French Onion Mini Muffins Recipe

Name: French Onion Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 Tablespoon Butter; 1 whole Medium-large Onion, Peeled, Halved And Thinly Sliced Into Half-moons; 1/2 teaspoons Salt, Divided; 1 clove Large Clove Garlic, Minced; 1/3 cups Yellow Cornmeal; 2 Tablespoons All-purpose Flour; 1/2 teaspoons Baking Powder; 1/4 teaspoons Dried Thyme; 1/8 teaspoons Black Pepper; 1/2 cups Milk; 1 whole Large Egg; 1 Tablespoon Canola Oil; 1/2 teaspoons Worcestershire Sauce; 2 ounces, weight Smoked Swiss Cheese, Shredded

Servings: persons

1-1/2 Tablespoon Butter
1 whole Medium-large Onion, Peeled, Halved And Thinly Sliced Into Half-moons
1/2 teaspoons Salt, Divided
1 clove Large Clove Garlic, Minced
1/3 cups Yellow Cornmeal
2 Tablespoons All-purpose Flour
1/2 teaspoons Baking Powder
1/4 teaspoons Dried Thyme
1/8 teaspoons Black Pepper
1/2 cups Milk
1 whole Large Egg
1 Tablespoon Canola Oil
1/2 teaspoons Worcestershire Sauce
2 ounces, weight Smoked Swiss Cheese, Shredded

1
Preheat oven to 375 F. Line a 24-count mini muffin tray with paper liners, or butter and flour them. Recipe makes 20-24 mini muffins.
2
Melt the butter in a medium skillet over medium heat. Then stir in the onion and 1/8 teaspoon salt. Cook until the onions are a rich caramel color, about 15 to 20 minutes, stirring occasionally. You can turn the heat down slightly or add a splash of water at any point in the process if the onion starts to get too dark. Add the garlic and cook 1 minute more, stirring constantly. Set aside to cool.
3
Whisk together the cornmeal, flour, baking powder, thyme, black pepper, and remaining 1/4 plus 1/8 teaspoon salt in a medium bowl.
4
In a separate medium bowl, whisk together the milk, egg, oil, and Worcestershire. Add the wet ingredients to the dry all at once and stir until just combined, being careful not to over-mix. Fold in the caramelized onion and shredded cheese.
5
Fill each mini muffin well with about 1 scant tablespoon of batter. Bake until a toothpick inserted inside comes out clean, about 12 to 14 minutes.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 Tablespoon Butter, 1 whole Medium-large Onion, Peeled, Halved And Thinly Sliced Into Half-moons, 1/2 teaspoons Salt, Divided, 1 clove Large Clove Garlic, Minced, and more.

Yes, French Onion Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

French Onion Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions