Mini Cheese Muffins with Brie
Soft, golden, and packed with cheesy goodness, these Mini Cheese Muffins with Brie are the perfect bite-sized treats for any occasion. Made with a fluffy batter enriched by sharp cheddar and a hint of fresh chives, each muffin conceals a luscious, melty cube of Brie at its core, creating a delectable surprise with every bite. Quick and easy to whip up in under 30 minutes, these savory muffins are ideal as an appetizer, party snack, or even a savory brunch addition. Serve them warm for an irresistibly gooey center, and watch them disappear in no time! With rich flavors, a tender texture, and a sophisticated cheesy twist, this recipe is a must-try for Brie lovers and entertain-anytime bakers alike.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Granulated sugar
- 0.5 teaspoons Salt
- 0.75 cups Whole milk
- 4 tablespoons Unsalted butter, melted and cooled
- 1 whole Large egg
- 4 ounces Brie cheese, cut into small cubes
- 1 cup Sharp cheddar cheese, grated
- 2 tablespoons Chopped fresh chives (optional)
Instructions
Preheat the oven to 375°F (190°C) and grease a 24-cup mini muffin tin or line it with mini muffin liners.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate medium-sized bowl, whisk together the milk, melted butter, and egg until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Do not overmix; a few lumps are okay.
Gently stir in the grated cheddar cheese and chopped chives (if using).
Spoon a small amount of batter into each mini muffin cup, filling them about halfway.
Place a small cube of Brie cheese into the center of each muffin cup, lightly pressing it down into the batter.
Add a little more batter on top of the Brie cube, ensuring it is fully covered but the muffin cup is not overflowing.
Bake in the preheated oven for 10-12 minutes, or until the muffins are golden brown on top and a toothpick inserted near the edge comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Serve as a warm appetizer or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
88 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 33 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
