Apple Cheddar Corn Muffins Recipe (Easy Quick Bread)
This apple and cheddar corn muffins recipe is a quick-bread style bake you can pull together fast. You’ll mix dry and wet ingredients in separate bowls, fold in apple, corn, and cheese, then bake in a muffin tin. The warm spices bring a gentle sweetness, while cheddar adds a savory finish. Below you’ll find clear ingredients and how to make steps for reliable muffins.
Ingredients
1. Dry mix
2. Wet mix
Step-by-Step Method
Heat the oven and prep the pan
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
Combine the dry ingredients
In a large bowl, whisk together flour, cornmeal, baking powder, sugar, cinnamon, and nutmeg until evenly mixed.
Fold in the add-ins
Add the diced apple, thawed corn, and shredded cheddar to the dry mix. Toss gently so everything is lightly coated and well distributed.
Mix the wet ingredients
In a second bowl, beat the eggs, then whisk in the canola oil until smooth.
Make the batter
Pour the wet mix into the dry mix. Stir just until you don’t see dry flour; don’t overmix or the muffins can turn dense.
Portion into the tin
Divide the batter evenly among the 12 muffin cups. Level the tops gently with the back of a spoon if needed.
Bake
Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
Cool and serve
Let the muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.