Sweet Onion Muffins
Savory sweet onion muffins studded with sharp cheddar, chopped pecans, and rolled oats. Vidalia onions bring natural sweetness to these golden, hearty muffins that bake up in 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThese muffins walk the line between sweet and savory in the most Southern way possible. Chopped Vidalia onions fold right into a batter loaded with sharp cheddar cheese, toasted pecans, and hearty rolled oats for a muffin that’s got real substance.
The onions mellow and sweeten as they bake, the cheddar melts into pockets of sharp, gooey richness, and the pecans add a buttery crunch to every bite. Golden on top, tender inside, and gone before they cool down.
These aren’t dainty breakfast muffins. These are the kind you split open warm, slather with butter, and serve alongside a bowl of soup or a plate of barbecue.
Pro Tips
- Stir the batter just until combined. Overmixing makes muffins tough and dense instead of tender.
- Use the sharpest cheddar you can find. The bold cheese flavor needs to hold its own against the sweet onion and pecans.
- Toast the pecans in a dry skillet for 3 minutes before folding them in. It deepens their flavor and keeps them from going soft in the batter.
Ingredients
Directions
In a large bowl whisk together the egg, oil and milk.
Add flour, oats, and sugar.
Stir the mixture until it is just combined.
Fold in the onion, cheese, and pecans.
Spoon mixture onto buttered muffin tins, and bake in preheated 400℉ (200℃) oven for 15 to 20 minutes, or until golden.
Turn the muffins out onto racks.
Comments
I won a Vidalia onion cookoff with this recipe years ago. I'm proud of my creation. The muffins are very good stuffed with chicken salad.
I won a Vidalia onion cookoff with this recipe years ago. I'm proud of my creation. The muffins are very good stuffed with chicken salad.