am so thrilled to read this Mary Jane! Thanks so much for sharing.
Reply
Val
Can’t wait to try these!Reply
Maria
I hope you get a chance to try the recipe! Enjoy!
Reply
Mia
Hello Maria,
I made the cheese/apple muffins. For added nutrition, I substituted 1 cup pulverized oats instead of 1 cup flour and also added chopped walnuts and lemon rind. I was amazed that they were very fluffy, even with this change. I think next time I will not add salt since the cheese has plenty of it.
All in all, it is an excellent recipe. Thank you for sharing!
Reply
Maria
Love the substitution Mia. Thanks for sharing and taking the time to comment!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.