Apple Cheddar Muffins
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Did you know that you can bake with cheddar cheese? These Apple Cheddar Muffins are the perfect savory treat for Fall, and they are super versatile. Serve for breakfast with coffee, as a side dish with soup, or even as a midday snack!
The texture of the muffins is moist and crumbly like a biscuit, and they have a rich, mouthwatering flavor. The best part is that they come together in just 30 minutes! You can even make the muffin batter in advance to save time on prep.
Why You’ll Love This Recipe
- They’re Versatile. These delicious Apple Cheddar Muffins are great as a breakfast, snack, or side dish to soups and hearty chilis.
- They’re a Unique Way to Bake with Apples. Heinen’s local apples come in a wide assortment of varieties from small farms across Ohio and the Midwest. You can use any sweet local variety in this recipe!
Apple Cheddar Muffins
Cook time: 20min Prep time: 10min Total time: 30min
Servings: 12 Muffins
Ingredients
- 2 local apples, peeled, cored, and finely chopped
- 2 ½ cups all-purpose flour
- 1 Tbsp. baking powder
- 1 Tbsp. Heinen's sugar
- 1 Tsp. salt
- 2 Tbsp. fresh rosemary, chopped
- 4 Tbsp. Heinen’s butter, softened
- 2 cups Heinen’s Hand-Selected Cheese | Use Heinen's A2 Grass Fed Organic Smoked Cheddar, Heinen's Hand Selected English Vintage Cheddar, or Heinen's Hand-Selected 9 Year Vintage Cheddar
- 1 Heinen’s cage free eggs
- 1 cup Heinen’s milk
Instructions
- Preheat the oven to 375°F.
- Grease a 12-cup nonstick muffin pan and set aside.
- In a large bowl, combine the flour, baking powder, sugar, salt, and rosemary.
- Cut the softened butter into small pieces. Mix the butter into the flour mixture with your fingers until crumbly.
- Add the shredded cheddar cheese and apples. Gently stir.
- In a separate bowl, combine the egg and milk. Slowly pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter in prepared baking pan. Bake for 20 minutes, until the muffins are golden brown. Cool on a wire rack, then serve.
