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Baking recipe · from the recipe book

Apple, Cheddar and Thyme Walnut Muffins

Tender, cheesy muffins studded with sweet-tart apple, toasty walnuts and earthy thyme, with a crisp golden cheddar top.

Apple, Cheddar and Thyme Walnut Muffins

Ingredients

  • 2 cups250 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp2 gDried thyme
  • 1½ cups shredded170 gCheddar cheesesharp, coarsely shredded, divided
  • 1 medium180 gAppletart, peeled and cut into 1/4-inch dice
  • ½ cup chopped50 gWalnutschopped
  • 2 large100 gEggsat room temperature
  • ½ cup120 gPlain yogurt, low-fat
  • ½ cup (120 ml)120 gMilk, 2%
  • ⅓ cup70 gUnsalted buttermelted and slightly cooled
  • 1½ tsp8 gYellow mustard
  • 2⅛ tsp15 gHoney

Steps

  1. Heat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Shred the cheddar and set aside about one quarter of it for the tops; the remaining three quarters goes into the batter. Dice the apple, chop the walnuts and melt the butter so they are ready.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and thyme.
  4. Add the three quarters of the cheddar, the apple and the walnuts to the flour mixture and toss until coated.
  5. In a second bowl, whisk the egg, yogurt, milk, melted butter, mustard and honey until smooth.
  6. Pour the egg mixture into the flour mixture and fold with a spatula just until no dry flour remains; a lumpy batter is fine.
  7. Divide the batter among the muffin cups and sprinkle the remaining quarter of the cheddar over the tops.
  8. Bake 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Cool in the tin 5 minutes, then move the muffins to a rack and cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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