Onion Cheese Muffins Recipes

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CHEESE AND ONION MUFFINS



Cheese and Onion Muffins image

Looking for the best Cheese and Onion Muffins? Our quick & easy savoury muffin recipe features cheddar, parmesan and caramelized onions.

Provided by Andrew Dobson

Categories     Breakfast     Snack

Time 35m

Number Of Ingredients 11

1 tbsp Butter
1 cup Vidalia Onion (chopped)
1 1/2 cups All purpose flour
1 tbsp baking powder
1 tbsp White sugar
1 tbsp Onion powder
1 cup Milk
1 Egg
1/4 cup Canola oil
1 cup Cheddar cheese (grated)
1 cup Parmesan cheese (grated)

Steps:

  • Preheat oven to 375 F.
  • In a non-stick skillet over medium heat stir butter and chopped onion. Sauté for 10-15 minutes until lightly browned.
  • In a large mixing bowl mix all dry ingredients together and stir in cheddar cheese and 1/2 cup of parmesan.
  • Beat egg, milk, oil and caramelized onions into a separate bowl and add to dry ingredients. Fold gently until just combined.
  • Spoon Cheese and Onion Muffins into well-greased cups. Sprinkle the top of each muffin with remaining 1/2 cup parmesan cheese then bake for 15-20 minutes.

Nutrition Facts : Fat 13.7 g, Fiber 0.8 g, Calories 237 kcal, SaturatedFat 5.4 g, Cholesterol 39 mg, Sugar 3.2 g, Carbohydrate 19.5 g, Sodium 234 mg, Protein 9.3 g, ServingSize 1 serving

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.

CHEESE AND ONION MUFFINS RECIPE



Cheese and onion muffins recipe image

These cheese and onion muffins are easy to make and only take 20 minutes to prepare. Give the classic flavour a twist from sandwiches, and serve up these muffins instead

Provided by Jessica Dady

Categories     Packed lunch, Snack

Time 45m

Yield Serves: 12

Number Of Ingredients 7

4tbsp vegetable oil
Large onion finely chopped
300gm self-raising flour
1tsp baking powder
100g grated cheddar cheese
200ml milk
2 eggs

Steps:

  • Preheat oven to 200°C/440°F/Gas Mark 6.
  • Line a muffin tray with 12 cases.
  • In a large frying pan, sauté the onions in 1 tbsp of oil until just soft. Drain on some kitchen towel and set to one side.
  • In a bowl sift together the self-raising flour and baking powder.
  • Mix through the onion and cheese.
  • In a separate bowl mix the milk, eggs and remaining oil stir until well combined.
  • Pour the dry ingredients into the wet and mix until just combined.
  • Divide between the 12 cases.
  • Bake for 15 to 20 mins or until well risen and firm to the touch.
  • Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.

Nutrition Facts : @context https, Calories 186 Kcal, Sugar 2.4 g, Fat 8.9 g, SaturatedFat 2.6 g, Sodium 0.3 g, Protein 6.4 g, Carbohydrate 19.8 g

TRIPLE CHEESE & ONION MUFFINS



Triple cheese & onion muffins image

Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven

Provided by Sarah Cook

Categories     Treat

Time 40m

Yield Makes 12

Number Of Ingredients 10

150ml sunflower oil , plus extra for the tin
1 large egg
284ml carton buttermilk , made up to 350ml with milk
500g self-raising flour
1 tsp English mustard powder
140g mature cheddar , grated
1 bunch spring onions , sliced
small bunch chives , snipped
25g parmesan (or vegetarian alternative), grated
200g full-fat soft cheese , gently diced into 2cm cubes

Steps:

  • Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
  • Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

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 :

VIDALIA ONION & SHALLOT DOUBLE CHEESE MUFFINS



Vidalia Onion & Shallot Double Cheese Muffins image

Make and share this Vidalia Onion & Shallot Double Cheese Muffins recipe from Food.com.

Provided by Baby Kato

Categories     Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1/2 cup vidalia onion, chopped
1 large shallot, french, chopped
1 1/2 tablespoons butter, unsalted
1/2 cup jarlsberg cheese, grated
1/2 cup sharp cheddar cheese, diced
1 1/2 cups biscuit mix (bisquick)
1/4 teaspoon salt, coarse
1 egg, large, beaten
1 cup buttermilk
2 tablespoons butter, melted
1/2 teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees.
  • Grease muffin tin and set aside.
  • Saute onions and shallots in butter until clear, then cool until needed.
  • Mix cheddar and jarlsberg cheeses together.
  • In a large bowl add biscuit mix, 1/2 the cheese blend, and salt. Stir to blend.
  • Add egg and milk together, stir and slowly add to the biscuit mix.
  • Next add the sauted onions and shallots to the biscuit mix. Stir gently just to moisten.
  • Fill the greased muffin tins 1/2 to 3/4 full, sprinkle the tops with the remaining cheese blend.
  • Drizzle the melted butter overtop and sprinkle with cayenne pepper.
  • Bake in a 400 degree oven for 20 minutes or until done when tested.
  • Makes 10 - 12 muffins depending on size.

Nutrition Facts : Calories 156.3, Fat 9.5, SaturatedFat 5, Cholesterol 35.5, Sodium 307.6, Carbohydrate 12.4, Fiber 0.5, Sugar 3.2, Protein 5.3

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.

TOMATO, CHEESE AND ONION MUFFINS



Tomato, Cheese and Onion Muffins image

This savory muffin is very crumbly texture. Could be eaten as a snack or put in kids lunch boxes. I used pizza tomato topping sauce for the tomato sauce and it worked well.

Provided by Chef floWer

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

1 cup onion, chopped
1 tablespoon butter, melted
1 eggs or 1 egg substitute, beaten
1/2 cup milk
2 cups self-raising flour, sifted
2 tablespoons flat leaf parsley, fresh or 1 teaspoon dried parsley
1 pinch salt, sifted
1 tablespoon butter
1 1/2 cups tasty cheese or 1 1/2 cups cheddar cheese, grated
3/4 cup tomato sauce, cooking sauce

Steps:

  • Preheat the oven at 200°C and grease muffin pans, set aside.
  • In a small pan melt one tablespoon of butter and then add onions and cook until soft.
  • Mix beaten egg and milk together, set aside.
  • In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter.
  • Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
  • Half fill prepared muffin pans with mixture.
  • Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. If there is too much sauce, muffins will come apart when removed from pans.
  • Cover each muffin with remaining mixture until pans are three quarters full.
  • Sprinkle with remaining grated cheese.
  • Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.

Nutrition Facts : Calories 178.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 39.3, Sodium 488.9, Carbohydrate 18.3, Fiber 1, Sugar 1.4, Protein 7.4

CHEESE AND ONION MUFFINS



Cheese and Onion Muffins image

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

Provided by Evie3234

Categories     Quick Breads

Time 30m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1 teaspoon baking powder
1 tablespoon sugar
1 cup grated sharp cheddar cheese
1 packet dry onion soup mix
1 egg
1 cup milk
1/4 cup oil

Steps:

  • Stir together the dry ingredients then stir in cheese.
  • Combine the soup mix and milk.
  • Let stand 5 minutes.
  • Beat egg, milk mixture and oil and add to the dry ingredients mixing lightly just to combine.
  • Spoon into well greased muffin trays and bake at 375F degrees for 15-20 minutes.
  • Serve Hot.

Nutrition Facts : Calories 224.3, Fat 12.2, SaturatedFat 4.3, Cholesterol 40.7, Sodium 487.8, Carbohydrate 21.5, Fiber 0.8, Sugar 2.4, Protein 7.2

CHEDDAR ONION MUFFINS



Cheddar Onion Muffins image

These are my favorite savory muffins to serve with eggs, soups or stews. They are just as delicious made in mini muffin pans, but reduce the baking time to 12 minutes

Provided by Geema

Categories     Quick Breads

Time 35m

Yield 10 muffins

Number Of Ingredients 12

1/2 cup onion, grated
1/4 cup parsley, minced
1 cup cheddar cheese, grated
1 egg
1/2 cup milk
1/2 cup sour cream
1/3 cup melted butter
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon paprika
2 teaspoons sugar

Steps:

  • In a large bowl, combine the flour, baking powder, salt, paprika and sugar.
  • In another bowl, beat together the egg, milk, sour cream and melted butter.
  • Add the egg mixture to the flour and fold together lightly.
  • Add cheese, parsley and onion and mix in gently.
  • Spoon batter into greased or paper lined muffin tins.
  • Bake for 20 minutes in a preheated 400 degree F.
  • oven.
  • Serve warm out of the oven for the best flavor.

Nutrition Facts : Calories 238.7, Fat 13.5, SaturatedFat 8.2, Cholesterol 56, Sodium 475.9, Carbohydrate 22.5, Fiber 0.9, Sugar 1.4, Protein 7

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