I’m so glad I made these Apple Cheddar Muffins. They are absolutely yummy with the perfect combo of apples and cheddar cheese and a hint of rosemary. I like that these muffins are savory, while the apples add a touch of tart sweetness. I’m using Ambrosia apples for this recipe.
I’m excited that we are now into apple season here in the Okanagan. There are so many varieties being harvested here now. Although all of them are wonderful, I have to say my all time favourite apple variety is the Ambrosia. If you haven’t tasted an Ambrosia apple yet, you should! Ambrosia means “food of the gods”, and once you taste one you’ll know why it is so named. The Ambrosia originated here in British Columbia in the 1990s from a chance seedling that appeared in an orchard. Find out more about Ambrosia apples on the Ambrosia Apple website.
These apple cheddar muffins make a great quick breakfast or coffee time snack and they’re delicious with jam if you want to add some sweetness. You can keep apple cheddar muffins, covered, for up to 3 days, or freeze them..
Makes 12 muffins.
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp finely chopped fresh rosemary
- 1 1/2 cups grated sharp cheddar cheese
- 1 large egg
- 1 1/4 cups milk
- 1/4 cup melted butter
- 1 1/2 cups peeled, cored, finely chopped apple (about 2 apples)
Preheat oven to 375°. Prepare a 12 cup muffin pan by greasing or with paper liners, or use a non stick pan. In a large bowl whisk together flour, baking powder, sugar, salt, and rosemary. Add grated cheese and combine. In another bowl beat together egg, milk, and melted butter. Add apples. Make a well in the center of dry ingredients and pour apple mixture in, stirring swiftly until just moistened. Divide batter among cups in prepared pan. Bake in center of oven for 30 minutes, or until a toothpick inserted in center comes out clean.