I definitely suggest you make these if you're having a get-together (or if your family can eat 12 muffins) because these are really best the day that they're baked! And seriously...look at that muffin--look at the delicious roasted onions all up in there. And the melted brie on top. Om nom nom nom noooommm! Commence the eating!
Roasted Onion Brie Muffins
Makes 12 muffins.
- 2 springs fresh rosemary, minced (+ more to garnish) or a couple pinches of dried rosemary
- 1 cup or 125g roasted onions (I used this recipe but you can use your preferred method), cooled a bit and then roughly chopped
- 2 and 1/2 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 7 oz (or 200g) Brie
- 1/3 cup canola oil
- 1 cup buttermilk (or buttermilk substitute)
- 2 eggs
- Preheat oven to 350F degrees and coat a 12 cup muffin tin with nonstick cooking spray or oil (or you can use silicone liners).
- In a large bowl whisk together flour, baking powder, baking soda, salt, and rosemary.
- If the Brie has rind on the sides, cut it off (you can leave the top and bottom rind). Cut into small cubes.
- Reserve 12 cubes of Brie to top the muffins with and add the rest to the bowl. Crumble the cheese into the flour mixture until coated and crumbly.
- Stir in the chopped roasted onions until incorporated and fully coated in the flour.
- In a smaller bowl (or large measuring cup) whisk together the oil, buttermilk, and eggs. Pour into the dry ingredients and stir until just combined.
- Divide the batter evenly amongst the prepared muffin cups. Top with reserved Brie cubes and a couple little pieces of fresh or dried rosemary.
- Bake 20-25 minutes, until golden and a toothpick inserted into the center comes out clean.
- Let cool in tin for a few minutes and then transfer to a wire rack to finish cooling.
- Serve! Best eaten the day they are baked.
Happy almost Thanksgiving!