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.
I first tried making these biscuit muffin pops for a weekend brunch, and everyone loved the unexpected contrast of sharp cheddar and maple-glazed apples. Adding bourbon created a lovely depth of flavor that truly set them apart.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp plus a pinch for glaze
- Granulated sugar: 2 tbsp
- Unsalted butter (cold and cubed): 1/2 cup
- Buttermilk (cold): 3/4 cup
- Large egg (lightly beaten): 1
- Bourbon: 2 tbsp for dough, 1 tbsp for glaze (optional)
- Pure maple syrup: 2 tbsp for dough, 3 tbsp for glaze
- Apple (peeled, cored, finely diced): 1 medium
- Sharp cheddar cheese (shredded): 1 cup
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with muffin papers.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in butter:
- Add the cold butter and cut it 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:
- Fold in the diced apple and shredded cheddar cheese.
- Divide batter:
- Using a cookie scoop or spoon, divide the batter evenly among the muffin cups. Insert a wooden lollipop stick into the center of each muffin (about halfway in).
- Bake:
- Bake for 16–18 minutes, until golden and a toothpick inserted comes out clean.
- Make glaze:
- While the pops bake, mix the maple syrup, bourbon, and salt for the glaze.
- Glaze and serve:
- Cool muffins slightly before drizzling or brushing with the maple bourbon glaze. Serve warm or at room temperature.
Save Whenever I bake these with my family, we like to drizzle them with a little extra maple syrup and eat them fresh from the oven. They always bring smiles to our brunch table.
Required Tools
Muffin tin, mixing bowls, whisk, pastry blender or fork, cookie scoop, cooling rack, pastry brush
Allergen Information
Contains wheat (gluten), dairy (butter, buttermilk, cheese), and egg. Contains alcohol (bourbon). Check labels for allergy concerns.
Nutritional Information (per serving)
Calories: 220 Protein: 5 g Total Fat: 10 g Carbohydrates: 26 g
Save Serve these pops the day they are made for best flavor. They make a festive treat for any brunch or gathering.
Cooking Questions
- → Can I make these muffin pops without bourbon?
Yes, you can substitute the bourbon with apple juice or omit it entirely for a non-alcoholic version.
- → What cheese works best besides cheddar?
Gruyère or smoked gouda are great alternatives, bringing unique flavor dimensions to these muffins.
- → How should I serve these muffin pops?
Serve warm with extra maple syrup for dipping or enjoy them at room temperature as a brunch or snack treat.
- → Can I prepare these ahead of time?
They’re best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- → Are these suitable for vegetarians?
Yes, these use dairy and egg but contain no meat, making them vegetarian-friendly.
- → What is the texture like?
Expect a tender, biscuit-like bite with pockets of melted cheddar and juicy apple chunks.