One of my biggest milestones in adulthood was the moment I began to appreciate fancy cheeses, namely, those of the French variety. There’s something incredibly (maybe pathetically) satisfying about pulling together a cheese platter that doesn’t involve cubes of cheddar and monterey jack (not that there’s anything wrong with either of those).

Ready for not, adulthood – HERE I COME.

It’s doubly fancy because it says President AND it has the French accent aigu over the e.

Camembert Muffins with Hazelnuts and Apple (56 of 750)

From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 44 mini-muffins

Muffins

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp freshly cracked black pepper
  • 2 eggs
  • 2/3 cup buttermilk
  • 1/3 cup unsalted butter, melted
  • 2 tbsp honey
  • 1 small Gala apple, peeled and shredded
  • 4 oz Camembert cheese, diced
  • 1/2 cup chopped hazelnuts, toasted
  1. Preheat oven to 375F. Toast the chopped hazelnuts in the oven while it’s preheating.
  2. In a large bowl, whisk together flour, baking powder, salt, baking soda, and pepper.
  3. In a medium bowl, whisk together eggs, buttermilk, butter, and honey until well blended. Stir in apple
  4. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in cheese and hazelnuts.
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 15 to 20 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.

It’s always the rustic looking muffins that are the most delicious, isn’t it. And these are so delicious.

Camembert on its own has a much stronger flavor than brie, so I was worried that they would be overwhelming in these muffins, but the flavor is wrangled really well by the apples and hazelnuts. Altogether, it’s a pretty perfect bite – tangy, soft cheese, crunchy hazelnuts, and the tart sweetness of the apples.

These are great warm from the oven when the cheese is still bubbly, but they’re even better cooled to room temp. The cheese firms back up and the flavors get a lot more pronounced.

These are the kind of muffins that make you feel sophisticated and worldly. Who eats camembert for breakfast? YOU DO. You’re a goddamn adult and you can eat as many mini muffins as you want.

This muffin batter is LOADED with good stuff

Camembert hazelnut apple muffins

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