Cheap, cheerful and ridiculously tasty — these Cheese and Red Onion Muffins are a reliable go-to for lunch boxes, morning coffee or after-school snacks.
Last updated April 2022
How to make Cheese and Red Onion Muffins
The secret to light, fluffy muffins is simple: keep wet and dry ingredients separate until the last moment, and put the batter into a hot oven straight away. Once the baking powder meets moisture it starts to react, so you want that rising action to happen in the oven for puffy, proud muffins.
Below is the method I use for these savoury muffins, written step-by-step to make the process easy and reliable.
1. Prep
Preheat your oven and line a 12-hole muffin tray with paper or silicone cases. If you don’t have cases, lightly oil the tin so the muffins release easily after baking.
2. Dry ingredients
Sift the flour, baking powder and salt into a large mixing bowl. Sieving removes lumps and helps distribute the raising agents evenly, which contributes to an even rise and consistent texture.
3. Wet ingredients
In a jug, mix the milk and oil. I used soy milk and sunflower oil, but any milk and a light, neutral oil (vegetable, light olive or rapeseed) will work. Extra virgin olive oil can be too pronounced for this recipe.
Beat in one egg and then add three quarters of the grated cheese and three quarters of the finely sliced red onion. Reserve the remaining cheese and onion to top the muffins before baking. Mix the jug contents thoroughly so the egg is well combined.
If you like, add optional seasonings such as smoked paprika, garlic powder and black pepper. They enhance the flavour, especially for adults, but the muffins are still excellent without them.
4. Combine
Pour the wet mixture into the dry ingredients and fold gently until just combined. The batter should remain a bit lumpy — overmixing will make the muffins dense. Use a wooden spoon or spatula and stop as soon as no dry flour is visible.
Divide the batter evenly among the 12 muffin cases. A pair of spoons or an ice cream scoop makes this quick and neat.
Top each muffin with a pinch of the reserved chopped onion and a sprinkle of the remaining grated cheese.
5. Bake
Bake in the preheated oven for 20–25 minutes, or until the tops spring back when lightly pressed. Remove from the tray and cool completely on a wire rack before storing.
These muffins are quick to prepare, freeze well, and make a great savoury treat any time of day. I hope you enjoy making them — please tag any photos you share online with my handle if you like to; it’s always lovely to see your baking.
Janie x
PS If these give you the muffin bug, there are plenty more muffin recipes to explore — I {heart} muffins!
Ingredients
- 255 g plain flour
- 3 tsp baking powder (level)
- 1/2 tsp salt
- 1 egg, well beaten
- 240 ml milk
- 90 ml vegetable oil (or sunflower, light olive or rapeseed)
- 100 g grated hard cheese (any mature hard cheese works well)
- 100 g red onion, finely sliced (about one medium onion)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 210°C / 190°C fan (410°F). Line a 12-hole muffin tray with cases or spray the tin with oil.
- Sift the flour, baking powder and salt into a large bowl. If using optional spices, add them now.
- In a jug, measure the milk and oil and crack in the egg. Stir in 3/4 of the grated cheese, mixing well so the egg is combined.
- Chop the onions, reserving 1/4 for topping, and add the rest to the jug.
- Pour the wet mixture into the dry ingredients and fold gently until no dry flour remains visible. The batter will be lumpy — do not overmix.
- Divide the batter evenly between the 12 cases.
- Top each muffin with a pinch of the reserved onion and a sprinkle of the remaining cheese.
- Bake for 20–25 minutes, until the muffin tops spring back when gently pressed.
- Cool completely on a wire rack before storing in an airtight container or freezing.
Nutrition Facts (per serving)
Calories 134; Fat 4g (Saturated fat 2g); Cholesterol 24mg; Sodium 166mg; Potassium 182mg; Carbohydrates 19g (Fiber 1g, Sugar 1g); Protein 5g. Calcium 135mg; Iron 1mg.
*Percent Daily Values based on a 2000 calorie diet.