Apples. Cheddar. Maple. Enough said.

26 May

Back in my high school days, I was known amongst my friends as the bring-er of good treats. I liked this responsibility and made sure that I did not disappoint. One day, we were getting together and I decided that some muffins would be appropriate. Some muffins that they would not expect. I flipped through my mother’s Robin Hood flour cookbook and found apple cheddar date muffins. WHAT?!?!? This was too much for my 16 year old self to handle. Perfect. I left out the dates and made them with that familiar brick or bright orange extra old cheddar my mom is always guaranteed to have on hand and plucked the last granny smith apple from our fruit bowl.

These muffins blew all of our minds.

I’ve made these time and time again, including when my high school clan came down to visit me (so nice!)

I’ve changed a few things over the years, like using a little whole wheat flour to make them a little more substantial, using a good quality cheddar and substituting maple syrup for white sugar. Win.

The best part is that there’s just 3 steps.

1. Whisk wet ingredients together

2. Mix dry ingredients together and stir into the wet.

3. Fold in apples and cheddar.

That’s it. They are just muffins after all.

Side Note: Have you ever had Irish Dubliner cheddar? Ok. Go buy some. Eat some. Put it in your muffins. Make a grilled cheese. Thank me later.

Batter complete! Oh, and don’t overmix. Your muffins won’t be as nice. But you knew that already.


Just make them. You will love them. Promise.

Maple Apple Cheddar Muffins

1 egg

1/4 cup oil (I used grapeseed)

1 cup milk

1 cup maple syrup (or sugar…I guess)

1 cup all purpose flour

1 cup whole wheat flour

1 tbsp baking powder

1/2 tsp salt

1 cup grated cheddar cheese (plus a little extra to sprinkle on top)

1 cup grated apple

2 tbsp brown sugar (optional)

Whisk together egg, oil, milk and syrup

Mix dry ingredients, then stir into egg mixture.

Fold in apples and cheese.

Combine extra cheddar with brown sugar and sprinkle on the muffins

Bake at 350F for 30 minutes or until toothpick comes out clean

To note: this recipe makes rather large muffins. You might want to fill the cups less and bake 24 smaller muffins instead of 12. I went for just the 12, but I found there was a lot of batter.


7 Responses to “Apples. Cheddar. Maple. Enough said.”

  1. Conny May 26, 2011 at 8:09 am #

    Oh, can’t wait to try these… they sound amazing

    • fabilous15 May 26, 2011 at 9:49 am #

      They’re the greatest. To note, you can easily substitute all purpose spelt flour and whole spelt flour for these muffins.

  2. Diane May 26, 2011 at 10:00 am #

    Yes! The recipe has officially made it onto the internet to be consumed by all! They are just too good…we eat ALL of them when she makes them for us! I like the maple syrup trick too :)

  3. Sam Gary May 26, 2011 at 2:04 pm #

    Liam and i will definitely be making these!!
    Then leftover cheddar on leftover challah bread for grilled cheese!

  4. Diane September 25, 2011 at 6:54 pm #

    Just made these and they were a hit with the roommates! I shall warm their hearts through muffins (and convince them to clean! haha)

    • Fabi September 30, 2011 at 5:02 pm #

      yay Diane! Perfect!

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