Apple Cheddar Muffins

by Michele Pesula Kuegler | October 8th, 2019 | Breads, Breakfast Dishes, Recipes

Apple Cheddar Muffins

Michele Pesula Kuegler

A nice change from your typical breakfast baked good

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Course Breakfast

Servings 6



  • 1 egg
  • 1 egg white
  • 1/3 cup milk
  • 2 tablespoons butter melted
  • 1 cup flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shredded cheddar
  • 1 apple peeled & shredded



  • Preheat oven to 350.
  • Grease a 6-cup large muffin pan or 12-cup regular size muffin pan (or line with muffin cups).
  • Combine egg, egg white, milk, and butter in a large bowl and whisk thoroughly.
  • Add flour, baking powder, and salt, and stir with a spoon until moistened.
  • Add cheddar and apple and stir gently.
  • Divide batter among prepared cups.
  • Bake large muffins for 22-26 minutes and regular sized muffins for 16-20 minutes.
  • Check for doneness with a toothpick or cake tester.

Keyword apple, cheddar, muffins

As I’m enjoying a late summer feel in the beginning of October, it can be hard to think about a blizzard that keeps me home for 24 hours. However, as a longtime New Hampshire resident, I have seen many of those. And, to be honest, if I don’t have to be outside, I love the thrill of a good snowstorm. There’s nothing like watching the snowfall from the comfort of home while a fire roars and food simmers or bakes in the kitchen. These muffins were definitely a nice part of that blizzard.

To learn more about this recipe, originally published in February 2013, keep reading.

Snowed inside for about 24 hours during the blizzard, we enjoyed a homemade breakfast of sweet and savory breads.  Last week I shared the recipe for Cinnamon Marbled Quick Bread.  This week I have the recipe for the Apple Cheddar Muffins.

This recipe was a creation of what was on hand.  I hadn’t bought specific baking items, as I hadn’t been certain we’d have power once the storm arrived.  So, after a little bit of investigating in the pantry and refrigerator, I decided that the combination of sweet apple and sharp cheddar cheese would make a muffin that would be less sweet but still have hearty flavors.

This muffin can be enjoyed split in half and grilled with a little bit of butter.  It also can be the base for a fried egg or two, making an open-faced sandwich of sorts.  Of course, it can be eaten as is, right from the cooling rack.

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