Looking for a unique twist on classic cornbread? These Cheddar Apple Cornbread Muffins are a perfect blend of sweet and savory flavors, featuring tender bites of apple and sharp cheddar cheese. Paired with a rich Maple Sage Butter, these muffins make an ideal side for fall dinners or a delicious snack on their own. The combination of flavors creates a comforting and seasonal treat that’s easy to make and packed with warmth.
Ingredients:
Muffins:
- 2 tablespoons butter
- 8 oz diced apples
- Pinch of salt
- 1 cup medium stone-ground cornmeal
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ cup neutral-flavored oil (such as vegetable or canola)
- 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:
- Prepare the Apples:
- In a small skillet, melt 2 tablespoons of butter over medium heat.
- Add the diced apples with a pinch of salt and sauté for about 4-5 minutes, until the apples are softened but not mushy.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, light brown sugar, salt, baking powder, and baking soda.
- Prepare the Wet Ingredients:
- In a separate bowl, beat the eggs and then whisk in the oil and milk until well combined.
- Combine the Ingredients:
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in the shredded cheddar cheese and sautéed apples.
- Bake the Muffins:
- Preheat your oven to 375°F (190°C).
- Coat a muffin pan with cooking spray or insert paper liners for easy removal.
- Spoon the muffin batter into the prepared tin, filling each cup about 2/3 full.
- Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool slightly on a wire rack.
- Make the Maple Sage Butter:
- While the muffins are baking, prepare the maple sage butter.
- In a medium bowl, combine the softened butter, chopped sage leaves, maple syrup, and a pinch of salt.
- Mix until smooth and well combined.
- Transfer to a small serving dish or roll into a log using parchment paper for a more elegant presentation.
- Serve:
- Serve the Cheddar Apple Cornbread Muffins warm, with a generous spread of Maple Sage Butter on top. Enjoy!
Conclusion:
These Cheddar Apple Cornbread Muffins with Maple Sage Butter combine sweet apples, sharp cheddar, and earthy sage into a delicious and satisfying treat. Whether served as a side for a savory meal or as a snack with coffee, the warm flavors and textures make them a hit for any fall gathering.
Cheddar Apple Cornbread Muffins with Maple Sage Butter
Cheddar Apple Cornbread Muffins are a sweet and savory twist on traditional cornbread. Loaded with diced apples, sharp cheddar, and paired with a rich Maple Sage Butter, they make a perfect side dish or snack for any autumn meal.
Ingredients
Muffins:
- 2 tablespoons butter
- 8 oz diced apples
- Pinch of salt
- 1 cup medium stone-ground cornmeal
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ cup neutral-flavored oil such as vegetable or canola
- 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
Prepare the Apples:
- In a small skillet, melt 2 tablespoons of butter over medium heat.
- Add the diced apples with a pinch of salt and sauté for about 4-5 minutes, until the apples are softened but not mushy.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, light brown sugar, salt, baking powder, and baking soda.
Prepare the Wet Ingredients:
- In a separate bowl, beat the eggs and then whisk in the oil and milk until well combined.
Combine the Ingredients:
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in the shredded cheddar cheese and sautéed apples.
Bake the Muffins:
- Preheat your oven to 375°F (190°C).
- Coat a muffin pan with cooking spray or insert paper liners for easy removal.
- Spoon the muffin batter into the prepared tin, filling each cup about 2/3 full.
- Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool slightly on a wire rack.
Make the Maple Sage Butter:
- While the muffins are baking, prepare the maple sage butter.
- In a medium bowl, combine the softened butter, chopped sage leaves, maple syrup, and a pinch of salt.
- Mix until smooth and well combined.
- Transfer to a small serving dish or roll into a log using parchment paper for a more elegant presentation.
Serve:
- Serve the Cheddar Apple Cornbread Muffins warm, with a generous spread of Maple Sage Butter on top. Enjoy!