Best 20 Onion Muffins Recipes

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In the realm of savory muffins, the onion muffin stands proudly as a delectable treat that tantalizes taste buds with its aromatic allure. These savory delights are not only a feast for the senses but also incredibly versatile, seamlessly adapting to various mealtimes and occasions. Whether you seek a hearty breakfast companion, a delightful lunch option, or an irresistible snack to satisfy your mid-day cravings, onion muffins have you covered. This article presents a culinary journey through three extraordinary onion muffin recipes, each boasting unique flavors and textures to cater to every palate. From the classic allure of the traditional Onion Muffins, brimming with caramelized onions and a hint of herbs, to the indulgent richness of the Cheddar Cheese and Onion Muffins, bursting with melted cheddar and a savory onion filling, and the intriguing twist of the Bacon and Onion Muffins, where crispy bacon and aromatic onions unite in perfect harmony. Get ready to embark on a muffin-making adventure, transforming simple ingredients into culinary masterpieces that will leave a lasting impression on your taste buds.

Here are our top 20 tried and tested recipes!

APPLE AND ONION STUFFIN' MUFFINS



Apple and Onion Stuffin' Muffins image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 40m

Yield 12 muffins

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

Steps:

  • Preheat oven to 375 degrees F.
  • Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
  • Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

JUMBO ONION CHEESE MUFFINS



Jumbo Onion Cheese Muffins image

Chopped green onions and three types of cheese perk up these suppertime specialties. The large light-textured muffins have a golden look and savory flavor that's ideal with any entree. -Valerie Collier, Charleston, South Carolina

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 11

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon pepper
Dash ground nutmeg
1-1/4 cups 2% milk
1/4 cup butter, melted
1 egg
1/4 cup chopped green onions
1/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Romano cheese
1/4 cup shredded Parmesan cheese

Steps:

  • In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 310 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 463mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

SAVORY ONION-BACON CHEESE MUFFINS



Savory Onion-Bacon Cheese Muffins image

Make and share this Savory Onion-Bacon Cheese Muffins recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

6 slices cooked bacon, finely crumbled
1 cup old cheddar cheese, grated
3 cups flour
2 tablespoons sugar
1 tablespoon baking powder (use a semi-heaping tablespoon!)
1 teaspoon salt
2 teaspoons black pepper (can use 1 teaspoon)
1 -2 large green onion, finely chopped (can use more)
1 cup milk
1/2 cup oil
1/2 cup sour cream
2 large eggs
1/4 cup old cheddar cheese, finely grated

Steps:

  • Set oven to 350 degrees (second-lowest oven rack).
  • Grease 12 muffin tins.
  • Set aside 1/4 cup grated cheese.
  • In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese.
  • In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened.
  • Divided between the muffin tins.
  • Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter.
  • Bake for about 25 minutes or until the muffins test done.

ONION CHEESE MUFFINS



Onion Cheese Muffins image

These muffins are the perfect addition to brunch or a soup and salad meal. You can choose any block cheese you want.-Judy Johnson, Mundelein, Illinois

Provided by Taste of Home

Time 30m

Yield about 6 muffins.

Number Of Ingredients 7

1-1/2 cups biscuit/baking mix
3/4 cup shredded Colby or cheddar cheese, divided
1 egg
1/2 cup milk
1 small onion, finely chopped
1 tablespoon butter
1 tablespoon sesame seeds, toasted

Steps:

  • Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm.

Nutrition Facts :

SWEET ONION MUFFINS



Sweet Onion Muffins image

These savory muffins are wonderful alongside any main dish and also make a great snack warm or cold. It's hard to stop eating them. I've been cooking for 60 years, and this recipe from my niece is one of my favorites. -Mildred Spinn, Cameron, Texas

Provided by Taste of Home

Time 30m

Yield 3 dozen mini muffins or 1 dozen regular muffins.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup finely chopped onion
1/2 cup butter, melted
1-1/2 cups chopped walnuts

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs, onion and butter until blended; stir into the dry ingredients just until moistened. Fold in walnuts., Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

GARLIC-ONION DINNER MUFFINS



Garlic-Onion Dinner Muffins image

This muffin makes a perfect bread accompaniment for steaks and roast. The recipe comes from " A taste of Cuba" and was sent to me.

Provided by Barb G.

Categories     Quick Breads

Time 35m

Yield 12 Muffins

Number Of Ingredients 9

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, beaten
1 cup milk
1/4 cup melted butter
2 garlic cloves, minced
1 medium onion, diced

Steps:

  • Heat oven to 400°F.
  • In a large bowl, mix flour, baking powder, salt and sugar.
  • In a small bowl, mix together egg, milk, garlic and onion.
  • Make a well in the center of dry ingredients and pour in the egg mixture and melted butter.
  • Mix together using as few strokes as possible.
  • DO NOT OVER BEAT--the batter should have small lumps in it.
  • Pour into 12 paper-lined muffins tins, filling about 2/3 full.
  • Bake 20 minutes or until muffins begin to turn golden on top.
  • Test for doneness with a toothpick which should come out clean.
  • Remove from tins and cool slightly before serving.

ONION AND RED PEPPER CORN MUFFINS



Onion and Red Pepper Corn Muffins image

This is an old fashioned corn muffin recipe, which is very yummy as a side dish, for BBQ's and picnics, etc.

Provided by Dee514

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 11

1 red pepper, seeded and chopped
1 medium onion, chopped
2 tablespoons butter
1 1/2 cups milk
4 tablespoons butter, melted
2 eggs
1 1/2 cups yellow cornmeal
1 cup unbleached flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Heat oven to 400°F.
  • Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
  • Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
  • In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
  • Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
  • (Batter will be slightly lumpy).
  • Fold in the peppere and onions.
  • Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
  • Bake muffins for about 20 minutes or until light golden brown.

BRAISED CHICKEN BREASTS ON TOASTED ENGLISH MUFFINS WITH VEGETABLE MIREPOIX, TOASTED PINE NUTS AND A ZUCCHINI, SUMMER SQUASH AND ONION MEDLEY



Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 13

4 chicken breasts with bone
3 tablespoons olive oil
2 celery stalks, sliced
2 onions, 1 diced, 1 sliced
1 large carrot, diced
2 cups chicken stock or chicken bouillon
1 cup dry white wine
4 English muffins, cut in half
1 cup pine nuts
Salt and pepper
2 medium summer or crookneck squash, cut in rounds
2 medium zucchini, cut in rounds
1/4 teaspoon dried oregano

Steps:

  • Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan.
  • Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper.
  • While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt.
  • Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent.
  • Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a "lean to", place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts.

SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY



Savoury Muffins With Feta Cheese, Onion and Rosemary image

Make and share this Savoury Muffins With Feta Cheese, Onion and Rosemary recipe from Food.com.

Provided by AaliyahsAaronsMum

Categories     Quick Breads

Time 45m

Yield 24 muffins, 6-8 serving(s)

Number Of Ingredients 11

275 g plain flour
1 tablespoon baking powder
1 teaspoon salt
1 egg
225 ml milk
1 tablespoon butter
1 medium onion, finely chopped
100 g feta cheese, chopped into small cubes
1 tablespoon chopped fresh rosemary
fresh ground black pepper
1 egg, lightly beaten

Steps:

  • You will need a 12 hole mini-muffin tin.
  • Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
  • Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
  • Pre-heat the oven to gas mark 6/400F/200°C.
  • Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
  • In another bowl beat the egg, then add in the milk and give it a good whisk again.
  • Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
  • Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
  • Arrange the muffin cases into the muffin tins them spoon the mixture into them.
  • You may even spoon the mixture straight into the tins but they will have to be well-greased.
  • Beat the second egg and brush the muffin tops with it.
  • Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
  • Remove the muffins from the tins and serve immediately.

ONION MUFFINS



Onion Muffins image

Make and share this Onion Muffins recipe from Food.com.

Provided by MizzNezz

Categories     Quick Breads

Time 33m

Yield 1 dozen

Number Of Ingredients 6

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup finely chopped onion
1/2 cup butter, melted

Steps:

  • Mix dry ingredients in bowl.
  • In another bowl, beat eggs, onion, and butter.
  • Stir into dry ingredients just until moistened.
  • Fill muffin cups 3/4 full.
  • Bake at 400°F for 25 minutes.

CHEDDAR BACON AND GREEN ONION MUFFINS



Cheddar Bacon and Green Onion Muffins image

These muffins are fabulous eaten just baked warm out of the oven... great to serve warm with stew or soup or anything! They freeze well for up to 1 month, just warm before serving. Use a slightly heaping tablespoon of baking powder for this recipe. If you like heat add in 1 finely chopped jalapeno pepper. Prep time does not include cooking bacon.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 12

7 slices bacon
1 cup old cheddar cheese, grated (grate about 2-3 tablespoons extra cheese on a fine grater to use for topping)
3 cups flour
2 tablespoons sugar
1 tablespoon baking powder (slightly heaping)
2 teaspoons pepper
1 teaspoon salt
1 cup milk or 1 cup half-and-half cream
1/2 cup vegetable oil
1/2 cup green onion, finely chopped
1/2 cup sour cream
2 eggs

Steps:

  • Set oven to 375 degrees.
  • Set oven rack to second-lowest position.
  • Grease 12 muffins tins or line with pappers.
  • Cook the bacon over medium heat until crisp; drain and let cool, then crumble into small pieces (this can be done well in advance or even a day ahead).
  • In a small bowl combine 2-3 tablespoons crumbled bacon and about 2-3 tablespoons cheddar cheese; set aside.
  • In a large bowl combine flour, sugar, baking powder, salt and pepper.
  • Stir in the remaining cheddar cheese and crumbled bacon; mix to combine.
  • Whisk together, milk, oil, sour cream and eggs, then add/mix in green onions.
  • Pour over the dry ingredients; stir JUST until moistened.
  • Spoon into prepared muffin tins.
  • Sprinkle with reserved bacon/cheese mixture on top of the batter.
  • Bake for about 20-25 minutes, or until golden.

GREEN ONION AND SESAME CORN MUFFINS



Green Onion and Sesame Corn Muffins image

Categories     Bread     Dairy     Onion     Side     Bake     Vegetarian     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 12

6 tablespoons (3/4 stick) butter
1 bunch green onions, thinly sliced
1 cup yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1/4 cup sesame seeds, toasted
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 cup buttermilk
1 egg, beaten to blend
Additional sesame seeds, untoasted

Steps:

  • Preheat oven to 425°F. Line 12 muffin cups with foil muffin liners. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add green onions and sauté until beginning to soften, about 1 minute. Add remaining 4 tablespoons butter and stir until just melted. Remove from heat.
  • Mix cornmeal, flour, sugar, 1/4 cup toasted sesame seeds, baking powder, salt and baking soda in large bowl. Make well in center. Add buttermilk, egg and onion mixture to well. Mix into dry ingredients.
  • Divide batter among prepared muffin cups. Sprinkle with additional sesame seeds. Bake muffins until golden and firm to touch, about 20 minutes. Transfer to rack. Serve warm or at room temperature.

GREEN ONION MUFFINS



Green Onion Muffins image

I don't spend as much time in the kitchen as I did when our children were still at home. When I feel like baking these days, I share the goodies with neighbors.

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
1 cup crushed Rice Chex
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs
1-1/4 cups whole milk
1/3 cup vegetable oil
3 ounces cream cheese, cut into 1/4-inch cubes
1/2 cup chopped green onions

Steps:

  • In a large bowl, combine the flour, cereal, baking powder, sugar and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in cream cheese and onions. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts :

GREEN ONION CORNMEAL MUFFINS



Green Onion Cornmeal Muffins image

Cornbread and corn muffins are popular in New England. This muffin recipe has a different twist with green onions and sour cream, and the aroma while they're baking is wonderful! I like to serve these with soups and stews.-Naomi Rogers, Essex, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup sour cream
1/3 cup whole milk
2 tablespoons butter, melted
1/4 cup chopped green onions

Steps:

  • In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. In a small bowl, combine the egg, sour cream, milk, butter and onions; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 150 calories, Fat 6g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 189mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

SAVORY MINI MUFFINS WITH GOAT CHEESE, RED ONION & ROSEMARY RECIPE - (4.3/5)



Savory Mini Muffins with Goat Cheese, Red Onion & Rosemary Recipe - (4.3/5) image

Provided by Dixie8686

Number Of Ingredients 11

1 tablespoon butter
1/3 cup red onion, finely chopped
3/4 cup Gold Medal all-purpose flour
1/2 tablespoon baking powder
1 small pinch coarse salt
1/2 cup milk
1 large egg
1 tablespoon Yoplait plain Greek yogurt
1 tablespoon rosemary, plus more for garnish, freshly chopped
2 ounces softened goat cheese
1 spritz cooking spray

Steps:

  • Preheat oven to 400°F. Lightly coat a mini muffin tin with cooking spray and set aside. Melt butter in a small skillet over medium high. Add onions and sauté until soft, 4 minutes. Remove from heat to let cool. In a large bowl, sift together the flour, baking powder and salt. In a smaller bowl, whisk together the egg, milk and Greek yogurt. Pour wet ingredients into the dry ingredients and gently fold to mix. Do not over mix. Add the onions and rosemary to the bowl; lightly fold them into the mixture. Evenly spoon the batter into 10 muffin tins. Nestle the goat cheese dollops into the batter. Bake for 20 minutes, or until golden brown. Garnish with fresh rosemary and serve immediately.

GREEN ONION-AND-CREAM CHEESE MUFFINS



Green Onion-And-Cream Cheese Muffins image

Make and share this Green Onion-And-Cream Cheese Muffins recipe from Food.com.

Provided by wicked cook 46

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

0.5 (8 ounce) package reduced-fat cream cheese, softened
1 3/4 cups reduced-fat biscuit mix
1 1/4 cups nonfat milk
3 green onions, chopped
1/4 cup egg substitute
1/3 cup vegetable oil
1 tablespoon sugar
vegetable oil cooking spray

Steps:

  • Beat cream cheese at low speed with an electric mixer until smooth; add biscuit mix alternately with milk, beginning and ending with biscuit mix. Stir in green onions and next 3 ingredients.
  • Spoon batter into 3-inch muffin cups coated with cooking spray.
  • Bake at 400° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks.

SWEET ONION MUFFINS



Sweet Onion Muffins image

Make and share this Sweet Onion Muffins recipe from Food.com.

Provided by Barb in WNY

Categories     Quick Breads

Time 30m

Yield 12-36 muffins

Number Of Ingredients 8

1 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup onion, finely chopped
1/2 cup butter, melted
1 1/2 cups walnuts, chopped

Steps:

  • In a bowl, combine flour, sugar, baking powder, and salt.
  • In another bowl, beat the eggs, onion, and butter until blended; stir into the dry ingredients just until moistened.
  • Fold in walnuts.
  • Fill greased or paper-lined miniature muffin cups 3/4 full.
  • Bake at 400°F for 10-12 minutes or until a tooth pick inserted near the center comes out clean.
  • Cool, for 5 minutes before removing from pan to wire racks.
  • Yield: 3 dozen minis or 1 dozen regular muffins.
  • Note: If using regular-size muffin cups, bake for 20-25 minutes.

SAVORY ONION MUFFINS



Savory Onion Muffins image

"I found this recipe on a paper market bag years ago," writes Norma Saunders of Los Angeles, California. "I've made it more times than I can count, and my family and friends really enjoy it. It has a great tangy flavor and is so easy to make."

Provided by Taste of Home

Time 40m

Yield 2 muffins.

Number Of Ingredients 9

1/3 cup chopped onion
1-1/2 teaspoons butter
1/2 cup biscuit/baking mix
1-1/2 teaspoons poppy seeds
3 tablespoons 2% milk
2 tablespoons beaten large egg, divided
3 tablespoons sour cream
Dash pepper
Dash paprika

Steps:

  • In a small skillet, saute onion in butter until tender; set aside. In a small bowl, combine biscuit mix and poppy seeds. In another bowl, combine milk and 1 tablespoon egg. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Combine the sour cream, pepper and remaining 1 tablespoon egg. Spoon onion over muffin batter; spread with sour cream mixture. Sprinkle with paprika., Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 220 calories, Fat 11g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 451mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

COTTAGE CHEESE ONION MUFFINS



Cottage Cheese Onion Muffins image

This recipe comes from The Original Vidalia Onion Cookbook that I received years ago with a gift box of Vidalia onions. While I haven't made these muffins yet, I love muffins and this sounds like something that would be great with a steak dinner. I'm posting it here since I always forget to dig through my cookbooks now that there are so many great recipes online.

Provided by karen

Categories     Quick Breads

Time 25m

Yield 18 muffins, 9 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
2 tablespoons sugar
3 tablespoons baking soda
2 tablespoons vidalia onions, chopped
3 tablespoons butter, melted
1 tablespoon chives
2 eggs, beaten
3/4 cup milk
1 cup small curd cottage cheese

Steps:

  • Preheat oven to 400 degrees.
  • Coat muffin tins with cooking spray.
  • Sift together flour, sugar and baking soda. Then add remaining ingredients, one at at time, in the order listed in the ingredients. Stir to incorporate each before adding the next.
  • Fill muffin tins 1/2 full and bake for 15-20 minutes.
  • Cool a few minutes before removing from muffin pan.
  • Serve with butter.

CHEESY GREEN ONION MUFFINS



CHEESY GREEN ONION MUFFINS image

Categories     Cheese     Breakfast     Bake     Kid-Friendly     Quick & Easy     High Fiber     Muffin

Yield 18 each

Number Of Ingredients 10

1 (3 oz) pkg cream cheese
4 tsp baking powder
1 tsp salt
1¼ cups milk
½ cup chopped green onion with tops
3 cups rice chex, crushed to 1 cup
1¾ cups flour
1 tbsp flour
2 eggs beaten
⅓ cup vegetable oil

Steps:

  • Preheat oven to 400°. Grease 18 muffin cups. Cut and separate cream cheese into ¼ inch cubes. Set aside. in large bowl, combine flour, baking powder, sugar and salt. In medium bowl; combine eggs, milk, oil, cereal and onions. Add all at once to flour mixture, stirring just until moistened. Fold in cheese, spoon mixture into muffin cups. Bake 20-25 minutes or until pick inserted comes out clean. Remove from pan to cool.

Tips:

  • Use a high-quality onion: The type of onion you use will greatly impact the flavor of your muffins. Choose a sweet onion, such as a Vidalia or Walla Walla, for a milder flavor. If you prefer a more pungent onion flavor, use a yellow or white onion.
  • Caramelize the onions: Caramelizing the onions brings out their natural sweetness and adds a delicious depth of flavor to the muffins. To caramelize the onions, cook them over low heat in a little butter or oil until they are soft and golden brown.
  • Use a combination of flours: Using a combination of all-purpose flour and whole wheat flour gives the muffins a more complex flavor and texture. Whole wheat flour also adds fiber and nutrients to the muffins.
  • Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix the ingredients just until they are combined.
  • Bake the muffins at a high temperature: Baking the muffins at a high temperature helps them to rise quickly and evenly. This results in a light and fluffy muffin.

Conclusion:

Onion muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own personal preferences. With a few simple tips, you can create a batch of onion muffins that are sure to impress your family and friends.

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