Apple Cheddar Muffins (SRC)

Today I got a Secret Recipe Club S.O.S.

At today’s SRC reveal, Avanika’s blog, Yumsilicious Bakes was orphaned.  Getting orphaned on reveal day is like being the last one picked to play kick ball at recess.  It’s a major bummer.  So I was more than happy to step up and make something from her blog, especially since she has so many amazing recipes!

Yumsilicious is a dessert blog and oh do those desserts look good!  Had I not already made my Thanksgiving desserts, I definitely would have taken advantage of one of Avanika’s amazing dessert recipes!

As it was, I happened upon a delicious recipe for Apple Cheddar Bread that I get to share with you today, though I made it into muffins, cuz that’s how I roll!

Typically I make chocolaty muffins (since my boys are totally chocolate freaks), but the flavors in this muffin were speaking to me so I kept it as is.  And I am so glad I did!  Whether of not you are a cheddar and apple fan, you will love the muffins!  The cheddar is not at all prominent and instead adds an amazing depth of flavor and melds harmoniously with the apple and spice flavors.  These muffins will be lovely for Thanksgiving breakfast…if there are any left, that is!

Apple Cheddar Muffins

Adapted from YumsiliciousBakes

¼ cup butter, softened

6 tbsp granulated sugar

1 egg

2 tbsp milk

6 tbsp all purpose flour

8 tbsp (1/2 cup) whole wheat flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

¼ tsp nutmeg

½ cup Granny Smith apple, peeled, cored, and diced small (¼ in. pieces)

½ cup grated sharp cheddar cheese

¼ cup chopped walnuts

Preheat oven to 350 degrees F and line a muffin tin with liners.

In a large bowl, cream together the sugar and butter until smooth and light.  Beat in the egg and milk until completely incorporated.

Add in the flours, baking powder & soda, salt, cinnamon, and nutmeg and stir until just combined; the batter will be quite thick.

Fold in the apples, cheese, and walnuts.  Divide the batter into the prepared muffin tin, filling each cup nearly full.

Bake in the preheated oven for 18-22 minutes or until the tops are browned and a toothpick inserted into the center of the muffins comes out clean.  Serve warm.

Makes 9 muffins