Brunost Muffins: For the Gjetost Connoisseur

Up your brown-cheese game with these Norwegian goat-cheese-style muffins.

I’ve written about the Norwegian Gjetost before – the brown cheese that isn’t technically a cheese. Traditionally, you find it on open-faced sandwiches or waffles, but Brunost can also be a legit muffin filler.

This recipe makes nine to twelve muffins. The flavor profile is semi-sweet, with the brown cheese adding a mild caramelized savor. We found it an everyday breakfast staple during a recent visit to Norway, but frankly, it’s versatile enough to be used for any meal, dessert included.

Ingredients

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup sugar

• 2 eggs

• 8 tbsp unsalted butter, melted, cooled

• ½ cup buttermilk

• 1 tsp vanilla extract

• 1 cup cubed brunost (about 1⁄3 inch)

Steps

1. Preheat oven to 375° F (190° C).

2. Melt and cool butter.

3. Line or grease a muffin tin.

4. Combine flour, baking powder, baking soda, salt, and sugar in a large bowl.

5. In a separate bowl, whisk together eggs, melted butter, buttermilk, and vanilla.

6. Gradually and carefully mix the wet ingredients into the dry ingredients.

7. Gently fold the brunost into the batter so it’s evenly combined.

8. Separate the batter evenly into the tin until each compartment is about ⅔ full.

9. Bake until a toothpick can be inserted and come out clean from a muffin – about 18 minutes.

10. Let muffins cool for 5 minutes in pan, then cool completely on a wire rack.