Vidalia Cheddar Pecan Muffins
Elevate your muffin game with these savory Vidalia Cheddar Pecan Muffins, a delightful fusion of flavors and textures that’s perfect for any occasion. Featuring the natural sweetness of finely diced Vidalia onions, the sharp tang of shredded cheddar cheese, and the rich nuttiness of toasted pecans, these muffins strike the perfect balance of sweet and savory. A hint of optional fresh chives adds a pop of color and herby aroma, making them as visually appealing as they are delicious. Quick and easy to prepare in just 40 minutes, these muffins are ideal for breakfast, brunch, or as a flavorful side to soups and salads. Whether you enjoy them warm straight from the oven or at room temperature, these moist and tender muffins are guaranteed to impress your taste buds and leave your guests asking for the recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 whole Large eggs
- 1 cup Whole milk
- 0.5 cups Vidalia onion (finely diced)
- 1.5 cups Sharp cheddar cheese (shredded)
- 0.75 cups Pecans (toasted and chopped)
- 2 tablespoons Chives (finely chopped, optional)
- 1 unit Cooking spray or muffin liners
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or line with muffin liners.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
In a medium bowl, whisk together the melted butter, eggs, and milk until smooth.
Add the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the diced Vidalia onion, shredded cheddar cheese, chopped pecans, and chopped chives (if using). Mix until evenly distributed throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with soups, salads, or simply as a standalone snack.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 44.2 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1677 mg | 129% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1414 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.
