Apple Cheddar Muffins with Rosemary Recipe

Introduction

Apple Cheddar Muffins with Rosemary offer a delightful blend of sweet and savory flavors, perfect for a cozy breakfast or snack. The sharp cheddar pairs beautifully with fresh rosemary and tender apple pieces, creating a unique and comforting treat.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• 1 ½ cups grated sharp cheddar cheese
• 1 large egg
• 1 ¼ cups milk
• ¼ cup melted unsalted butter
• 1 ½ cups peeled, cored, finely chopped apple (about 2 apples)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners, or use a non-stick pan.
2. Step 2: In a large bowl, whisk together the flour, baking powder, sugar, salt, and chopped rosemary.
3. Step 3: Add the grated cheddar cheese to the dry ingredients and stir to combine evenly.
4. Step 4: In a separate bowl, beat the egg, then whisk in the milk and melted butter.
5. Step 5: Stir the chopped apples into the wet mixture gently.
6. Step 6: Make a well in the center of the dry ingredients. Pour in the apple mixture and stir quickly just until the batter is moistened; do not overmix.
7. Step 7: Divide the batter evenly among the prepared muffin cups.
8. Step 8: Bake in the center of the oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, toast the chopped rosemary lightly before adding to the dry ingredients.
• Substitute granny smith apples for a tarter bite, or sweeter varieties like Fuji for a more mellow muffin.
• Use sharp or extra-sharp cheddar depending on how pronounced you want the savory cheese flavor.
• Add a pinch of cinnamon or nutmeg for a warming spice twist.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to restore their moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded pre-packaged cheese instead of grating cheddar myself?

Yes, pre-shredded cheese works fine, but freshly grated cheddar generally melts better and provides a fresher taste.

Can I substitute dried rosemary for fresh?

You can, but use about one-third the amount of dried rosemary since it’s more concentrated and less fragrant than fresh.

Apple Cheddar Muffins with Rosemary Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

These Apple Cheddar Muffins with Rosemary combine the sweet, tart flavors of fresh apples with the sharpness of cheddar cheese and a fragrant hint of rosemary. Perfectly tender and savory, these muffins make a delicious breakfast treat or a flavorful snack any time of day.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• 1 ½ cups grated sharp cheddar cheese

Wet Ingredients

• 1 large egg
• 1 ¼ cups milk
• ¼ cup melted unsalted butter

Produce

• 1 ½ cups peeled, cored, finely chopped apple (about 2 apples)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin pan by greasing it or lining with paper muffin liners to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and finely chopped fresh rosemary until evenly combined.
3. Add Cheese: Stir in the grated sharp cheddar cheese into the dry mixture ensuring it is well distributed.
4. Mix Wet Ingredients: In a separate bowl, beat the large egg with milk and melted unsalted butter until smooth and combined.
5. Add Apples: Fold the peeled, cored, and finely chopped apples into the wet ingredients, mixing gently to combine.
6. Combine Wet & Dry: Make a well in the center of the dry ingredients and pour the apple mixture in. Stir swiftly but gently until the batter is just moistened; avoid overmixing to keep muffins tender.
7. Fill Muffin Pan: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
8. Bake: Place the muffin pan in the center rack of the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool: Remove the muffins from the oven and let them cool in the pan on a wire rack for several minutes before transferring them to the rack to cool completely.

Notes

• Ensure not to overmix the muffin batter to maintain a light and fluffy texture.
• Fresh rosemary can be substituted with dried rosemary, but reduce the amount to about 1 teaspoon due to its stronger flavor.
• Sharp cheddar cheese provides the best flavor contrast; mild cheddar can be used but will produce a subtler taste.
• For best results, use tart apples like Granny Smith or Honeycrisp for a nice balance of sweetness and acidity.
• To reduce sodium, consider using low-sodium cheddar cheese and adjusting the salt accordingly.
• These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: apple cheddar muffins, rosemary muffins, savory muffins, breakfast muffins, cheese muffins, baked muffins