Description
Cheddar Apple Cornbread Muffins with Maple Sage Butter are a delightful blend of savory and sweet flavors, perfect for fall. These moist muffins combine sharp cheddar cheese with crisp, diced apples and fragrant sage, all baked to golden perfection. Served warm with a creamy, sweet maple sage butter, they make a perfect side dish or a comforting snack that pairs beautifully with soups or roasted meats.
Ingredients
Scale
For the Muffins:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup maple syrup
- 1/4 cup melted unsalted butter
- 1 cup grated sharp cheddar cheese
- 1 medium apple, peeled, cored, and finely diced
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
For the Maple Sage Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons maple syrup
- 1 teaspoon finely chopped fresh sage
- Pinch of salt
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, maple syrup, and melted unsalted butter until smooth and fully blended.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and gently mix just until everything is combined. Avoid overmixing to keep the muffins tender.
- Fold in Flavors: Carefully fold in the grated sharp cheddar cheese, finely diced apple, and chopped fresh or dried sage, distributing them evenly throughout the batter.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 16 to 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Prepare Maple Sage Butter: While the muffins bake, combine the softened unsalted butter, maple syrup, finely chopped fresh sage, and a pinch of salt in a small bowl. Stir until smooth and refrigerate if you prefer a firmer spread.
- Serve: Once muffins are done, let them cool slightly. Serve warm with a generous dollop of the maple sage butter for the perfect sweet and savory combination.
Notes
- These muffins pair perfectly with fall soups or roasted meats, enhancing seasonal meals.
- For extra texture and flavor, sprinkle additional cheddar cheese or cornmeal on top of the muffins before baking.
- Use a tart apple variety such as Granny Smith to complement the sharpness of the cheddar and the sweetness of the maple syrup.
