Cheddar Onion Muffins
Start your day with a burst of savory goodness by baking these irresistible Cheddar Onion Muffins! Perfectly golden and fluffy, these muffins combine sharp cheddar cheese with caramelized onions, creating a flavor-packed treat that’s both hearty and satisfying. The recipe features a simple yet effective mix of pantry staples like all-purpose flour, baking powder, and milk, making it easy to whip up a batch in just under 40 minutes. Each bite offers a delightful balance of cheesy richness, subtle sweetness from sautéed onions, and a hint of black pepper for a flavorful kick. Ideal for breakfast, brunch, or as a side for soups and stews, these muffins are the ultimate comforting baked good. Easy to make and utterly delicious, they’ll quickly become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1.5 cups sharp cheddar cheese, shredded
- 2 large eggs
- 1 cup whole milk
- 0.25 cups vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 5-7 minutes or until softened and golden brown. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, salt, and black pepper.
Stir in the shredded cheddar cheese, ensuring it is evenly coated in the dry ingredients.
In a separate medium bowl, whisk together the eggs, milk, and vegetable oil until combined.
Add the sautéed onions to the wet ingredients and stir to distribute them evenly.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together just until combined; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 29.4 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1623 mg | 125% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
