Apples and Corn. Summer meets Fall. These Apple, Cheddar, Corn Muffins are perfection.
I think the time in between seasons is my favorite when it comes to being inspired in the kitchen. Late-summer produce like tomatoes and corn are still going strong but early fall harvests like apples and figs are also starting to make an appearance. There are so many options!
This weekend the temperature dipped a little, which seemed like the perfect excuse to do some baking – I’ve been dreaming about the apple corn muffins that I came across in a bakery in Portland for weeks and I couldn’t wait to play with my own recipe.
I started with a great basic corn muffin recipe – it took a lot of research and experimentation to get it exactly how I wanted it – and then mixed in grated apple, fresh corn, and cheddar cheese. They’re delicious on their own, but seemed to cry out for a smear of honey butter on top.
When I was researching corn muffins, I was surprised by how many of them were full of white flour and sugar, with just a trivial amount of cornmeal. To me, that didn’t seem right – I felt like a corn muffin should have more cornmeal than anything else.
I played around with a few recipes until I settled on the perfect ratio of ingredients. These have a generous amount of cornmeal, with just enough flour to keep them light and fluffy. I also dialed the sugar way back, keeping just enough to give them a kiss of sweetness and help them brown nicely.
Shredded apple adds additional sweetness and keep the muffins moist, while ribbons of sharp cheddar baked into the muffins add a touch of savory flavor. Since corn is still in season, I couldn’t resist stirring a cup of kernels bit into the batter – I love the extra texture that they add to the muffins.