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Apple-Cheddar Corn Muffins

Great with spicy chili, bean soup, or a turkey dinner, these tender-crispy gems are also perfect right out of the oven to go with your coffee. While there are certainly apples and cheese in the batter, this is more about just being a wonderful fall-ish cornmeal muffin. Best warm, they will also travel well in the picnic basket or in a big pocket on a long walk.
makes 12 muffins

Ingredients

  • Shortening or softened butter for greasing muffin tin
  • ¼ cup salted butter, melted and cooled
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup brown sugar
  • 1 cup unbleached all-purpose flour
  • ¾ cup finely-ground yellow cornmeal (I like Quaker cornmeal.)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup chopped apple
  • 1 cup grated extra-sharp Cheddar cheese
  • Butter +/or honey for serving

Instructions

  • PREPARATION: Preheat oven to 400 degrees F and set rack at center. Grease the cups of a muffin tin well, including around the top edges, or line with cupcake papers if you prefer. (I think muffins are better without the paper as they bake with a crispier crust.)
  • MIX TOGETHER THE WET INGREDIENTS: In a medium bowl or measuring cup, whisk together the cooled butter, eggs, buttermilk, and brown sugar.
  • MIX TOGETHER THE DRY INGREDIENTS: In a large bowl, whisk together the flour, cornmeal, baking powder, and baking soda.
  • STIR TOGETHER THE WET AND DRY INGREDIENTS: Pour the buttermilk mixture into the flour mixture, along with the chopped apple, and stir together until just barely mixed.
  • USING A SPRAYED LARGE SCOOP, divide the batter into the greased muffin cups. Top each with some cheese – a little more than a tablespoon for each.
  • BAKE UNTIL GOLDEN BROWN and toothpick inserted at center comes out clean or nearly clean – 14-18 minutes. Set tin on cooling rack for 5-8 minutes. Bang pan firmly a few times and flip to turn muffins out. Or, using an off-set spatula or a small, thin knife, lift muffins out of cups, cutting around edges if necessary. Serve warm with butter or cool, place in freezer bags, and store a day or two at room temperature. Slice in half, butter, and reheat in grill pan or skillet. Freeze for up to 2 months.

Notes

Copyright Alyce Morgan, 2022. All rights reserved.