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
Scale
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
