October has arrived and for a lot of you that means cool weather, warm drinks, sweaters, and steamy soup. But because here in Texas I have to wait until late November/early December to enjoy those things, October mainly means one thing for me right now: postseason baseball. Yeah, I’m an extreme lover of baseball (#seriousproblemhere) and can’t wait to root my Rangers into the postseason! (and also plan a family playoff party!! This means food, people…)
But anyway, enough of that. These muffins; ↑ ↓ they are the perfect thing to compliment your fall. And for some of us, well, we just shut our eyes and with the help of these flavors, picture ourselves cozied up in a sweater, sitting on a large porch overlooking a beautiful October scene, and eating these muffins. Enjoy!
The lowdown: These White Cheddar and Apple Muffins are the perfect thing to carry you into one of the best seasons of the year. Roasted apples combined with aged cheddar cheese blended into a moist muffin make for an awesome breakfast in the fall months! Serve warm and top with some honey, and you’re good to go!
↑ Are you fortunate to live in a place where you can go apple picking? I think that would be such fun!
Let’s cut some apples, shall we?
Spread out and ready to roast in the oven!
Now, let’s grate some cheese…
This was some cheesy goodness right there – not that I tried it by itself or anything…
Roasted, toasted deliciousness – ah, fall!
Time to do some whisking, pouring, and folding – no mixer involved, love it!
Don’t over do it with the mixing! (lumpy batter = good)
Fill up those cups…
And another view because I couldn’t decided which picture to use. #decisions
1-2 large apples (I used granny smith, see note below on quantity!)
3/4 C. grated white cheddar cheese (I used an aged white cheddar and grated it myself, I recommend it)
1 C. whole milk, room temperature
2 large eggs + 1 large egg yolk, room temperature
1 C. crème fraîche, room temperature
3 1/2 C. all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt (I actually used closer to 1/4 tsp. but it's up to personal preference)
1 1/3 C. granulated sugar
5 oz (10 tbsp.) unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
Preheat oven to 375° f. and line a baking sheet with parchment paper.
Cut apple(s) into 8ths and then half each 8th for a total of 16 slices (refer to picture in post, if needed).
Chop apple slices into chunks of desired size (I tried to do different sizes, but as you can see I mostly stayed on the small side).
Spread apples evenly onto baking sheet and bake for 12 minutes or until the apples change color and are dry to the touch (again, refer to photo in post, if needed. Also, see note below on baking times)
Set aside to cool completely. Increase oven temperature to 425° f.
Lightly spray the top of a muffin tin and line with baking cups.
Note: the original recipe states that the cups of the tin should be about 2 3/4 in. across and about 1 in. deep.
In a large bowl sift together flour, baking powder, baking soda, and salt; mixing well.
In a medium bowl, whisk together sugar, butter, milk, creme fraiche, eggs, and egg yolk. Mix until well combined.
Pour wet ingredients into dry and using a rubber spatula, gently fold just until mostly moistened.
The batter will be lumpy and there should still be some streaks of dry flour.
Sprinkle apples and grated cheese onto the batter. Gently fold until just combined. Remember, the batter will be lumpy so don't try to smooth it out, it will be okay!
Scoop or spoon (see note below!) batter into cups, distributing evenly and filling to the top.
Bake for 5 minutes then reduce temperature to 350° f. and continue to bake for 10 minutes (they baked for 9 in my oven) until muffins are golden brown and spring back lightly when pressed in the middle.
Transfer to a rack to cool.
Serve warm and top with honey, if desired.
On the apples: I used 1 large apple but I think you could easily use 1 1/2 - 2 depending on how much apple you like in your muffins.
For baking the apples: Using one apple they were done after 12 minutes. However, if you up the apple quantity you may also have to up the baking time slightly. I recommend starting with 12 minutes and going from there, keeping a close eye on their progress.
For spooning the batter: you can also use an ice cream scoop (the kind that has the ratchet mechanism that measures and releases even scoops) to fill the muffin cups.