These Apple Cheddar Muffins are a savory delight with sweet apple, tangy cheese and aromatic thyme - perfect for breakfast, brunch, or a snack.
There's nothing quite like the aroma of freshly baked muffins wafting through your kitchen. The anticipation of taking that first bite, when you can feel the warmth of the muffin in your hand, and the soft crumble as your teeth sink into it.
Muffins, in all their sweet and savory glory, are the ultimate comfort food, perfect for breakfast, brunch, or a quick snack. And today, I'm excited to introduce you to a muffin that's a little different from the usual sweet fare – Apple Cheddar Muffins.
These tender cheese muffins are an ode to the harmonious marriage of sweet, savory, and cheesy flavors.
Imagine biting into a muffin with a tender crumb, a hint of thyme, the subtle crunch of apple chunks, and the rich, melty embrace of cheddar cheese. It's a combination that's guaranteed to make your taste buds dance with joy.
This recipe was originally posted on September 7, 2017 and republished on October 11, 2023 with new text, but the recipe remains the same.
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.
- Plain Flour (All-Purpose): The backbone of these muffins, providing structure and a tender crumb.
- Polenta (Cornmeal): Adds a subtle crunch and a touch of earthy flavor.
- Baking Powder: The leavening agent that makes the muffins rise.
- Sea Salt: Enhances the overall flavor profile, balancing the sweetness of the apples.
- Bicarbonate of Soda (Baking Soda): Works with the baking powder to give the muffins a good lift.
- Fresh Thyme Leaves: Infuse the muffins with a lovely herbaceous note. Substitute dried thyme if needed.
- Apple: Adds a natural sweetness and a bit of texture. Choose your favorite variety.
- Cheddar Cheese: The star of the show, offering a bold, cheesy kick. Feel free to experiment with different types of cheese.
- Free-Range Egg: Binds the ingredients together and provides moisture.
- Milk: Creates a rich, creamy base for the muffin batter.
- Dijon Mustard: Adds a hint of tangy depth to complement the cheddar.
- Spicy Kick: For those who like it hot, add a pinch of cayenne pepper or red pepper flakes to the batter.
- Herb Swap: Experiment with other fresh herbs like rosemary or sage for a different flavor profile.
- Nutty Delight: Sprinkle some chopped walnuts or pecans into the batter for added crunch and a nutty flavor.
- With Soup: Pair these muffins with a warm bowl of soup for a comforting meal. Try Easy Lentil Soup, Carrot Ginger Soup or Potato Leek Soup. Or check out these 30 Delicious Vegan Soup Recipes.
- Brunch Platter: Serve them alongside scrambled eggs, Fried Potatoes and Onions and fresh fruit for a hearty brunch.
- Snack Time: Grab one for a quick and satisfying snack.
- Afternoon Tea: Add an elegant touch to your tea time spread with these savory muffins. Check out these other Afternoon Tea Recipes.
Store these muffins in an airtight container at room temperature for up to two days. If you want to keep them fresh for longer, freeze them in a ziplock bag for up to two months.
- Don't Overmix: To ensure a tender crumb, mix the batter until the ingredients just come together. Overmixing can lead to tough muffins.
- Room Temperature Ingredients: Make sure your egg and milk are at room temperature for a better texture in the final muffins.
- Uniform Chopping: Cut the apples into small, uniform chunks to ensure even distribution in the muffins.
- Adjust Seasoning: Taste your cheese before adding it to the batter. If it's on the saltier side, consider reducing the amount of salt in the recipe.
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 Cheddar Muffins
- 1 ¼ cups plain flour (all-purpose) 150g
- ½ cup fine polenta (cornmeal) 75g
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon fresh thyme
- 1 apple peeled and chopped into small chunks
- ¾ cup cheddar cheese 75g grated
- 1 free range egg lightly beaten
- ¾ cup whole milk
- 1 teaspoon Dijon mustard
- 2 tablespoons cheddar cheese grated
- 1 teaspoon fresh thyme leaves
- Preheat oven to 375°F/190°C. 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.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.