Description
Cheddar Apple Cornbread Muffins with Maple Sage Butter are a delightful blend of sweet and savory flavors perfect for fall. These moist muffins combine sharp cheddar cheese with diced apples for texture and a hint of sweetness, while the homemade maple sage butter adds a fragrant and rich finish. Ideal as a side dish or snack, they pair beautifully with soups, chili, or your favorite cozy brunch spread.
Ingredients
Scale
For the Muffins:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 1 cup buttermilk
- ¼ cup unsalted butter, melted
- 1 medium apple (like Honeycrisp or Granny Smith), peeled and finely diced
- 1 cup sharp cheddar cheese, shredded
For the Maple Sage Butter:
- ½ cup unsalted butter, softened
- 2 tablespoons pure maple syrup
- 1 tablespoon finely chopped fresh sage
- Pinch of salt
Instructions
- Prepare the muffin tin and preheat oven. Preheat the oven to 375°F (190°C) and grease or line a 12-cup muffin tin to ensure the muffins do not stick.
- Mix dry ingredients. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine wet ingredients. In a separate bowl, beat the eggs thoroughly, then whisk in the buttermilk and the melted unsalted butter until smooth.
- Combine wet and dry mixtures. Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined; avoid overmixing to keep the muffins tender.
- Fold in apple and cheese. Carefully fold the finely diced apple and shredded sharp cheddar cheese into the batter until evenly distributed.
- Fill muffin cups and bake. Divide the batter evenly among the 12 muffin cups. Bake in the preheated oven for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool the muffins. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
- Prepare maple sage butter. In a small bowl, mix the softened unsalted butter with the pure maple syrup, finely chopped fresh sage, and a pinch of salt until the mixture is smooth and well combined.
- Serve and enjoy. Serve the warm muffins with a generous spread of maple sage butter for a flavorful and comforting treat.
Notes
- These muffins pair wonderfully with soups, chili, or a cozy fall brunch.
- Store leftover maple sage butter in the refrigerator for up to one week.
- For a different flavor twist, try using different varieties of apples or sharp cheeses.
