IBIS Butter Brioche Muffins with Mountain Cheese and Spring Herbs

Submitted by IBIS Backwarenvertriebs GmbH from Aachen


Preparation time: 20 minutes

Serving size: 12


  • 350 g IBIS Butter Brioche Nature
  • 3 leaves wild garlic (alternatively 1 bunch chives)
  • 4 stalks flat-leaf parsley
  • 100 g mountain cheese
  • 200 ml milk
  • 50 g sour cream
  • 3 eggs (size L)
  • Salt
  • Pepper


  • 1 muffin tin with 12 cavities
  • Butter for greasing
  • paprika powder for dusting


Preheat the oven to 180 °C top/bottom heat. Grease the cups of a muffin tray with butter. Dice the IBIS Butterbrioche Natur and place in a bowl.

Wash the herbs, shake dry and chop. Grate the mountain cheese. Whisk together the milk, sour cream and eggs, stir in the cheese and herbs and season lightly with salt and pepper. Pour the mixture over the butter brioche cubes and leave to rest for about 10 minutes. Then mix well again, divide the mixture between the cups of the muffin tray and press down lightly.

Place the tray on the middle shelf for approx. 25 minutes until the butter brioche muffins are golden brown. Then take them out, let them rest for about 10 minutes and carefully lift them out of the moulds. The muffins will collapse again slightly. Serve with a very light dusting of paprika powder.

IBIS products used

IBIS Butter Brioche