Apple Cheddar Muffins with Rosemary Recipe

Introduction

Apple Cheddar Muffins with Rosemary offer a delightful blend of sweet and savory flavors, perfect for breakfast or a cozy snack. The sharp cheddar and fragrant rosemary complement the tender apple bits, creating a unique and delicious 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, and finely chopped apple (about 2 apples)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin pan by greasing it or lining with paper muffin liners.
2. Step 2: In a large bowl, whisk together the flour, baking powder, sugar, salt, and chopped rosemary until well combined.
3. Step 3: Add the grated sharp cheddar cheese to the dry ingredients and mix thoroughly.
4. Step 4: In a separate bowl, beat the egg, then add the milk and melted butter, mixing until smooth.
5. Step 5: Stir the finely chopped apples into the wet mixture.
6. Step 6: Make a well in the center of the dry ingredients, pour in the apple mixture, and gently stir until just combined. Avoid overmixing to keep muffins tender.
7. Step 7: Spoon the batter evenly into 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: Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a deeper rosemary flavor, gently bruise the rosemary before chopping to release its oils.
• Substitute Granny Smith apples for a tart contrast or use Fuji apples for a sweeter muffin.
• Add a handful of toasted walnuts or pecans for extra crunch.
• Use sharp white cheddar for a slightly different taste profile.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat muffins gently in a microwave or oven before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Fresh rosemary is preferred for its bright flavor, but you can use 1 teaspoon of dried rosemary as a substitute. Be sure to crush it finely before adding to release the flavor.

Can I make these muffins dairy-free?

Yes, substitute the milk with a plant-based milk like almond or oat milk, and use a dairy-free butter alternative. For the cheese, look for a dairy-free cheddar-style cheese or omit it, though this will change the flavor profile.

Apple Cheddar Muffins with Rosemary Recipe

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★★★★★

4.9 from 72 reviews

These Apple Cheddar Muffins with Rosemary are a delightful blend of sweet and savory flavors, featuring sharp cheddar cheese, fresh rosemary, and tender apple pieces. Perfect for breakfast, brunch, or a flavorful snack, these muffins offer a crispy top and a moist, flavorful crumb.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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 prepare for baking the muffins evenly.
2. Prepare Muffin Pan: Grease a 12-cup muffin pan or line it with paper liners to ensure the muffins don’t stick after baking.
3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and finely chopped fresh rosemary to evenly distribute all dry components.
4. Add Cheese: Stir in the grated sharp cheddar cheese, making sure it is well combined with the dry mixture.
5. Combine Wet Ingredients: In a separate bowl, beat the large egg, milk, and melted unsalted butter together until smooth.
6. Incorporate Apples: Stir the finely chopped apple pieces into the wet mixture, ensuring they are evenly coated.
7. Mix Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the apple and wet mixture. Stir swiftly but gently until just moistened; avoid overmixing for light muffins.
8. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
9. Bake Muffins: Bake in the center of the oven at 375°F for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.
10. Cool Muffins: Remove the pan from the oven and allow the muffins to cool in the pan on a wire rack before serving.

Notes

• Use sharp cheddar cheese for the best flavor contrast with the sweetness of the apples.
• Fresh rosemary adds a fragrant, savory note, so finely chop it to avoid large, overpowering bits in the muffins.
• Choose crisp apples like Granny Smith for tartness or sweet apples like Fuji depending on your preference.
• Don’t overmix the batter to keep the muffins tender and fluffy.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Apple cheddar muffins, Rosemary muffins, Savory muffins, Breakfast muffins, Cheese and apple muffins