Cheddar Apple Cornbread Muffins with Maple Sage Butter are the kind of heartwarming treat that instantly conjures up cozy mornings and crisp autumn afternoons. Imagine tender, golden cornbread muffins bursting with the savory tang of sharp cheddar, the sweet crunch of apples, and fragrant flecks of sage, all crowned with a dreamy swirl of maple-kissed butter. This irresistible combination brings together sweet and savory in every bite, making these muffins a standout for breakfast, brunch, or snacking. If you’re looking for a recipe that feels both nostalgic and new, Cheddar Apple Cornbread Muffins with Maple Sage Butter are sure to become a cherished addition to your baking repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role in creating the perfect balance of flavors and textures. From the classic crumb of cornmeal to the aromatic freshness of sage, these simple components come together for a truly unforgettable muffin experience.
- Cornmeal: Gives the muffins their signature golden crumb and delightful texture.
- All-purpose flour: Provides just the right structure for a tender, moist muffin.
- Baking powder: Ensures your muffins rise into light, fluffy perfection.
- Baking soda: Reacts with buttermilk for a subtle lift and tangy flavor.
- Salt: Balances the sweetness and brings out the best in both cheddar and apple.
- Granulated sugar: Adds just enough sweetness to complement the apples and maple butter.
- Ground cinnamon: Infuses the muffins with cozy warmth and depth.
- Buttermilk: Keeps the crumb tender and adds a delicious tang.
- Large eggs: Bind everything together for a rich, satisfying bite.
- Unsalted butter (melted): Lends richness and moisture to the batter.
- Sharp cheddar cheese (shredded): Adds a punch of savory flavor and gooey texture.
- Apple (peeled and finely diced): Brings natural sweetness and juicy bites to every muffin.
- Fresh sage (finely chopped): Offers an earthy, aromatic note that ties all the flavors together.
- For the Maple Sage Butter: Creamy unsalted butter, pure maple syrup, more fresh sage, and a pinch of salt combine for the ultimate finishing touch.
How to Make Cheddar Apple Cornbread Muffins with Maple Sage Butter
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 400°F to ensure it’s nice and hot when your muffins are ready to bake. Grease or line a 12-cup muffin tin so the muffins release easily once baked. This step sets you up for golden, perfectly shaped muffins every time.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar, and ground cinnamon. Combining all the dry ingredients first helps distribute the leaveners and spices evenly, so every muffin bakes up light and flavorful.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and melted unsalted butter. The buttermilk’s tang and the richness of the eggs and butter create a moist, tender crumb that pairs perfectly with the savory and sweet mix-ins coming up next.
Step 4: Bring the Batter Together
Pour the wet mixture into the dry ingredients, stirring just until everything is combined. Be careful not to overmix; a few lumps are perfectly fine and will ensure your Cheddar Apple Cornbread Muffins with Maple Sage Butter stay tender, never tough.
Step 5: Fold in the Cheddar, Apple, and Sage
Gently fold in the shredded sharp cheddar cheese, finely diced apple, and chopped fresh sage. This is where the magic happens—each scoop of batter will be flecked with melty cheese, juicy apple bits, and herby green specks, promising incredible flavor in every bite.
Step 6: Fill and Bake
Divide the batter evenly among the twelve muffin cups. Pop the tin into the preheated oven and bake for 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let them cool slightly before serving—they’ll smell absolutely irresistible!
Step 7: Make the Maple Sage Butter
While the muffins bake, prepare the magical Maple Sage Butter. Beat together softened unsalted butter, pure maple syrup, chopped fresh sage, and a pinch of salt until smooth and fluffy. This sweet-savory butter is the crowning glory that transforms these muffins from delicious to unforgettable.
How to Serve Cheddar Apple Cornbread Muffins with Maple Sage Butter
Garnishes
A pat of the Maple Sage Butter melting into a warm muffin is all you truly need, but adding a tiny sprinkle of flaky sea salt or a few extra sage leaves on top can make them look as beautiful as they taste. For a pop of color, a dusting of ground cinnamon or a drizzle of maple syrup is lovely.
Side Dishes
Cheddar Apple Cornbread Muffins with Maple Sage Butter are outstanding alongside a cozy bowl of chili, a hearty fall soup, or even a simple green salad. They also shine as part of a brunch spread with eggs, roasted veggies, or crispy bacon.
Creative Ways to Present
Serve these muffins in a bread basket lined with a colorful napkin for a rustic vibe, or arrange them on a wooden board with sliced apples and extra cheese. For a special occasion, mini versions make adorable party bites, especially with a swirl of Maple Sage Butter piped on top.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheddar Apple Cornbread Muffins with Maple Sage Butter in an airtight container at room temperature for up to three days. They’ll stay moist and flavorful, especially if you keep the butter separate until serving.
Freezing
These muffins freeze beautifully! Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. The Maple Sage Butter can also be frozen—just store it in a small airtight container. Thaw overnight in the fridge or at room temperature before reheating.
Reheating
To reheat, simply pop a muffin in the microwave for 15-20 seconds or warm them in a low oven (about 300°F) for 5-7 minutes. The Maple Sage Butter softens quickly at room temperature, so spread it generously on your warm muffin right before eating.
FAQs
Can I use a different type Side Dish, Breakfast
Absolutely! While sharp cheddar brings bold flavor, you can experiment with smoked gouda, pepper jack, or even a mild Swiss. Each one will give your Cheddar Apple Cornbread Muffins with Maple Sage Butter its own unique twist.
What kind of apples work best?
A firm, sweet-tart variety like Honeycrisp or Granny Smith is ideal. These apples hold their shape and add a juicy burst without making the muffins soggy.
Can I substitute dried sage for fresh?
Fresh sage really shines here, but if you only have dried, use about half the amount called for. The flavor will be a bit more concentrated, but still delicious.
Are these muffins gluten-free?
As written, this recipe uses all-purpose flour, so it’s not gluten-free. However, you can try a 1:1 gluten-free baking flour blend for a similar result—just be sure to check the texture as it may vary.
How do I make the muffins extra moist?
Be careful not to overbake them, and make sure to measure your ingredients accurately. Adding a little extra apple or a spoonful of sour cream can also bump up the moisture, but the recipe as written yields a wonderfully tender crumb.
Final Thoughts
There’s something truly special about sharing a batch of Cheddar Apple Cornbread Muffins with Maple Sage Butter, whether it’s with family on a lazy weekend or friends gathered for a cozy meal. I hope you’ll give this recipe a try and create some delicious memories of your own—these muffins are sure to win hearts (and taste buds) every single time!
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Cheddar Apple Cornbread Muffins with Maple Sage Butter Recipe
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in these Cheddar Apple Cornbread Muffins with Maple Sage Butter, a perfect blend of savory and sweet flavors. Moist cornbread muffins studded with sharp cheddar and crisp diced apples are enhanced by aromatic fresh sage. Topped with a luscious maple sage butter, these muffins make an ideal side dish or breakfast treat, especially during the fall season.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
Mix-ins
- 1 cup sharp cheddar cheese, shredded
- 1 cup peeled and finely diced apple (such as Honeycrisp)
- 1 tablespoon fresh sage, finely chopped
For the Maple Sage Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons pure maple syrup
- 1 teaspoon finely chopped fresh sage
- Pinch of salt
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, granulated sugar, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted unsalted butter until smooth and fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined, being careful not to overmix to maintain a light texture.
- Fold in Flavor Additions: Gently fold in the shredded sharp cheddar cheese, finely diced apple, and chopped fresh sage to evenly distribute throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow space for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove from oven and allow the muffins to cool slightly in the tin before transferring to a wire rack to prevent sogginess at the base.
- Make Maple Sage Butter: In a small bowl, combine softened unsalted butter, pure maple syrup, finely chopped fresh sage, and a pinch of salt. Mix until smooth and well incorporated.
- Serve: Serve the warm muffins alongside a dollop or pat of the maple sage butter for spreading.
Notes
- Serve the muffins warm with the maple sage butter for best flavor and texture.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Reheat muffins briefly in the oven or microwave before serving to restore freshness.
- Fresh sage can be substituted with thyme or rosemary for a different aromatic twist.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Side Dish, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin with 1 tablespoon maple sage butter
- Calories: 240
- Sugar: 6g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
