These apple cheese muffins are delicious! I've added thyme to give them a fragrant flavour that beautifully offsets the creamy cheddar and crisp apple.
Why you'll love this recipe
These muffins are really quick and easy to make.
Just mix a few ingredients together, pour into the muffin tray and bake.
Voila - 20 minutes later you have lovely fresh savoury muffins!
They're perfect served with chilli, stew or just eaten on their own with a little butter and a hot cup of tea.
I've added fine polenta (cornmeal) to give them a bit of texture, as well as small chunks of apple.
The cheese is melted into and onto the muffins for a double hit of sharp cheddar cheese.
Thyme is a wonderful herb to bring out the flavour of both the apples and the cheese so I've mixed some into the batter.
Ingredients and Kitchen Utensils
There are only a few ingredients and kitchen utensils that you will need when boiling sweet potatoes.
Apples and Cheddar
I live in Somerset UK, in an area famed for its apples and cheddar cheese.
Many houses have apple trees that are bursting with fruit at this time of year. I have two trees and the wind is blowing down apples continually at the moment!
My town is small and when the apples start falling, people often leave a box of the ones they don't need out for others to take. It's also a nice way of using different varieties.
I have one very old eating apple tree and one sour cooking apple tree.
My neighbours have Bramleys so they're great for using in a pie, or my Apple Cider Cake with Salted Cider Caramel.
Not far away is the town of Cheddar, where the eponymous cheese comes from.
Last summer we went camping at Cheddar Gorge, a huge underground cave system and found that they have loads of cheese ripening deep in the cold dark depths.
This cheese muffin recipe celebrates the best of my county's local delicacies. They're best washed down with our other famed foodstuff: alcoholic apple cider!
These cheese muffins would be fantastic as a quick breakfast, a snack or a lunch side dish to some instant pot mac n cheese - for extra oozy cheese factor.
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Apple Cheese Muffins with Thyme
- 150 g plain flour (all-purpose)
- 75 g fine polenta (cornmeal)
- 1 tbsp baking powder
- ½ tsp sea salt
- ¼ tsp bicarbonate of soda (baking soda)
- 1 tsp fresh thyme leaves
- 1 apple peeled and chopped into small chunks
- 75 g cheddar cheese grated
- 1 free range egg lightly beaten
- 200 ml whole milk
- 1 tsp Dijon mustard
- 2 tbsp cheddar cheese grated
- 1 tsp thyme leaves
- Preheat oven to 190C/375F. Lightly grease the cups of a muffin tray with cooking oil or butter.
- In a large bowl, sift in the flour, polenta, baking powder, salt and bicarb of soda. Stir in the apple chunks, cheese and thyme.
- In a small bowl, lightly whisk together the egg, milk and mustard.
- Pour the milk mixture into the flour mixture and stir to combine.
- Spoon the batter into the muffin cups ¾ full. Sprinkle the remaining cheddar over the batter.
- Bake for 15-20 minutes or until the muffins have risen and turned a light golden colour. Sprinkle the top with the remaining thyme leaves onto the melted cheese.
- Allow to cool in the tins for 5 minutes, then remove and cool completely on a wire rack.