Pin The first time I served these, I wasn't even sure what to call them. My neighbor had dropped off a wedge of brie the night before, and I was standing in my kitchen at seven in the morning thinking about brunch. Pancakes felt too ordinary, cheese felt too heavy on its own, and then it hit me: what if I wrapped one in the other? Twenty minutes later, golden pockets of melted brie were cooling on my counter, and my kitchen smelled like butter and promise.
I made these for my book club once, and someone actually asked for the recipe before tasting anything else. That moment when people recognize something special before it even touches their tongue—that's when you know you've landed on something real.
Ingredients
- All-purpose flour (1 1/2 cups): The foundation that puffs up light and tender; whisk it with the dry ingredients to avoid lumps later.
- Granulated sugar (2 tbsp): Just enough sweetness to hint at pancakes without overwhelming the cheese.
- Baking powder and baking soda (1 1/2 tsp and 1/2 tsp): The magic that makes these rise and stay fluffy in their tiny muffin cups.
- Salt (1/4 tsp): Never skip this; it sharpens both the sweetness and the brie.
- Whole milk (1 cup): Creates a tender crumb; don't substitute with water or they'll taste thin.
- Large eggs (2): Bind everything and add richness that shows in every bite.
- Unsalted butter, melted (4 tbsp): Let it cool slightly so it doesn't scramble the eggs when you combine them.
- Vanilla extract (1 tsp): A whisper that rounds out all the flavors without announcing itself.
- Brie cheese (8 oz): Cut into small cubes so they melt evenly and don't burst through the bottom of the pan; cold brie holds its shape better than room temperature.
- Melted butter for greasing (2 tbsp): Prevents sticking and ensures crispy bottoms.
- Honey, maple syrup, or toppings (optional): Adds another layer of flavor that transforms these from snack to special occasion.
Instructions
- Get your oven ready:
- Preheat to 375°F and brush each cup of your mini muffin tin with melted butter, getting into the corners so nothing sticks.
- Mix your dry team:
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed and you don't see any streaks.
- Combine the wet ingredients:
- In another bowl, whisk milk, eggs, cooled melted butter, and vanilla until the eggs are fully incorporated and the mixture is smooth.
- Bring them together gently:
- Pour the wet mixture into the dry ingredients and stir just until combined—lumps are your friend here, overmixing makes them tough and dense.
- Fill the cups halfway:
- Spoon about 1 tablespoon of batter into each muffin cup, working quickly so the batter doesn't sit.
- Tuck in the brie:
- Place one brie cube in the center of each cup, then top with another spoonful of batter to seal it inside completely.
- Bake until golden:
- Bake for 15–18 minutes; you're looking for golden tops and a toothpick inserted beside (not through) the cheese that comes out clean.
- Cool and release:
- Let them rest in the pan for 5 minutes so they set up, then run a thin knife around each edge and pop them out.
- Finish and serve:
- Drizzle with honey or maple syrup and sprinkle with toasted nuts if you're feeling fancy, then serve them while they're still warm.
Pin There's something magical about watching someone bite into one of these for the first time—that moment of confusion followed by pure delight when they realize what they're tasting. It's not fancy, but it feels like it.
The Sweet and Savory Balance
The beauty of these bites is that they don't feel experimental or uncertain. The fluffy pancake exterior does what it does best—it's tender and slightly sweet—while the melted brie brings umami depth and creaminess that makes the whole thing feel indulgent. This combination has been working since French pâtisseries discovered that cheese and fruit belong together, and now you're just bringing that wisdom into brunch format.
Why Mini Muffin Tins Matter
Using a mini muffin tin instead of regular cups is non-negotiable here. The smaller size means faster cooking, better cheese distribution, and bites that are actually bite-sized—you can eat one in two or three bites without committing to a whole pastry. Plus, they're portion-controlled and look intentional on a platter, which matters when you're serving these to guests.
Variations and Flavor Swaps
Once you've made these once, you'll start thinking about what else belongs inside. A small dollop of fig jam or cranberry sauce on top before serving adds brightness that cuts through the richness. Some people swap the brie for camembert or mild goat cheese, which shifts the flavor profile slightly but works just as well.
- Try a tiny smear of Dijon mustard under the brie for an unexpected savory punch.
- A small piece of prosciutto wrapped around the brie takes these into more sophisticated territory.
- Fresh thyme or a sprinkle of everything bagel seasoning on the batter changes the whole vibe.
Pin These have become my go-to when I need something that feels special but isn't stressful to make. Every time, without fail, they're gone before the coffee gets cold.
Recipe Q&A
- → What type of cheese works best for these bites?
Brie is ideal for its creamy texture and mild flavor, but camembert or a mild goat cheese can be great alternatives.
- → Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend to accommodate gluten sensitivities.
- → How do I prevent the batter from overflowing in the muffin tin?
Fill each cup about halfway with batter, place the cheese cube, then cover gently with more batter to enclose it without overfilling.
- → What toppings complement these bites?
Honey or maple syrup paired with toasted pecans or walnuts add sweetness and crunch, enhancing the flavor profile.
- → Can these bites be served cold?
They are best enjoyed warm to fully appreciate the melted cheese and tender batter, but can be eaten at room temperature.