Savoury Cheese Muffins with Apple
Bored of sandwiches for lunch? Try these grab-and-go savoury cheese muffins to change things up a bit. They’re not only delicious but quick to make and healthy too. Flecks of tart apple marry well with salty cheese and there’s also a few spices to liven things up.
Apple and cheese is a classic combination which people have enjoyed for years. They go together like tea and biscuits or strawberries and cream. In other words, neither item is quite as good on its own as it is with the other. The crisp sweetness and tartness of apples cuts through the creamy umami saltiness of cheese. This has to be one of my favourite pairings.
Savoury Cheese and Apple Muffins
When I’m dashing off to work, I sometimes find making a packed lunch a real pain. These grab-and-go savoury cheese muffins avoid that pain. OK, you have to prepare and bake a batch of them, but you can do this at your leisure and they will last for 3-4 days. And really, they don’t take very long to make.
Slightly more work is needed with these savoury cheese muffins than normal ones because you need to grate both the apple and the cheese. But this only takes a couple of extra minutes. It’s fine to leave the skin on the apples, but if you really prefer it otherwise, just peel them before grating.
Don’t think these cheese and apple muffins are only good for lunch though. I’ve been known to have them for an easy grab-and-go breakfast. They also make a great accompaniment to soup for a simple supper. And, of course, they are just perfect for a healthy snack when the need arises. It’s hard to think of eating outdoors right now, but don’t forget these savoury muffins when you plan your next summer picnic.
They’re particularly delicious eaten warm from the oven. I’m also rather partial to them in sandwich form with a little butter and some cress. But if you can’t face eating the same thing several days running, don’t panic. These cheesy apple muffins freeze really well. Just pack them into a suitable sized container and pop them in the freezer. They will be fine for up to three months.
Don’t Over Mix
Like most muffin recipes, these savoury cheese muffins don’t require much effort. It’s a simple process of mixing the wet ingredients into the dry. The real key to a good muffin is not to over mix. You just need to combine the ingredients with as few stirs as possible. This helps to give a lovely light texture. Use a knife or a fork to stir the mixture rather than a spoon, which is my top tip for preventing it being over mixed.
As soon as you’ve combined the ingredients into a batter, spoon into muffin holes and bake.
Do I Need To Use Paper Muffin Cases
The simple answer to this is no. Just grease your muffin holes with oil or butter before filling with the cheese and apple mixture. I use silicone moulds as the muffins come out really easily.
Ingredients for Savoury Cheese Muffins
What Sort of Cheese Can I Use?
I used mature cheddar cheese as I usually have some stored in my fridge. It’s also easy to get hold of and relative cheap. But most well flavoured hard cheeses would work in these savoury cheese muffins. Red Leicester, Gruyère or Double Gloucester, for example, would all be good.
Does it Matter What Apples I Use?
When it comes to the apple, it’s best to use a tart flavoursome one where possible. A large cooking apple is ideal. I used windfalls as I have a load of them knocking around in the garden at the moment. But the most important thing is to use what you have to hand. The beauty of these savoury cheese and apple muffins is that you shouldn’t need to go on a shopping trip to buy anything.
Do I Have to Use Quinoa Flour?
I’ve added quinoa flour to this recipe to give a bit of extra nutrition. Quinoa is very good for that. But if you don’t have any or are unable to find any, just use 100% wholemeal spelt flour instead. Spelt creates a lovely light textured muffin and as regular readers know, it’s my favourite baking flour. However, a half wholemeal, half plain flour mix is probably the next best thing.
Can I Use Powdered Mustard?
You can use either ready made mustard or powdered. If you use the ready made, add it along with the eggs. If you use powdered, add it along with the other dry ingredients.
Where Do I Get Sour Milk?
If you’re lucky, you might get naturally occurring sour milk. Leave your milk in the fridge long enough and it will either go off or go sour. You’ll know the difference. Raw milk is great for this and when I had access to it, I used sour milk a lot in my baking. Having said that, it’s really easy to create a cheat’s version. Just add a tsp of lemon juice to 200ml milk. Stir and leave for five minutes to thicken.
Alternative Muffin Flavours
- Swap 1 tsp smoked paprika for the cayenne or use ¼ tsp freshly ground black pepper instead.
- Add finely shredded cabbage along with the apple. Or have a go at these cabbage & cheddar muffins with carrot and garlic.
- You can swap the apple for sweetcorn. Or follow my recipe for chilli corn chocolate muffins.
- Add a handful of snipped chives to the mix instead of the apple.
- Swap grated carrots or beetroot for the apple. Or try my recipe for beetroot, carrot & goat’s cheese muffins.
- Add a handful of chopped walnuts for a bit of crunch and extra flavour. Or try my recipe for beetroot muffins with walnuts and goat’s cheese.
- Forget savoury and go for these sweet apple chocolate chip muffins made with cream cheese.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these savoury cheese muffins with apple, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Cheese and Apple Savoury Muffins. PIN IT.
Savoury Cheese Muffins with Apple – The Recipe
Savoury Cheese Muffins with Apple
- 200 g wholemeal spelt flour
- 50 g quinoa flour (or just use more spelt)
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- ½ tsp cayenne pepper
- 100 g mature cheddar cheese - grated (reserve 20g for the top)
- 1 large flavoursome apple or two smaller ones - cored and grated
- 2 large eggs
- 1 tsp English mustard
- 4 tbsp rapeseed or sunflower oil
- 200 ml kefir or sour milk
- Pre-heat your oven to 180℃ (350℉, Gas 4).
- Place all the dry ingredients into a large bowl and give them a quick whisk. This will make sure everything is evenly mixed and there are no lumps. Alternatively sieve the dry ingredients into the bowl.
- Stir in the grated cheese and apple.
- Make a well in the centre and add the wet ingredients, ie the eggs, mustard, oil and kefir or sour milk.
- Stir with a knife or fork from the inside out until everything is just combined. Try not to over mix.
- Divide the mixture between 12 greased or lined muffin cases. Top with the reserved grated cheese.
- Bake on the middle shelf of the oven for about 25 minutes or until the muffins are well risen and golden on top.
- Allow to cool for a few minutes, then turn out onto a wire rack to cool completely. Alternatively devour whilst still warm.