Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheddar Apple Cornbread Muffins with Maple Sage Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 80 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Description

These Cheddar Apple Cornbread Muffins with Maple Sage Butter combine the sweetness of caramelized apples and rich cheddar cheese in a moist cornbread base, topped with a fragrant and creamy maple sage butter. Perfectly balanced with savory and sweet flavors, these muffins make a delightful breakfast or snack.

Ingredients

Muffins

  • 2 tablespoons butter
  • 8 oz apples, diced
  • Pinch of salt
  • 1 cup medium stone ground cornmeal
  • 1 cup all-purpose flour
  • ¼ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large eggs
  • ½ cup neutral-flavored oil
  • 1 cup milk
  • 6 oz shredded cheddar cheese

Maple Sage Butter

  • 2 sticks butter, softened
  • 12 large sage leaves, finely chopped
  • 2 tablespoons maple syrup
  • Pinch of salt

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with oil or line it with parchment muffin liners to prevent sticking.
  2. Caramelize Apples: In a sauté pan over medium heat, melt 2 tablespoons of butter. Add the diced apples and a pinch of salt, then sauté for 5-6 minutes until the apples are slightly caramelized and softened. Remove from heat and let cool.
  3. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, light brown sugar, salt, baking powder, and baking soda until well combined.
  4. Mix Wet Ingredients: In a separate bowl, beat the eggs. Whisk in the neutral-flavored oil and milk until the mixture is fully combined and smooth.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk gently until the batter is smooth. Carefully fold in the caramelized apples and shredded cheddar cheese.
  6. Fill Muffin Tin and Bake: Evenly distribute the batter into the prepared muffin tin cups, filling each about three-quarters full. Bake in the preheated oven for 20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  7. Prepare Maple Sage Butter: While the muffins bake, place the softened butter, finely chopped sage leaves, maple syrup, and a pinch of salt in a stand mixer fitted with the paddle attachment. Whip on medium speed until the mixture is well combined, creamy, and fluffy.
  8. Serve: Keep the maple sage butter at room temperature for easy spreading. Serve warm or at room temperature with the muffins for a delicious flavor boost.

Notes

  • Ensure apples are finely diced for even caramelization and distribution in the batter.
  • If you don’t have a stand mixer, you can whip the maple sage butter by hand using a fork or hand mixer.
  • Use a neutral oil such as vegetable or canola oil to avoid overpowering the muffin flavors.
  • For a dairy-free version, substitute butter with a vegan butter and milk with a plant-based milk alternative.
  • Storing leftover muffins in an airtight container at room temperature for up to 2 days is best; slightly warm before serving.

Find it online: https://slsrecipes.com/cheddar-apple-cornbread-muffins-with-maple-sage-butter-recipe/