Description
These Cheddar Apple Cornbread Muffins with Maple Sage Butter are a perfect blend of savory and sweet flavors. Featuring caramelized apples, sharp cheddar cheese, and a moist cornbread base, these muffins are complemented by a rich, aromatic maple sage butter that adds a gourmet touch. Ideal for breakfast, brunch, or a comforting snack, they offer a delightful balance of textures and tastes that are sure to impress.
Ingredients
Scale
Muffins
- 2 tablespoons butter
- 8 oz apples, diced
- Pinch of salt
- 1 cup medium stone ground cornmeal
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup neutral-flavored oil
- 1 cup milk
- 6 oz shredded cheddar cheese
Maple Sage Butter
- 2 sticks butter, softened (approximately 1 cup)
- 12 large sage leaves, finely chopped
- 2 tablespoons maple syrup
- Pinch of salt
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with oil or line it with parchment muffin liners to prevent sticking.
- Caramelize Apples: In a sauté pan over medium heat, melt 2 tablespoons of butter. Add the diced apples and a pinch of salt. Sauté for 5-6 minutes until the apples are slightly caramelized. Remove from heat and let cool.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, light brown sugar, salt, baking powder, and baking soda until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs. Then whisk in the neutral-flavored oil and milk until the mixture is smooth and fully combined.
- Make Batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just smooth. Fold in the cooled caramelized apples and shredded cheddar cheese carefully to distribute evenly.
- Fill Muffin Tin and Bake: Evenly divide the batter into the prepared muffin tin cups. Bake in the preheated oven for 20 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Prepare Maple Sage Butter: While the muffins bake, place the softened butter, finely chopped sage leaves, maple syrup, and a pinch of salt in a stand mixer fitted with the paddle attachment. Whip on medium speed until the mixture is fluffy and thoroughly combined.
- Serve: Allow muffins to cool slightly. Serve warm or at room temperature with a generous spread of the maple sage butter for maximum flavor.
Notes
- You can substitute the neutral-flavored oil with vegetable or canola oil if preferred.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend suitable for baking.
- Ensure the apples are cooled before adding to the batter to prevent altering the batter consistency.
- The maple sage butter can be stored in the refrigerator and brought to room temperature before serving.
- These muffins are best enjoyed fresh but can be refrigerated for up to 3 days.
