cheesy cornbread muffins with cheddar, caramelized apples, and maple sage butter
yield: 12 muffins
2 tbsp butter
8 oz diced apples
pinch of salt
1 cup medium stone ground cornmeal
1 cup all-purpose flour
1/4 cup light brown sugar
1 tsp salt
½ tsp baking powder
½ tsp baking soda
½ cup neutral-flavored oil
1 cup milk
6 oz shredded cheddar cheese
Maple Sage Butter
2 sticks butter, softened
12 large sage leaves, finely chopped
2 tbsp maple syrup
pinch of salt
Preheat the oven to 375°F. 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 use parchment muffin 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, brown sugar, salt, baking powder, and baking soda. In another mixing bowl, beat the eggs. Add the oil to the eggs and whisk until fully incorporated. Stir in the milk.
Add the wet ingredients to the dry ingredients and whisk until smooth. Fold in the caramelized apples and cheddar cheese.
Evenly distribute the batter into the prepared muffin tin. Bake for 20 minutes until the muffins are golden and cooked through.
Serve warm or at room temperature with a smear of maple sage butter (recipe below).
While the muffins bake, combine the softened butter, sage, maple syrup, and a pinch of salt in a stand mixer fitted with a paddle attachment. Whip the butter until all of the ingredients are incorporated.
Keep the butter at room temperature until serving.