Start your day with a fluffy, hearty muffin that’s a little savory, a little sweet and packed with whole grains, sweet potatoes and apples. This recipe makes an ideal grab-and-go or post-workout breakfast option, and it’s easy to make (and bake) ahead.
Top with an aged or extra-sharp cheddar cheese for a pungent pop of flavor. In our testing, a mix of Honeycrisp and Granny Smith apples helped the natural sweetness of the fruit stand up to the salty, savory flavors of the muffins.
Active time: 30 mins; Total time: 1 hour
Make Ahead: The batter can be prepared the night before baking and refrigerated in a sealed container.
Storage Notes: Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, microwave the muffins on LOW for about 30 seconds or reheat in a 300-degree oven for 10 minutes.
Servings:
12
Tested size: 12 servings; makes 12 muffins
Ingredients
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2 cups (290 grams) spelt flour or whole-wheat flour
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1 1/2 teaspoons baking soda
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3/4 teaspoon fine sea salt
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3 large eggs, at room temperature
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1 1/2 cups (3 1/2 ounces/100 grams) coarsely shredded aged or extra-sharp cheddar cheese, divided
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1 cup (about 3 3/4 ounces/106 grams) coarsely grated peeled sweet potato
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1/2 cup (5 ounces/140 grams) plain whole-milk yogurt
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1 stick (4 ounces/113 grams) unsalted butter, melted
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2 large firm, tart apples (14 ounces/400 grams), such as Granny Smith or Honeycrisp, peeled and cored
Directions
Position a rack in the middle of the oven and preheat to 350 degrees. Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a medium bowl, combine the flour, baking soda and salt.
In a large bowl, whisk together the eggs, 1 cup (2 1/4 ounces/65 grams) of the cheese, the sweet potato, yogurt and butter.
Use the large holes of a box grater to grate one of the apples. Chop the second apple into small pieces. Stir both apples into the wet ingredients. Slowly add the dry ingredients to the wet and stir until combined.
Use a spoon to scoop the batter into each muffin cup, filling to the brim. Sprinkle the remaining 1/2 cup (1 1/4 ounces/35 grams) of cheese on top of the muffins.
Bake for 30 to 35 minutes, or until the muffins are nicely browned on top, the cheese is melted and crisped and a cake tester or toothpick inserted into the center of a muffin comes out clean.
Transfer the muffins to a wire rack and let cool to the touch before unmolding. Eat warm or at room temperature.
Recipe Source
Adapted from “Rise & Run” by Shalane Flanagan and Elyse Kopecky (Rodale Books, 2021).
Tested by Matt Brooks.
Email questions to the Food Section at food@washpost.com.
