My apple cheddar muffins are half biscuit, half muffin and all flavour. They’re totally the kind of snack kids love, and can pull double duty as a side for a hearty fall dinner, like my harvest stew.
Apple cheddar muffins. I know, cheese and apples? Your first reaction may be to close this page as quickly as you can. I get it. Not only do I get it, I would have agreed with you a week ago. You see, my Papa (insert a loving sigh here). He’s the type that sees a freshly baked apple pie on the table, and jumps up to head to the fridge. He isn’t even discerning about it, like, a cheese single is all he’s ever going for, laying it over the slice of pie light a wet blanket. There’s that “sigh” again.
It’s hard to watch, cringe inducing even. I assumed I would never pair cheddar cheese with apples because it always made me go “WTF” as a kid seeing it happen in front of me.
But then.
There is always a “but then”.
The apples started rolling into the super market from the local orchards, and I was making a stew with all the other local produce (that also features apples). Problem was, I needed something to go with it. A surefire way to keep Bo and the kids happy is to have fresh bread, of any kind, on the dinner table. Biscuits was my obvious go to, and everyone loves a cheese biscuit. But I had all those apples.
So, I figured what the hell, why not. Besides, if they were terrible, pizza was only a phone call away. That’s my usual mantra – If I screw up this dinner, pizza is only a phone call away. It makes cooking a lot less stressful!
Apple cheddar muffins are nothing without that butter though!
The key to any biscuit (or hearty muffin), is the butter though. You don’t realize what a difference butter can make until you let yourself experience the really good stuff. I’m talking European, sweet cream, salted butter. Spreading a pad of this on ANYTHING instantly hightens the flavour 1000%. My go-to is Sterling Creamery’s Churn 84. It is so creamy, rich, and sweet… I promise you, nothing is better than this slathered on a warm muffin, or a piece of hot and crusty bread.
One warning though, once you try it, you won’t go back. Churn 84 will absolutely be your new eating butter, and you’ll officially become a butter snob, like me. I’m a total butter snob.
Along with being a butter snob, I’m trying to be more conscious of my food choices. I’m trying to buy and cook more in-season produce (saving money and supporting the local economy). I’m also trying to support more local businesses, like Sterling Creamery, a Canadian owned creamery, and part of the Canadian owned Gay Lea brand. There are so many amazing local products to find, and I’m so proud to be able to partner with them in recipes like this.
Sometimes it’s all about finding the perfect pair
Remember that stew I mentioned up above? It was like the soul mate to these apple cheddar muffins. On their own, amazing, full of flavour, but together. Together! I ripped my muffin in half, slathered on some Churn 84 butter, then scooped in into that fall harvest stew filled with butternut squash, potatoes, parsnips, onions, chicken, and apples… and I wanted to sing. Seriously, it was that good. And I may have a slight obsession with musicals. In my head this was the kinda moment I pictured myself jumping up onto my chair in the kitchen, magically transported into a floaty dress and dancing shoes, with my muffin still in my hand, and start singing and kicking up my heals.
Inside my head is a wonderful, magical, and exhausting place to exist. That tidbit aside, you’ve absolutely got to make this fall harvest stew with these apple cheddar muffins. Perfection!
Ok, back to those apple cheddar muffins!
I think I’ve made you wait long enough now for this muffin recipe, but it was a fun trip to get to this point today. Here’s the recipe, I hope you enjoy it!!
Apple Cheddar Muffins
Ingredients
- 2 1/2 cups flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/4 cups shredded cheese, divided
- 1 large granny smith apple, unpeeled, shredded
- 1 egg
- 1 1/4 cups milk
- 1/4 cup melted butter
- Softened butter for serving, I used Sterling Creamery Churn 84
Instructions
- Preheat your oven to 400ºF with a rack in the middle position. Spray a 12 cup muffin tin with baking spray, or grease it as you usually do (or use muffin wrappers).
- In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt. Whisk in 1 cup of the shredded cheddar cheese and the shredded apple.
- In a second bowl, whisk together the egg, milk, and melted butter.
- Pour the wet mixture over the dry mixture and mix together with a wooden spoon until just combined, don't over mix.
- Divide the batter among the 12 muffin cups, then top with the remaining 1/4 cup of shredded cheddar cheese.
- Bake for 20-25 minutes, until a toothpick inserted comes out clean. Serve warm with softened butter.
Disclosure: I am part of the PTPA Brand Ambassador Program with Gay Lea and I received Compensation as part of my affiliation with this group. The opinions on this blog are my own.
Diego Lopes
Apple cheddar muffins? You made me intrigued. These must be sooo delicious!!
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I am trying to incorporate as many recipes using whole wheat flour in baked goods for my husband with type 2 diabetes. I wonder if these would work by substituting some or all of the all purpose flour with the ww flour. Any thoughts?
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I think these would be great with whole wheat flour! You’ll probably use a little bit less of it though. You could also do a 50/50 or 75/25 split 🙂
If your husband is a flavour loving guy, try adding some jalapenos to them too. Just one diced up tiny adds a nice little kick 🙂
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These apple cheddar muffins look delicious! I was researching recipes for my masterarbeit on culinary innovation, and this one caught my eye. The combination of flavors is unique and inspiring. Thank you for sharing such a great recipe!
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