Fall is in the air and apples are at the market. I have a small mountain’s worth of apples to use up and have already made my annual batch of apple sauce & apple butter. I decided to pull out a recipe I hadn’t made in a while and use up some of those delicious, crisp apples – apple cheddar muffins. These muffins are the perfect combination of sweet and savory and are, without a doubt, one of the best muffins around.
If you don’t intend to eat an entire tray of muffins in one day, I highly recommend staying away from this recipe. If you choose to ignore my advice, don’t say I didn’t warn you!
I made a dozen large muffins and another dozen mini-muffins from this recipe and there are already no mini-muffins left thanks to the kids and I.
Apple Cheddar Muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2/3 cup sugar
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 1/2 cups shredded aged, sharp cheddar – sharp is key.
1 cup apple juice
1/2 cup butter, melted
2 cups finely chopped apple – a tart apple like a Granny Smith works perfectly in this recipe!
Preheat oven to 375F.
Combine all the dry ingredients and stir. Add cheese and stir some more.
Beat eggs with apple juice, add butter and apple. Pour wet mixture into dry and combine until the entire mixture is wet. Divide batter into greased or lined muffin tin.
Bake for 25-30 minutes until a toothpick inserted in the center of a muffin comes out clean.