Apple-Cheddar Quinoa Muffins

Apple-Cheddar Quinoa Muffins

10 Reviews
From: EatingWell Magazine, January/February 2014

In this savory quinoa muffin recipe, grated apple adds moisture, quinoa adds protein and sharp Cheddar cheese makes these healthy muffins a perfect pairing for soups and stews. To make these quinoa muffins gluten-free, use a gluten-free flour blend in place of the whole-wheat flour.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup quinoa flour (see Tips)
  • 1 cup whole-wheat pastry flour (see Tips) or gluten-free flour blend
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (see Tips)
  • 1 cup grated peeled apple
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh chives or scallion greens
  • 1 cup shredded sharp Cheddar cheese, divided


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray or line with paper liners and spray the liners.
  2. Whisk quinoa flour, whole-wheat flour (or gluten-free flour blend), baking powder, sugar and salt in a large bowl. Whisk eggs, buttermilk, apple, oil and chives (or scallions) in a medium bowl. Add the wet ingredients to the dry ingredients. Add half the cheese and stir just until the dry ingredients are moistened; do not overmix. Spoon the batter into the prepared muffin tin. Sprinkle the remaining cheese on top.
  3. Bake the muffins until golden brown and a skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes before serving.
  • Make Ahead Tip: Individually wrap in plastic and freeze airtight for up to 1 month. To reheat frozen muffins, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • Equipment: Muffin tin with 12 ( ½-cup) cups
  • Tips: Look for quinoa flour in the baking section or near gluten-free flours. To make your own, grind whole grains of quinoa into a powder in a clean coffee grinder.
  • Whole-wheat pastry flour is milled from soft wheat and contains less gluten than regular whole-wheat. Both flours provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at and Store in the freezer.
  • No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand for about 10 minutes before using so the acid can sour the milk.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 169 calories; 7 g fat(3 g sat); 3 g fiber; 19 g carbohydrates; 6 g protein; 8 mcg folate; 41 mg cholesterol; 4 g sugars; 1 g added sugars; 178 IU vitamin A; 1 mg vitamin C; 193 mg calcium; 1 mg iron; 325 mg sodium; 68 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ high-fat meat, ½ fat

Reviews 10

October 12, 2018
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By: Beth
Not sure what previous reviewer did, but these are fantastic. Used high-quality sharp cheddar cheese and tasted enough apple to appeal to me, but if you want to add more it would also be good. I did use quinoa flour & GF flour which worked perfectly.
November 18, 2017
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By: Katie H.
I'm sorry to say this, but I can barely taste the apple or cheese, and the dough is overpoweringly bitter. I made a double-batch of these anticipating they'd be great, and now I'm not sure how I'll eat them all. I guess I could eat them with soup or chili. They taste bit like sourdough but not quite tangy or salty enough to truly be sourdough. If I was committed to fixing this recipe, I'd take out the quinoa flour entirely and substitute it with a flour that has a more subtle flavour. I'd also consider doing the apples diced instead of grated, adding a bit more salt and sweetener, and being a smidge more generous with the cheese. However, maybe I made a mistake, or my palate is just different than other peoples'. Just thought I'd throw in my two cents after spending a couple of hours on this....
March 29, 2014
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By: EatingWell User
These were really delicious. I used 3/4 tsp salt and added some fresh ground pepper. I couldn't find quinoa flour so I made my own in my ninja blender.
March 26, 2014
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By: EatingWell User
Made a variant and they were Delicious. Didn't have enough quinoa to make flower so I used almond flour instead with the whole wheat. We thought they were delicious.
March 03, 2014
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By: EatingWell User
Meh I feel bad saying this, but these were gross! Extremely bland and dry. They were hard to get down. If I ever try these again, I'll double the recipe (sugar, apples, cheese, chives, milk) and also reduce the baking time.
February 26, 2014
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By: EatingWell User
Perfect texture & mild taste I followed the recipe and yes, they don't have a strong apple-cheddar flavor, but they are delicious. I used extra-sharp cheddar as well. They reheat beautifully in the microwave (along with the soup I will have made with them) ;-) Pros: Healthy, delicious Cons: A bit of work
January 24, 2014
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By: heinrich51
were wonderful & moist & i made my own flour went by the recipe to a t and came out perfect Pros: taste great i would deff make again!
January 22, 2014
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By: EatingWell User
Too dry The muffins were a bit dry, and we couldn't really taste the cheddar. Would not make these again. Pros: easy to make
January 12, 2014
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By: erin
Delicious! I loved these. I used an extra sharp cheese and a nice Honeycrisp apple. I ground up some quinoa in the blender for flour (In retrospect, I should have toasted it first or rinsed it a few more times--there's definitely a grassy taste to it, which two of us liked, and one of us didn't care for). They come out light and fluffy, with a lovely crust of cheese. Only other con: I had a lot of dishes to do once they were in the oven, but I concede that might just be me. Pros: tastes good, healthy, filling, Cons: makes a mess, quinoa flour has noticeable taste which isn't for everyone
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