Caramelized Onion Muffins
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INGREDIENTS
- 1 onion, chopped
Batter:
- 2 large eggs
- 1 cup whole wheat flour
- 1 ½ cups soft cheese, such as cottage cheese or labneh, or a mix of both
- ¾ cup grated hard cheese, cheddar, parmesan, or your favorite
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Optional mix-ins:
- Roasted peppers
- Sautéed mushrooms
- Olives
- Fried leeks
- Fried zucchini
- Corn
INSTRUCTIONS
- Preheat the oven to 350°F (180°C) and grease a muffin tin or loaf pan.
- In a skillet over medium-low heat, melt the butter or warm the olive oil. Add the chopped onion and a pinch of salt, stirring occasionally. Cook for 15 to 20 minutes, until the onion is golden brown and deeply caramelized. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, flour, cheeses, olive oil, baking powder, salt, and pepper until well combined. Gently fold in the caramelized onions and any additional mix-ins.
- Spoon the batter into the muffin cups or pour it into the prepared loaf pan, smoothing the top.
- Bake until golden and set. For muffins, bake for about 30 minutes. For a loaf, bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
- Let cool slightly before serving. These muffins are delicious warm or at room temperature.
- Enjoy as a snack, alongside a salad, or as a savory breakfast. They also freeze beautifully—just reheat in the oven for a few minutes before serving.
MY NOTES
FAQ
Can I use all-purpose flour for these caramelized onion muffins?
You can substitute all-purpose flour for whole wheat flour in this caramelized onion muffins recipe. However, whole wheat flour has a higher fiber content and absorbs more moisture, so if using all-purpose flour, you may need to slightly reduce the liquid ingredients to maintain the right consistency. The muffins may also have a softer texture and a milder flavor compared to those made with whole wheat flour. If you prefer a balance, you can use a 50/50 mix of whole wheat and all-purpose flour. Another option is to use white whole wheat flour, which provides a similar nutritional benefit while keeping the texture lighter.
How do I store these caramelized onion muffins?
These caramelized onion muffins should be stored in an airtight container at room temperature for up to two days. If you need to keep them longer, store them in the refrigerator for up to five days. When refrigerating, place them in a sealed container or wrap them individually in plastic wrap to prevent them from drying out. For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They will last up to three months in the freezer. To reheat, warm them in a 300°F oven for 10 minutes or microwave them for 30 seconds.
Can I make these caramelized onion muffins without cheese?
Yes, but the texture and flavor will change. Cheese adds moisture, fat, and a savory depth, so removing it may make the muffins slightly drier and less rich in taste. If you want to keep the moisture level similar, you can substitute cheese with ingredients like mashed avocado, unsweetened applesauce, or plain Greek yogurt. Nutritional yeast can also provide a slightly cheesy flavor without dairy. If you are avoiding dairy entirely, be sure to also replace the soft cheese with a dairy-free alternative, such as cashew cream or a plant-based yogurt substitute. Adjust seasoning as needed to enhance the flavor.
What’s the best way to reheat them?
The best way to reheat these caramelized onion muffins is in an oven or toaster oven at 300°F for about 10 minutes. This method helps retain their original texture without drying them out. If you are in a hurry, you can use a microwave, but be careful not to overheat them, as they may become chewy. Microwave a muffin for about 20–30 seconds on medium power, checking to see if it is heated through. If reheating from frozen, either let them thaw at room temperature for about an hour or place them directly in a 325°F oven for 15 minutes. Avoid using a high microwave setting, as it can make them rubbery.
Can I freeze the caramelized onion muffins?
Yes, these caramelized onion muffins freeze well and can be stored for up to three months. To freeze them properly, let them cool completely after baking, then arrange them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or airtight container. This prevents them from sticking together. When ready to eat, you can thaw them at room temperature for about an hour or reheat them in a 300°F oven for 10–15 minutes. If using a microwave, heat for 30–40 seconds, checking to ensure they are warmed through. Avoid refreezing once they have been thawed.
How do I make the caramelized onions faster?
Caramelizing onions typically takes 15–20 minutes, but you can speed up the process by adding a pinch of sugar and a splash of water or vinegar. Start by slicing the onions thinly and cooking them over medium heat in a pan with butter or oil. Stir frequently to prevent burning. Adding sugar helps accelerate caramelization, while water or vinegar deglazes the pan and prevents sticking. Another method is to cook them on slightly higher heat for the first few minutes, stirring constantly, then reduce to medium-low and continue cooking until they are golden brown. However, rushing the process too much may result in uneven caramelization.
Can I add fresh herbs to the batter?
Fresh herbs can enhance the flavor of these caramelized onion muffins. Good options include thyme, rosemary, chives, parsley, or basil. Chop them finely and add them to the batter when mixing the ingredients. A general guideline is to use about one to two tablespoons of fresh herbs per batch. If using dried herbs, reduce the quantity to one teaspoon, as dried herbs have a more concentrated flavor. Be mindful that some herbs, like basil, can lose potency when baked, so adding a bit more than usual may help maintain their presence in the final result. Adjust seasoning as needed to balance flavors.
What other vegetables work well in this recipe?
Many vegetables pair well with the base of these muffins. Roasted red peppers, sautéed mushrooms, zucchini, sun-dried tomatoes, spinach, and leeks are great options. Be sure to cook vegetables with high water content, like mushrooms or zucchini, before adding them to prevent excess moisture from affecting the muffin texture. Chopped roasted vegetables, like bell peppers or eggplant, also add a deep flavor. If using leafy greens, such as spinach or kale, sauté them briefly to remove excess liquid. When adding vegetables, aim for about one cup of mix-ins total to maintain the right balance of batter to filling.
Can I make these gluten-free?
Yes, you can substitute the whole wheat flour with a gluten-free all-purpose flour blend that includes xanthan gum or another binding agent. These blends are designed to mimic the texture of wheat flour. You can also try almond flour, though it will create a denser muffin, so you may need to add an extra egg or a tablespoon of ground flaxseed mixed with water to help with structure. Another option is oat flour, which provides a mild flavor and slightly chewy texture. Be sure to check that all additional ingredients, like baking powder, are certified gluten-free to avoid cross-contamination.
Do I need to refrigerate them after baking?
If you plan to eat the muffins within two days, they can be stored at room temperature in an airtight container. However, because they contain cheese and moisture-rich ingredients like caramelized onions, refrigeration is recommended for longer storage. Place them in a sealed container or wrap them individually in plastic wrap to prevent them from drying out. In the fridge, they will stay fresh for up to five days. If you want to store them longer, freezing is the best option. Before serving, allow refrigerated muffins to come to room temperature or reheat them gently in the oven or microwave.
