These delicious savory muffins are quite the revelation. So easy and versatile, they are the perfect accompaniment to a cup of hot soup, a grab-and-go snack, or even a breakfast bread to pair with eggs.

The recipe was adapted from thekitchn.com. I added caramelized onions and feta to my version and they were a big hit with everyone who tried them. If you are on the fence about savory muffins, I highly encourage you to try this recipe. I think you will be more than (pleasantly) surprised by the outcome.

Recipe

Caramelized Onion and Feta Muffins

(Makes 12 muffins)

Ingredients

For the Caramelized Onions -
2 tbsp butter or olive oil
2 cups thinly sliced red onions
1/2 tsp salt
1 tbsp brown sugar
1 tbsp balsamic vinegar
2 tbsp water

For the Muffins -

Dry Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp salt
1 tsp garlic powder
1/4 tsp grated nutmeg
1/8 tsp dried thyme

Wet Ingredients
7 tbsp unsalted butter, melted and cooled, divided
2 large eggs, at room temperature
1 1/4 cups buttermilk or thin yogurt
2 tbsp honey
1/2 cup caramelized onions, divided (recipe below)
1/2 cup goat cheese, crumbled
Freshly ground black pepper

Method

To Caramelize the Onions -
In a wide, nonstick pan, heat the oil over medium-high heat. Add the sliced onions and salt. Saute, stirring frequently for 8-10 minutes.

Add the brown sugar and balsamic vinegar. Turn the heat down to medium-low and stir frequently until the onions turn a deep golden brown (about 12-15 minutes).

Add 2 tablespoons of water to deglaze the pan and stir well. Cook for a few more minutes, then turn off the heat and set the pan aside to cool. You should be left with about half cup of caramelized onions.

To Make the Muffins -
Preheat your oven to 190°C. Grease or line a 12-cup muffin tin with muffin liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, nutmeg and thyme.

In a medium bowl, whisk together the eggs, buttermilk, 5 tablespoons of the cooled butter and honey.

Add the wet ingredients to the dry ingredients and fold until just combined.

Reserve a tablespoon each of the caramelized onions and feta. Fold the rest into the muffin batter.

Spoon the batter into the muffin cups, filling each about 3/4 full. Top each muffin with some of the reserved onions, feta, a little freshly ground black pepper and a spoonful of the remaining melted butter.

Bake for 20 to 25 minutes, until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven. Let the muffins cool in the tin for 5 minutes before serving.

Note: The caramelized onions can be made a day ahead and kept refrigerated in an airtight container. Let them come to room temperature before using.

I have tried this muffin recipe with raw onions (and also with spring onions) and it works very well. If you do not have the time or inclination to caramelize onions, simply fold 2 cups of thinly sliced raw onion into the muffin batter, increase the salt to 2 teaspoons and bake as directed.