Apple Cheddar Muffins with Rosemary Recipe
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.
- 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
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
- 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.
- 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.
- Add Cheese: Stir in the grated sharp cheddar cheese into the dry mixture ensuring it is well distributed.
- Mix Wet Ingredients: In a separate bowl, beat the large egg with milk and melted unsalted butter until smooth and combined.
- Add Apples: Fold the peeled, cored, and finely chopped apples into the wet ingredients, mixing gently to combine.
- 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.
- Fill Muffin Pan: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- 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.
- 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
