Save A delightful fusion of sweet apples, sharp cheddar, and a hint of bourbon, baked into tender biscuit muffin pops and glazed with maple syrup. Perfect for brunch or as a fun appetizer.
Inspired by a neighbor's apple cheddar muffins and an autumn weekend, I wanted to try bringing those familiar flavors into a single handheld treat. The stick makes them especially easy to share
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Granulated sugar: 2 tbsp
- Unsalted butter: 1/2 cup, cold and cubed
- Buttermilk: 3/4 cup, cold
- Large egg: 1, lightly beaten
- Bourbon: 2 tbsp
- Pure maple syrup: 2 tbsp
- Apple: 1 medium, peeled, cored, and finely diced
- Sharp cheddar cheese: 1 cup, shredded
- Glaze - Pure maple syrup: 3 tbsp
- Glaze - Bourbon (optional): 1 tbsp
- Glaze - Sea salt: pinch
Instructions
- Heat oven:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with muffin papers.
- Prep dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Add cold butter:
- Cut the cold butter into the dry ingredients with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Mix wet ingredients:
- In a separate bowl, whisk together buttermilk, egg, bourbon, and maple syrup.
- Combine:
- Pour the wet mixture into the dry ingredients and mix gently until just combined (do not overmix).
- Fold in add-ins:
- Gently fold in diced apple and shredded cheddar cheese until distributed.
- Divide batter:
- Using a cookie scoop or spoon, portion the batter evenly into muffin cups. Insert a wooden lollipop stick halfway into each muffin.
- Bake:
- Bake 16–18 minutes, until golden and a toothpick inserted comes out clean.
- Make glaze:
- While muffins bake, mix maple syrup, bourbon, and a pinch of salt for the glaze.
- Finish pops:
- Cool slightly, drizzle or brush with glaze. Serve warm or at room temperature.
Save These muffin pops were a hit at our last family brunch. Everyone loved pulling out a stick and dipping them in extra maple syrup
Required Tools
Muffin tin, mixing bowls, whisk, pastry blender or fork, cookie scoop, cooling rack, and pastry brush are recommended for best results
Allergen Information
This recipe includes wheat, dairy, and egg. For alcohol-free, omit bourbon and check package labels for sensitivities
Nutritional Information (per serving)
Calories: 220, Total Fat: 10 g, Carbohydrates: 26 g, Protein: 5 g
Save Serve warm with a drizzle of glaze for maximum flavor. These are the perfect brunch pop everyone will remember
Recipe FAQs
- → Can I make these muffin pops without bourbon?
Yes, you can substitute bourbon with apple juice or simply leave it out for an alcohol-free version. The pops will still be flavorful and moist.
- → What type of cheese works best for this dish?
Sharp cheddar brings a nice contrast, but Gruyère or smoked gouda can add a different depth of flavor to the muffin pops.
- → How do I prevent the dough from becoming tough?
Mix the batter gently and avoid overmixing after adding the wet ingredients. Overworking the dough can result in a denser texture.
- → Are these suitable for vegetarians?
Yes, these muffin pops are vegetarian as they contain no meat. However, check cheese labels for any animal rennet if required.
- → Can I make these ahead of time?
They taste best fresh but can be stored in an airtight container for up to two days. Reheat briefly before serving for best texture.
- → What is the ideal way to serve these?
Serve warm with a drizzle of extra maple syrup, or alongside other brunch offerings for a fun and tasty presentation.