Cheddar apple cornbread muffins coming in hot for the beginning of Thanksgiving week!
There are some Thanksgiving items that are just mandatory. And I think we can all agree that bread at the table is one of those things!
Whether it be warm dinner rolls or homemade crusty bread fresh out of the oven, it’s always nice to have something to pass around and sort of “fill in” the gaps on the table. A few small bowls of softened, salted butter alongside and all is well.
This year, I am making these cheddar apple cornbread muffins, and I really think they’re going to be a hit.
Ever since I was young and started to cook Thanksgiving dinner for my family, I have always made cornbread. In the beginning, it was simply cornbread from a box mix. I would make two batches, one to eat warm with honey butter and the other to dry out for a cornbread stuffing with apples and cranberries.
No matter what form, cornbread has always been on our Thanksgiving table.
That is why I could not be more excited for these cornbread muffins. I made them once, and they were alright. I made some adjustments, and they were amazing.
Extremely soft, tender, and moist. Full of caramelized apples and lots of cheddar cheese. These things are just perfect.
Plus, these cornbread muffins could not be simpler. I think it took me a total of 10 minutes to prep them and then 14 minutes to bake.
While the muffins are in the oven, I whipped some softened butter with sage and maple syrup. And a pinch of salt. Just leave this butter at room temperature until serving so it’s soft and melts right onto the warm cornbread muffins.
The cheesy, salty, slightly sweet combination really will make everyone so happy come Thanksgiving (which I cannot believe is only 4 days away!).
Wishing everyone a smooth week getting ready for the big day, and definitely hoping you add these cornbread muffins to your list! …and while you’re buying apples, definitely try this maple apple ricotta cake as well.
- 1 tbsp butter
- 6 oz diced apples
- pinch of salt
- 1 cup medium stone ground cornmeal
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 2 eggs
- ¼ cup honey
- 1 cup milk
- 5 oz shredded cheddar cheese
- 2 sticks butter, softened
- 12 large sage leaves, finely chopped
- 1 tbsp honey
- pinch of salt
- Preheat the oven to 400F. Grease a 12-cup muffin tin with oil, making sure to spread a generous amount of oil onto the bottoms and sides of each cup. You could also you greased cupcake liners.
- Melt the butter in a sauté pan over medium heat. Add the apples and a pinch of salt. Saute for about 5-6 minutes until the apples are slightly caramelized. Let cool. In a mixing bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda. In another mixing bowl, beat the eggs. Add the honey to the eggs and whisk until fully incorporated. Mix in the milk. Add the wet ingredients to the dry ingredients and whisk until smooth, making sure not to overmix. Fold in the caramelized apples and cheddar cheese.
- Spoon the batter into the prepared muffin tin. Bake for 12-14 minutes until the muffins are golden and cooked through. I like to insert a toothpick into one of the muffins and make sure it comes out dry.
- While the muffins bake, combine the softened butter, sage, honey, and a pinch of salt in a stand mixer fitted with a paddle attachment. Beat the butter until all of the ingredients are incorporated. Keep at room temperature until serving.
- Serve the warm muffins with a smear of sage butter and enjoy!