Vidalia Onion Shallot Double Cheese Muffins
Indulge in the savory perfection of Vidalia Onion Shallot Double Cheese Muffins, a mouthwatering twist on classic muffins that's perfect for breakfast, brunch, or as a flavorful snack. Featuring the natural sweetness of caramelized Vidalia onions and shallots, and packed with the rich, gooey goodness of sharp cheddar and nutty Parmesan cheese, these muffins are irresistibly tender and bursting with flavor. A touch of sour cream adds extra moistness, while freshly chopped parsley lends a subtle herbaceous note (optional). Ready in just 42 minutes, these golden-brown beauties are an easy-to-make, crowd-pleasing treat. Serve them warm with a dab of butter or alongside your favorite soup or salad for a truly satisfying experience. Perfect for anyone craving savory baked goods!
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Recipe Information
Ingredients
- 1 large Vidalia onion
- 2 medium Shallots
- 3 tablespoons Unsalted butter
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Granulated sugar
- 0.75 cups Whole milk
- 0.5 cups Sour cream
- 2 Large eggs
- 1 cup Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin with paper liners.
Peel and finely dice the Vidalia onion and shallots.
In a medium skillet, melt the butter over medium heat. Add the diced onion and shallots, and sauté for about 8-10 minutes or until they are soft and caramelized. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground black pepper, and granulated sugar.
In a separate bowl, combine the milk, sour cream, and eggs. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the caramelized onion and shallot mixture, shredded cheddar cheese, grated Parmesan cheese, and chopped parsley (if using).
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are excellent on their own or paired with a pat of butter.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 4421 mg | 192% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 48.1 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1779 mg | 137% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1357 mg | 29% | |
*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.
