These moist and satisfying muffins are a tasty mix of sweet and savory. The apple chunks are fresh and fabulous in every bite, and the cheddar adds a savory touch that puts them over the top. They’re hearty, moist, flavorful, and perfect warmed up with a dab of butter.
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If you love muffins, you’re going to REALLY love these muffins. And if you’re on the fence about muffins or can take them or leave them, do yourself a favor and try these. They’re the perfect mix of sweet and savory and they’re so buttery and delicious.
These are great for breakfast, brunch, a light lunch, or a snack. Heck, they’d even be great for dinner. I love warming them up and putting a dab of butter on them for an extra bit of salty butteryness. Simply delish!
These easy muffins are also simple to make. You don’t need a mixer, and you can make quick work of chopping the apples using an alligator chopper.
What you’ll love about Cheddar Apple Muffins
- They have the perfect level of sweetness and are so good warm with a bit of butter.
- These are easy-to-make and forgiving muffins. You don’t have to be a pastry chef to nail them every time!
- They freeze like a dream – pop them in the freezer to enjoy later.
Gather These Ingredients
- All-purpose flour
- Sugar – White granulated sugar.
- Baking powder
- Salt
- Cinnamon
- Cheddar cheese – Shredded.
- Eggs
- Apple juice
- Butter – Melted. I use salted butter.
- Apples – See my notes below for the best apples to use in Apple-Cheddar Muffins.
The Best Apples for Apple Cheddar Muffins
Look for apples with a touch of sweetness but a firm, crisp texture that’ll hold up during baking. Some good picks are:
- Jonagold
- Braeburn
- Honeycrisp
- Pink Lady
- Gala
How To Make The Best Apple-Cheddar Muffins
- Preheat your oven to 375-F and spray a 24-cup muffin pan with non-stick cooking spray.
- Combine the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl.
- Mix in the cheese until well combined.
- Beat the eggs in another bowl and add the apple juice, melted butter and diced apple.
- Add the egg-apple juice mixture to the flour and mix until combined.
- Fill the muffin tins most of the way full and bake for 25-30 minutes or until they’re golden brown and cooked through.
How To Tell If Muffins Are Cooked
Not sure your muffins are cooked through? To determine if your muffins are cooked to perfection, follow these simple tips. First, give them a gentle press on the top with your finger. If they spring back and feel firm, it’s a good sign that they are done. Next, take a toothpick or a small skewer and insert it into the center of a muffin. If it comes out clean or with just a few moist crumbs clinging to it, your muffins are ready! Remember to let them cool for a few minutes in the pan before transferring them to a wire rack for further cooling.
Chef Jenn’s Tips
- Peel and core the apple before dicing. Use an alligator chopper to get finely diced apple. You could also grate the apple, but then the apple will melt into the muffins.
- Sharp cheddar cheese is great in these muffins. I like white cheddar.
- Don’t overmix the muffins. Mix only until combined.
- Fill the muffin tins – these muffins don’t get huge and poofy.
Recommended
Serving Suggestions
Wondering what to serve with Apple Cheddar Muffins? As I said, they’re delish with just a bit of butter on them. Or, turn them into a meal. Pair your muffin with a leafy salad, a hearty bowl of soup, or some of last night’s leftovers.
Storage
Your muffins will keep in an airtight container or plastic bag on the counter for up to a day. If you want to keep them longer, pop them into the freezer! Then all you have to do is thaw one and enjoy!
Step By Step Process
Apple Cheddar Muffins
Ingredients
- 3 cups all-purpose flour
- 2/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups cheddar cheese shredded
- 1 cup apple juice
- 1/2 cup melted butter
- 2 cups apple peeled, cored, and finely diced
Instructions
- Preheat your oven to 375-F and spray a 24-cup muffin pan with non-stick cooking spray.
- Combine the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl.
- Mix in the cheese until well combined.
- Beat the eggs in another bowl and add the apple juice, melted butter and diced apple.
- Add the egg-apple juice mixture to the flour and mix until combined.
- Fill the muffin tins most of the way full and bake for 25-30 minutes or until they're golden brown and cooked through.
Notes
Chef Jenn’s Tips
- Peel and core the apple before dicing. Use an alligator chopper to get finely diced apple. You could also grate the apple, but then the apple will melt into the muffins.
- Sharp cheddar cheese is great in these muffins. I like white cheddar.
- Don’t overmix the muffins. Mix only until combined.
- Fill the muffin tins – these muffins don’t get huge and poofy.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
