Apple-Cheddar Muffins

Hands-On Time: 16 min., Total Time: 45 min.

Yield: Makes 12 servings
Recipe from Southern Living Food for Today

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Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 10g
  • Saturated fat: 4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Calcium: 255mg
  • Sodium: 441mg
  • Iron: 1mg
  • Cholesterol: 51mg
  • Fiber: 2g
  • Carbohydrate: 24g
  • Protein: 9g


  • 1 tablespoon butter
  • 1 medium-size Granny Smith apple, peeled and chopped
  • 1/2 cup chopped sweet onion
  • 1 tablespoon sugar
  • 2 1/3 cups all-purpose baking mix
  • 1 1/2 cups (6 oz.) shredded extra-sharp Cheddar cheese
  • 1/4 cup plain yellow cornmeal
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 2 EGGLAND'S Best Large White Eggs
  • 1/3 cup chopped pecans


  1. Preheat oven to 425°. Melt butter in a small skillet over medium heat. Add apple and next 2 ingredients; sauté 6 minutes or until onion is tender.
  2. Combine baking mix and next 3 ingredients in a large bowl; make a well in center of mixture. Whisk together milk and eggs; add to dry ingredients, stirring just until moistened.
  3. Stir apple mixture into batter. Spoon batter into a greased muffin pan, filling two-thirds full. Sprinkle batter with chopped pecans.
  4. Bake at 425° for 14 minutes or until golden and a wooden pick inserted in center comes out with a few moist crumbs. Let cool in pan on a wire rack 5 minutes. Gently run a knife around edges of muffins to loosen. Remove muffins from pan to wire rack, and let cool 10 minutes. Serve warm.
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