Apple Cheddar Beer Bread Muffins are full of little bits of sweet/tart apple and pockets of melty cheese. They're an easy and delicious side for your breakfast, brunch, or even dinner.
Preheat the oven to 375 degrees Fahrenheit. Grease a 12 muffin pan generously with butter and set aside.
Peel and shred the apple. Place the shredded apple on paper towel or a clean kitchen bowl and wring out as much liquid as you can. Heat a small non-stick skillet over medium heat, add the olive oil and shredded apple. Sautee the apple, stirring frequently, until softened. About 5 or so minutes.
In the meantime, prep the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and pepper. Set aside. Chop the four ounces of cheese into small cubes. They should be a little smaller than the size of a pencil eraser.
Once the apple is softened, allow to cool slightly.
Toss the cheese, scallions and shredded apple into the dry mixture. Make sure to break up the shreds of apple. Pour the beer and 3 tablespoons of melted butter into the dry mix. Stir the dough together with a wooden spoon until all the flour is hydrated.
Divide the batter among the muffin cups. A large cookie scoop works well for this because the batter is quite sticky! Drizzle the remaining tablespoon of melted butter evenly over the tops of the muffins. Sprinkle the shredded cheese over the tops of the muffins. Bake for 20-25 minutes, rotating the pan about half way through baking. My favorite way to check for done-ness is to use a thermometer. The muffins are done between 190-195 degrees Fahrenheit.
Remove from the oven and allow to cool slightly before serving. Enjoy!