Savory Double Cheese and Onion Muffins
Treat yourself to these delightful Savory Double Cheese and Onion Muffins, where the sweetness of Vidalia onions and the subtle flavor of shallots blend beautifully with two types of cheese. Perfect for breakfast, brunch, or as a tasty snack, these muffins are not only easy to prepare but will also fill your kitchen with irresistible aromas. Serve them warm, alongside soups or salads, or enjoy them on their own. With a rich, cheesy interior and a golden crust, they are sure to impress at your next gathering or family meal.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Vidalia onion
1/2 cup (chopped)
Shallot, French
1 large (chopped)
Unsalted butter
1 1/2 tablespoons (for sautéing)
Jarlsberg cheese
1/2 cup (grated)
Sharp cheddar cheese
1/2 cup (diced)
Biscuit mix (Bisquick)
1 1/2 cups (none)
Coarse salt
1/4 teaspoon (none)
Egg
1 large (beaten)
Buttermilk
1 cup (none)
Unsalted butter
2 tablespoons (melted)
Cayenne pepper
1/2 teaspoon (for topping)
Instructions
1
Preheat your oven to 400°F (200°C) and grease a standard muffin tin or line it with muffin liners.
2
In a skillet, melt 1 1/2 tablespoons of unsalted butter over medium heat. Add the chopped Vidalia onions and French shallot, sautéing until they become translucent and fragrant. Once cooked, remove from heat and allow to cool.
3
In a mixing bowl, combine the grated Jarlsberg cheese and diced sharp cheddar cheese. Set aside half for topping the muffins later.
4
In a large bowl, combine 1 1/2 cups of biscuit mix and the coarse salt. Stir to mix well.
5
In a separate bowl, whisk together the beaten egg and buttermilk until well combined. Gradually pour this egg mixture into the dry mixture, stirring until just combined.
6
Gently fold in the sautéed onions and shallots until evenly distributed, being careful not to overmix.
7
Scoop the muffin batter into the prepared muffin tin, filling each cup about 1/2 to 3/4 full. Sprinkle the reserved cheese blend generously on top of each muffin.
8
Drizzle the muffins with the melted butter and dust lightly with cayenne pepper for an added kick.
9
Bake in the preheated oven for 20 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean.
10
Allow the muffins to cool slightly before removing them from the tin. Serve warm or store in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main flavors in these Savory Double Cheese and Onion Muffins?
The muffins feature a blend of sweet Vidalia onions, fragrant French shallots, Jarlsberg cheese, and sharp cheddar cheese.
What temperature should I preheat my oven to?
You should preheat your oven to 400°F (200°C).
How long do these muffins need to bake?
Bake the muffins for approximately 20 minutes until they are golden brown.
What type of cheese is used in this recipe?
This recipe uses a combination of grated Jarlsberg cheese and diced sharp cheddar cheese.
What kind of onions are required?
The recipe calls for 1/2 cup of chopped Vidalia onions and one large chopped French shallot.
Do I need to cook the onions before adding them to the batter?
Yes, sauté the onions and shallots in butter until they are translucent and fragrant, then let them cool before mixing.
What is the base dry ingredient for the muffin batter?
The base is 1 1/2 cups of biscuit mix, such as Bisquick.
What liquid ingredients are used?
The liquid ingredients consist of one large beaten egg and one cup of buttermilk.
How much salt is included in the recipe?
The recipe requires 1/4 teaspoon of coarse salt.
Is there any spice added to the muffins?
Yes, 1/2 teaspoon of cayenne pepper is dusted on top for a subtle kick.
How should I prepare the muffin tin?
You should grease a standard muffin tin or line it with muffin liners.
How full should I fill the muffin cups?
Fill each muffin cup about 1/2 to 3/4 full with the batter.
What is the purpose of the melted butter in the instructions?
Melted butter is used both for sautéing the onions and for drizzling over the muffins before they go into the oven.
How do I know when the muffins are finished cooking?
They are done when they are golden brown and a toothpick inserted into the center comes out clean.
Should I use all the cheese inside the batter?
No, you should set aside half of the cheese blend to use as a topping for the muffins.
Can I serve these muffins cold?
While they can be stored, they are best enjoyed warm.
What is the best way to store leftovers?
Store any leftover muffins in an airtight container to keep them fresh.
Are these muffins suitable for breakfast?
Yes, they are perfect for breakfast, brunch, or as a savory snack.
What should I serve with these muffins?
They pair beautifully with soups or salads, or can be eaten on their own.
How many ingredients are in this recipe?
There are 11 ingredients in total, including the seasonings and butter.
Is there a specific preparation for the cheddar cheese?
Yes, the sharp cheddar cheese should be diced.
How is the Jarlsberg cheese prepared?
The Jarlsberg cheese should be grated.
What type of salt does the recipe specify?
The recipe specifies using coarse salt.
Can I use regular milk instead of buttermilk?
The recipe calls specifically for buttermilk, which provides a distinct tang and texture.
Is the cayenne pepper mixed into the batter?
No, the cayenne pepper is dusted lightly on top of the muffins before baking.
What should I do if the batter seems too thick?
The instructions suggest stirring until just combined; be careful not to overmix the batter.
How much butter is used for the topping?
2 tablespoons of melted butter are drizzled over the muffins before baking.
Are these muffins sweet or savory?
These are strictly savory muffins due to the cheese, onion, and spices.
How many types of onions are used?
The recipe uses two types: Vidalia onions and French shallots.
Should I let the muffins cool in the tin?
Allow them to cool slightly in the tin before removing them for serving.