Moist and tender Apple Spice Cornbread Muffins… A sensational side dish for fall dinners.
I have always felt that cornbread is the perfect complement to any meal. When made well, it is soft and sumptuous with a comforting earthy-sweet aroma and taste.
It’s just the sort of bread to serve with chili and soup, or to pile high in a breadbasket on a holiday table. No matter where you grew up, one bite of good cornbread seems to transport you right back home!
Although large pans of cornbread cut into squares are enticing, I prefer cornbread muffins. That way, each piece offers crusty edges and a fluffy center.
I also find cornbread muffins seem to seal in the moisture, so they don’t dry out as fast, making them marvelous leftovers for breakfast and snacks.
Not that you’ll have any leftovers of today’s recipe…
These lovely Apple Spice Cornbread Muffins are a play off my mom’s classic cornbread recipe with tender chunks of apple speckled throughout the muffins, and a hint of apple spice.
They are all a cornbread muffin could ever hope to be!
Unlike the dry, granular, lifeless cornbread you often come across, these little guys are golden, fluffy, slightly sweet, and bursting with fall flavors.
The fresh diced apple in the batter offers contrast in texture. It also makes the muffins extra moist. The apple spice flavor comes from the addition of rich creamy Musselman’s Apple Butter.
Adding apple butter, instead of just adding spices to the muffins, also elevates the fine tender texture of these beauties.
Musselman’s Apple Butter is a great choice for this recipe because it’s silky and smooth with a deep luxurious flavor. Plus, now it’s made without high fructose corn syrup!
Our Apple Spice Cornbread Muffins would make a wonderful addition to Thanksgiving Dinner, or any upcoming family meal.
They are so cozy and tempting, you might want to make a double batch. Apple Spice Cornbread Muffins will be the talk of the dinner table!
Apple Spice Cornbread Muffins
Preheat the oven to 350 degrees F. Spray with nonstick cooking spray standard muffins pans and set aside. Measure the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk well.
- In a separate bowl whisk the milk, Musselman's Apple Butter, and eggs together. Pour the wet mixture into the dry mixture and whisk well. Then stir in the melted butter. Add the diced apple to the mixture and stir well.
- Use a scoop to fill the muffin pans two-thirds full. Bake for approximately 20 minutes, until golden. Cool for 2-3 minutes in the pans, then flip out the muffins.
Disclosure: This post is sponsored by Musselman’s Apple Butter All opinions are my own.