Amidst the world of sweet treats and decadent desserts, there’s a comforting allure to savory bakes that’s hard to resist. One such delight that can make you “go back to savory” with pleasure is the humble yet flavorful Cheese and Onion Muffin. These savory muffins are the perfect blend of cheesy goodness, sweet caramelized onions, and moist, fluffy texture that will satisfy your cravings and leave you craving for more.
A Savory Departure
In a world dominated by sugary confections, it’s refreshing to take a savory departure with a cheese and onion muffin. These muffins bring a burst of umami and savory satisfaction to your taste buds.
The Cheese Factor
At the heart of every cheese and onion muffin is, of course, cheese. The choice of cheese can vary, but cheddar is a classic favorite. The cheese not only adds richness but also creates a delightful contrast to the sweetness of the caramelized onions.
Caramelized Onion Magic
Caramelized onions are a culinary marvel. Slowly cooking onions over low heat brings out their natural sweetness, transforming them into a golden, fragrant, and slightly sweet topping for these muffins. They add a complex depth of flavor that perfectly complements the cheese.
The Perfect Texture
A great muffin is all about the texture, and cheese and onion muffins do not disappoint. They strike a balance between moist and fluffy, making each bite a delight.
The Moisture Factor
The moisture in these muffins comes from a combination of ingredients like buttermilk, yogurt, and sometimes a hint of mayonnaise. These additions ensure that your muffins stay soft and tender.
The Fluffy Lift
A key element in achieving that desirable muffin texture is careful mixing. Just enough mixing to combine the ingredients without overworking the batter is the secret to the fluffy lift that makes these muffins a savory delight.
Versatile and Adaptable
One of the beauties of cheese and onion muffins is their versatility. You can enjoy them fresh out of the oven, serve them as a side with soup or salad, or pack them as a satisfying snack for work or picnics.
A Savory Breakfast
Start your day with a savory twist by pairing these muffins with scrambled eggs or a simple omelet. The combination of flavors is sure to awaken your taste buds.
A Hearty Snack
When hunger strikes between meals, reach for a cheese and onion muffin. They’re portable, delicious, and will keep you fueled throughout the day.
Making Your Own
Creating these delightful muffins at home is a rewarding experience. Here’s a basic recipe to get you started:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, combine the flour, baking powder, and salt.
- In another bowl, whisk together the eggs, buttermilk, yogurt, mayonnaise, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the grated cheese and caramelized onions.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin.
In a world where sweetness often takes center stage, the cheese and onion muffin stands as a testament to the savory side of baking. With its irresistible blend of cheese, caramelized onions, and fluffy texture, these muffins are a savory departure worth savoring. So, the next time you find yourself surrounded by sweet temptations, remember that you can always go back to savory, one delicious cheese and onion muffin at a time.
Cheese and Onion Muffins
110g salted butter, melted
300g self raising flour (you can use Dove’s Farm gluten free self raising flour fine here, I have and they taste good)
1/2 teaspoon bicarbonate of soda
1/2 teaspoon table salt
250g natural yogurt
1 tablespoon English mustard
200g sweet and sour onions
200g strong cheese (Glastonbury cheddar is good, as is Red Leicester) chopped into small chunks
black pepper (a grinding to taste)
200g sweet and sour onions to sprinkle over the top
1 x 12 hole muffin tin lined with paper cases (I prefer the tulip kind)
Bake at 180 degrees C fan oven
- Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Make a well in the centre.
- Whisk together the yogurt, eggs, melted butter, black pepper and mustard until combined
- Pour half the liquid mixture into the well of dry ingredients and add the cheese and onions.Stir together to just mix.
- Mix in the rest of the liquid and mix until just combined. Don’t overmix- figure of eight motions from bottom to top of the bowl will do the trick.
- Divide the mixture quickly between the paper cases using an ice cream scoop or a tablespoon. Top with the onions if using.
- Put the muffins into the oven in the middle section and cook for 20-25 minutes until golden brown. They should feel firm when you touch them. My oven takes 25 minutes and I turn them around after 20 minutes to ensure even browning.
- Cool in the tin for a few minutes before cooling fully on a wire rack.