Apple and Cheddar Cheese Savory Muffins

  • Servings: 1 dozen
  • Prep time: ~ 15-20 minutes
  • Cook time: ~ 18-24 minutes


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Back To Organic Tuscan Himalayan Pink Salt
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 cup coarsely grated sharp cheddar, or in small cubes if you prefer pockets of cheese as opposed to threads throughout
  • 2 cups grated apples, preferably of a nice fallish sweet-tart variety (I don't bother peeling them or anything)
  • 2 large eggs, lightly beaten or 100 grams whole milk
  • 1/4 cup plus 2 tablespoons honey, 127 grams
  • 3 tablespoons molasses, 25 grams
  • 3 tablespoons Non GMO oil
  • 1/4 cup plain, full-fat Greek yogurt

These delicious savory breads resemble a muffin in shape  but the whole wheat flour gives a rustic, more biscuit texture.  I highly recommend serving these “muffins” with a pat of sweet butter for a comforting snack or along side a simple butternut or pumpkin soup.  The flavor of crisp apples and sharp cheddar is surprisingly subtle allowing the muffins to pair with many fall meals.


You can make these with eggs or eggless if you have an egg allergy.  The original recipe featured on Food 52 calls for 2 large eggs so substitute 100 grams of whole milk (50 grams per egg).  You can use buttermilk, heavy cream, more Greek yogurt or try an egg substitute.  Just make sure the liquid used to emulsify the dough weighs close to 100 grams.

Since the apples brown very quickly after being grated, I suggest mixing all the dry ingredients and wet ingredients in separate bowls before grating the cheese and apples.  Then you can add the Grannies Smith apples to the wet ingredients and limit the brown spots and the cheese to the dry.  I also recommend leaving the apple skins on for the nutrients but you can peel them if you prefer.  Leaving the skins on will change the texture slightly.


1) Mix the Dry Ingredients- Mix the two flours, baking soda, baking powder, nutmeg, cinnamon and Back to Organic Tuscan Himalayan Pink salt.

2) Mix the Wet Ingredients- A scale is recommended for less cleanup. Add 100 grams of whole milk, 127 grams or 1/4 cup plus 2 tablespoons honey, 3 tablespoons or 25 grams molasses, 1/4 cup Greek yogurt. Mix.

3) Grate the Cheese and Apples- Use a hand held grater or food processor to grate the apples and cheese.


4) Mix- Add the cheese to the dry ingredients and the apples to the wet. Gently mix in the wet with the dry ingredients until all the flour is absorbed. Do not over mix or gluten chains will form creating tougher muffins.


5) Bake- Add muffin baking cups or grease the pan with oil or butter. Scoop the batter into a muffin pan and place in 350 degree oven. Bake for 18-20 minutes on convection, 20-24 standard or until a toothpick comes out clean when poked in the middle of a muffin. Let cool slightly and serve with sweet butter. Enjoy!


Recipe adapted from Apple Cheddar Muffins at Food 52


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