Tomato Cheese and Onion Muffins
Savor the delightful medley of flavors with these Tomato Cheese and Onion Muffins—a savory twist on classic muffins that's perfect for breakfast, brunch, or a snack on the go. Bursting with juicy cherry tomatoes, sharp cheddar cheese, and caramelized onions sautéed in olive oil, these muffins deliver a rich and hearty bite. A touch of fresh parsley and a dash of black pepper add a hint of freshness and spice, making them irresistibly mouthwatering. Quick to prepare with just 20 minutes of prep time and baked to fluffy perfection in under half an hour, these muffins are a versatile treat for any time of day. Serve them warm from the oven or enjoy them at room temperature—either way, they're sure to impress! Keywords: Tomato Cheese and Onion Muffins, savory muffins, cheddar cheese muffins, easy brunch recipes, snack ideas.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 teaspoons Granulated sugar
- 2 large Eggs
- 0.75 cup Milk
- 0.25 cup Unsalted butter, melted
- 1 cup Cherry tomatoes, chopped
- 1 cup Sharp cheddar cheese, shredded
- 1 small Yellow onion, finely chopped
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a small pan over medium heat, add the olive oil and sauté the chopped onion until soft and golden brown, about 5 minutes. Set aside to cool.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar.
In a separate bowl, beat the eggs and combine with the milk and melted butter.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; the batter will be lumpy.
Fold in the chopped cherry tomatoes, shredded cheddar cheese, sautéed onions, and fresh parsley (if using). Add a dash of black pepper for extra flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until 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.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3032 mg | 132% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 25.6 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1168 mg | 90% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1392 mg | 30% | |
*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.
