Apple Cheddar Muffins

Two halves of an apple cheddar muffin with butter on a small white plate.

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These Apple Cheddar Muffins are the perfect fall snack or light breakfast! With a hint of sweetness, these muffins are deliciously unexpected!

Prep Time15

Cook Time20

Resting Time (optional)1

Total Time1 35

Course: Breakfast, Snack

Cuisine: Universal

Keyword: apple, apples, baking, Cheddar, cheese, muffins, quick bread, savory muffins, snack, vegetarian

Special Diet: Nut Free, Vegetarian

Servings:

Calories: 255kcal

Author: Carissa Serink

Equipment

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
2/3 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup plain or vanilla Greek yogurt
1/2 cup milk any milkfat percentage will work
1/4 cup canola oil or another neutral-flavored cooking oil
2 large eggs
2-3 medium apples
1 cup grated cheddar cheese plus a little extra for sprinkling on top of the muffins, if desired

Instructions

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup whole wheat flour, 2/3 cup granulated sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until combined. Set aside.
In a medium bowl or large measuring cup, whisk together 1/2 cup plain or vanilla Greek yogurt, 1/2 cup milk, 1/4 cup canola oil, and 2 large eggs until combined. Set aside.
Peel two of the apples and grate them using the large holes of a box grater until you have 1 1/2 cups of shredded apple (peel and grate a third apple if you don't have enough after the first two).
Add the liquid ingredients and the shredded apple to the large bowl of dry ingredients and fold to combine just until there are no pockets of flour. Note that the batter will be very thick.
Optional: I highly recommend resting your muffin batter for at least an hour in the fridge before baking, or up to overnight. However, you can bake them right after mixing if needed.
When you're ready to bake, turn on the oven to 375°F and prepare a 12-cup muffin pan by lining the cups with paper liners or greasing them generously.
Remove the muffin batter from the fridge and fold in 1 cup grated cheddar cheese. Divide the batter evenly between the 12 muffin cups, and sprinkle a little extra cheddar cheese on the tops of the batter if desired.
Bake the muffins for about 20 minutes, until a toothpick inserted into the center of a muffin comes out with a few crumbs clinging to it. Allow the muffins to cool in the pan for at least 10 minutes before serving. Store any leftover muffins in a zipper bag at room temperature for up to 2 days, or for a couple of months in the freezer.

Nutrition