Giving credit where credit is due, America’s Test Kitchen has knocked my socks off again! This recipe for Grandma’s Special Dutch Apple Cheese Muffins is both easy AND delicious – a winning combination in my book! The original post from ATK can be found here.
A couple of tips: Using a food processor to quickly cut the cold butter into the dry ingredients prevents the butter from overheating. For easy apple coring, a common melon baller worked best. Simply use the scoop end to carve out seeds after halving the apple.
MAKES 12 MUFFINS
Crisp, sweet-tart apples like Macoun, Jonagold, Cortland, and Empire work best here. You will need 2 to 3 apples for this recipe (or, as in our case, one GIANT single apple that weighs a pound!).
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 8 ounces cheddar cheese, cut into 1/2-inch pieces
- 1 large egg
- 3/4 cup whole milk
- 1 pound apples, peeled, halved, cored, and sliced crosswise into thin half-moons
- 1/3 cup sugar
- 2 tablespoons water
- 2 tablespoons Unsalted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
1. For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Pulse flour, sugar, baking powder, salt, butter, and cheese in food processor until mixture resembles coarse meal; transfer to large bowl. Whisk egg and milk in measuring cup, then slowly stir into flour mixture until combined.
2. Spoon batter into prepared muffin tin. Arrange apple slices, cut-side down, on top of batter, pressing gently to adhere. Bake until edges of muffins are just golden, about 15 minutes.
3. For the glaze: While muffins are baking, heat sugar, water, butter, lemon juice, and cinnamon in saucepan over medium heat until butter is melted and sugar is dissolved, about 3 minutes. Once edges of muffins are just golden, brush muffins with glaze. Return to oven and bake until toothpick inserted into center comes out clean, about 10 minutes. Cool in tin for 5 minutes, then carefully transfer to rack. Cool 10 minutes longer. Serve. (Muffins can be kept in airtight container at room temperature for up to 2 days.)