Print

Cheddar Apple Cornbread Muffins with Maple Sage Butter

cheesy cornbread muffins with cheddar, caramelized apples, and maple sage butter

yield: 12 muffins

Ingredients

Scale

Muffins

Maple Sage Butter

Instructions

Muffins

  1. 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.
  2. 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.
  3. In a mixing bowl, whisk together the cornmeal, flour, 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.
  4. Add the wet ingredients to the dry ingredients and whisk until smooth. Fold in the caramelized apples and cheddar cheese.
  5. Evenly distribute the batter into the prepared muffin tin. Bake for 20 minutes until the muffins are golden and cooked through.
  6. Serve warm or at room temperature with a smear of maple sage butter (recipe below).

Sage Butter

  1. 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.
  2. Keep the butter at room temperature until serving.