If you’re looking for an irresistible twist on a classic comfort food, these Cheddar Apple Cornbread Muffins with Maple Sage Butter are about to become a new favorite. Imagine tender, golden cornbread studded with the sharp bite of cheddar and juicy pops of tart apple, all crowned with a dollop of the dreamiest maple sage butter. Each bite is the perfect blend of savory, sweet, and herbal notes, making them just as at home on your holiday table as they are at an easygoing weekend brunch. You might never look at cornbread the same way again.
Ingredients You’ll Need
The magic of Cheddar Apple Cornbread Muffins with Maple Sage Butter starts with simple, honest ingredients. Each one brings something special to the mix, from texture and flavor to a gorgeous, rustic color—no fancy gadgets required, just a little measuring and mixing.
- Yellow cornmeal: Brings that classic golden color and signature slightly gritty, hearty texture to your muffins.
- All-purpose flour: Helps provide structure so each muffin is tender, not crumbly.
- Baking powder: Ensures a beautiful rise and fluffy crumb.
- Baking soda: Gives an extra lift and helps balance the tang of the buttermilk.
- Salt: Enhances every flavor, from cheese to apple to sage.
- Granulated sugar: A hint of sweetness amplifies the apples and balances the cheddar.
- Buttermilk: Adds richness and tang, while keeping the muffins moist.
- Large eggs: Bind everything together for a cohesive, fluffy crumb.
- Unsalted butter, melted: Infuses richness and buttery flavor throughout the muffins.
- Sharp cheddar cheese, shredded: The unmistakable star, adding savory bite and melty goodness.
- Medium apple, peeled and finely diced: Dreamy pops of juicy tartness in every bite—Granny Smiths work best.
- Fresh sage, finely chopped: Earthy, herbal notes bring extra interest and depth.
- Unsalted butter, softened (for Maple Sage Butter): The creamy base for that irresistible spread.
- Pure maple syrup: Sweetens the butter with deep, caramel-like notes—don’t skimp on the real stuff.
- Finely chopped fresh sage (for Maple Sage Butter): Doubles down on the savory, autumnal vibes.
- Pinch of salt (for Maple Sage Butter): Balances the sweetness and ties everything together.
How to Make Cheddar Apple Cornbread Muffins with Maple Sage Butter
Step 1: Prepare Your Muffin Tin
Preheat your oven to 375°F and set yourself up for muffin success by lightly greasing or lining a 12-cup muffin tin. This ensures those beautiful, cheesy muffin tops will slide right out, golden and perfect. If you’re feeling fancy, parchment liners do double-duty for a tidy presentation.
Step 2: Mix Up the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Combining these dry ingredients first ensures that every muffin has the ideal texture—no clumps of baking powder here!
Step 3: Whisk the Wet Ingredients
In a separate medium bowl, blend the buttermilk, eggs, and melted butter until the mixture turns pale yellow and silky. The buttermilk enriches the batter and provides tender results.
Step 4: Combine and Fold
Stir the wet ingredients into the dry ingredients, gently folding until just combined. Now comes the fun: carefully fold in the shredded cheddar, diced apple, and fresh sage. Try not to overmix—you want your muffins fluffy, not tough.
Step 5: Bake to Golden Perfection
Scoop the batter evenly into your muffin tin, filling each well about three-quarters full so they puff up perfectly without overflowing. Slide the pan into the oven and bake for 15 to 18 minutes, until the muffin tops are golden with melty cheese peeking through and a toothpick comes out clean.
Step 6: Whip Up the Maple Sage Butter
While the muffins bake, grab a small bowl and mash together the softened butter, maple syrup, finely chopped sage, and a pinch of salt. The result? A lush, aromatic spread that’s so good, you might find yourself sneaking spoonfuls.
Step 7: Serve Warm and Enjoy!
Once the Cheddar Apple Cornbread Muffins with Maple Sage Butter are out of the oven, let them cool just enough to handle. Then, slather them with that dreamy maple sage butter and let it melt into each nook and cranny. Pure joy.
How to Serve Cheddar Apple Cornbread Muffins with Maple Sage Butter
Garnishes
For a beautiful finishing touch, sprinkle a bit of extra finely chopped sage or a dash of flaky salt over the warm maple sage butter. Want to play up the apple? A thin apple slice perched atop each muffin is a playful nod to what’s inside.
Side Dishes
These muffins love to be the sidekick to so many meals—think big bowls of chili, creamy soups, or even a leafy green salad. They’re also the star of a fall breakfast spread, paired with scrambled eggs or roasted sweet potatoes.
Creative Ways to Present
Try serving Cheddar Apple Cornbread Muffins with Maple Sage Butter in a rustic basket lined with a checkered cloth, or arrange them on a beautiful wooden board alongside little ramekins of maple sage butter for a family-style feel. For brunch buffets, slice the muffins open and fill with bacon or roasted veggies for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, stash leftover muffins in an airtight container at room temperature for up to two days. The maple sage butter is happiest in the fridge, where it stays fresh for a week—give it a quick stir or let it soften before spreading.
Freezing
To freeze, wrap the cooled muffins individually in plastic wrap and slide them into a freezer-safe bag—they’ll keep beautifully for up to two months. You can also freeze maple sage butter in a small airtight container for a taste of autumn anytime.
Reheating
When you’re ready to enjoy, simply pop the muffins in a 300°F oven for about 10 minutes or microwave for about 20 seconds. Spread with freshly softened maple sage butter for that fresh-from-the-oven magic.
FAQs
Can I use a different type Side Dish
Absolutely! While sharp cheddar offers a bold flavor, you could try milder cheddar, gouda, or even a pepper jack for a bit of spice—the base recipe for Cheddar Apple Cornbread Muffins with Maple Sage Butter is wonderfully flexible.
What apples work best for this recipe?
Tart varieties like Granny Smith or Honeycrisp balance the richness of the cheese and the savory cornbread beautifully, but you can also use any firm apple you love.
Is it possible to make these muffins gluten-free?
Yes, just swap the all-purpose flour for a cup-for-cup gluten-free flour blend. The texture may be slightly different, but you’ll retain all the flavor and charm of the original recipe.
Can I make the maple sage butter in advance?
Definitely! Prepare the maple sage butter up to a week ahead of time and refrigerate. Just allow it to soften at room temperature before spreading over your Cheddar Apple Cornbread Muffins with Maple Sage Butter.
What’s the secret to extra-moist muffins?
The buttermilk is key! It provides both flavor and moisture, but be sure to avoid overmixing the batter—just stir until combined for the tenderest results every time.
Final Thoughts
If you’re searching for that special side that steals the show, Cheddar Apple Cornbread Muffins with Maple Sage Butter never let you down. They’re the very definition of cozy yet elevated—perfect for sharing with friends and family. Give them a try, and don’t be surprised if they become your new go-to comfort bake!
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Cheddar Apple Cornbread Muffins with Maple Sage Butter Recipe
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in the savory-sweet combination of cheddar, apple, and sage with these moist and flavorful cornbread muffins, served with a luscious maple sage butter.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
Additional Ingredients:
- 1 cup sharp cheddar cheese, shredded
- 1 medium apple, peeled and finely diced
- 1 tablespoon fresh sage, finely chopped
Maple Sage Butter:
- ½ cup unsalted butter, softened
- 2 tablespoons pure maple syrup
- ½ teaspoon finely chopped fresh sage
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease or line a 12-cup muffin tin.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Combine wet ingredients: In a separate bowl, mix the buttermilk, eggs, and melted butter until well combined.
- Combine wet and dry: Add the wet ingredients to the dry ingredients and stir just until combined.
- Add mix-ins: Fold in the cheddar cheese, diced apple, and chopped sage.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean and the tops are golden.
- Make maple sage butter: While the muffins bake, mix the softened butter, maple syrup, sage, and salt until smooth.
- Serve: Serve the muffins warm with a generous spread of maple sage butter.
Notes
- Use a tart apple like Granny Smith for the best flavor contrast.
- Muffins can be made ahead and frozen; reheat before serving with butter.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 6g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
