Apple Cheddar Muffins with Rosemary Recipe

Introduction

These Apple Cheddar Muffins with Rosemary offer a delightful balance of savory and sweet flavors, perfect for breakfast or a snack. The sharp cheddar cheese pairs beautifully with fresh rosemary and crisp apples, creating a unique and tasty treat.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• 1 ½ cups grated sharp cheddar cheese
• 1 large egg
• 1 ¼ cups milk
• ¼ cup melted unsalted butter
• 1 ½ cups peeled, cored, finely chopped apple (about 2 apples)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin pan by greasing it or lining with paper muffin cups, or use a non-stick pan.
2. Step 2: In a large bowl, whisk together the flour, baking powder, sugar, salt, and chopped rosemary until evenly combined.
3. Step 3: Stir the grated sharp cheddar cheese into the dry mixture until well distributed.
4. Step 4: In a separate bowl, beat the egg with the milk and melted unsalted butter until smooth.
5. Step 5: Add the finely chopped apples to the wet ingredients and stir to combine.
6. Step 6: Create a well in the center of the dry ingredients and pour in the apple mixture. Stir gently but swiftly until just moistened; do not overmix.
7. Step 7: Divide the batter evenly among the prepared muffin cups.
8. Step 8: Bake in the center of the oven for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Step 9: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use a tart apple variety like Granny Smith for a nice contrast to the sharp cheddar and rosemary.
• Swap fresh rosemary with 1 teaspoon dried rosemary if fresh is not available.
• Add a pinch of black pepper or smoked paprika for an extra layer of flavor.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cheddar cheese for this recipe?

Yes, pre-shredded cheddar works fine, but freshly grated cheese tends to melt better and creates a better texture in the muffins.

Can I make these muffins dairy-free?

You can substitute the cheddar with a dairy-free cheese alternative and use plant-based milk and vegan butter to make these muffins dairy-free.

Apple Cheddar Muffins with Rosemary Recipe

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★★★★★

4.6 from 139 reviews

These Apple Cheddar Muffins with Rosemary offer a delightful blend of savory and sweet flavors. The sharp cheddar complements the fresh apples and aromatic rosemary perfectly, creating moist, flavorful muffins ideal for breakfast, brunch, or a snack.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• 1 ½ cups grated sharp cheddar cheese

Wet Ingredients

• 1 large egg
• 1 ¼ cups milk
• ¼ cup melted unsalted butter
• 1 ½ cups peeled, cored, and finely chopped apple (about 2 apples)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the muffins evenly.
2. Prepare Muffin Pan: Grease a 12-cup muffin pan or line it with paper liners to prevent sticking, or use a non-stick pan.
3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, salt, and chopped fresh rosemary to evenly distribute the leavening agents and seasoning.
4. Add Cheese: Stir in the grated sharp cheddar cheese, mixing well to combine with the dry ingredients.
5. Combine Wet Ingredients: In a separate bowl, beat the egg, then add milk and melted butter, stirring until combined.
6. Add Apples: Stir the finely chopped apples into the wet mixture, incorporating them thoroughly.
7. Mix Batter: Make a well in the center of the dry ingredients and pour the wet mixture in. Stir swiftly but gently until just moistened; do not overmix to keep muffins tender.
8. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
9. Bake: Bake in the center of the oven for approximately 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool: Remove the muffins from the oven and allow to cool in the pan on a wire rack before serving.

Notes

• Ensure not to overmix the batter to keep muffins light and tender.
• Fresh rosemary should be finely chopped to distribute flavor evenly.
• Use sharp cheddar for the best flavor contrast with the apples.
• You can substitute milk with a dairy-free alternative to make the recipe lactose-free.
• The muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.

Keywords: Apple muffins, cheddar muffins, savory muffins, rosemary muffins, breakfast muffins, cheese apple muffins