Apple and camembert meet in a muffin that takes under an hour. The apple is cooked down first so it does not release water in the oven, and the cheese goes in as a single cube at the centre, which keeps the crumb around it light. Flaked almonds on top give the only crunch.
French · Baking
Camembert Apple Muffins With a Core of Soft Cheese
A one-bowl muffin batter with sautéed apple and a cube of camembert in the middle, so each one opens onto a molten centre.
- Prep20 min
- Cook25 min
- Serves8
- LevelEasy
Ingredients
| 150 g | cake flour |
| 6 g | baking powder |
| 30 g | caster sugar |
| 2 | eggs |
| 20 g | vegetable oil |
| 35 g | milk |
| 200 g | apple , peeled and cut into small dice |
| 1 tbsp | butter , for cooking the apple |
| 30 g | camembert , cut into eight cubes |
| 2 tbsp | flaked almonds |
Method
- Cook the diced apple in the butter over medium heat until it softens and most of the liquid is gone, then take it off the heat and let it cool.
- Whisk the eggs, milk, sugar and oil in a bowl until the sugar dissolves.
- Sift in the flour and baking powder and stir just until no dry streaks remain. Overworking the batter makes the muffins tough.
- Fold in the cooled apple.
- Half-fill eight paper cases or muffin wells, press one cube of camembert into each centre, then cover with the remaining batter.
- Scatter the flaked almonds over the tops.
- Bake at 170C on the middle rack for about 25 minutes, until the tops are golden and a skewer inserted at the edge comes out clean.
- Cool in the tin for five minutes before lifting them out, and serve while the cheese is still soft.
Notes
- Cold batter and a hot oven give the best rise; mix the dry ingredients in at the last moment.
- Brie works in place of camembert, but a very ripe one will leak through the crumb.
Ratios and technique checked against 快乐生活12 on Douguo (卡蒙贝儿苹果杏仁麦芬). The method here is written by Stellaok and the illustration is ours; no text or photograph from the source is reproduced.