Onion Walnut Muffins Recipe

Name: Onion Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, or more if needed to make 1 cup puree; 1/2 cup unsalted butter, melted; 2 extra large eggs; 6 tablespoons sugar; 1 1/2 teaspoons coarse salt; 1 1/2 teaspoons baking powder; 1 1/2 cups walnut meats, chopped coarse; 1 1/2 cups flour; Muffin tins; Nonstick spray

Servings: persons

1 large onion, or more if needed to make 1 cup puree
1/2 cup unsalted butter, melted
2 extra large eggs
6 tablespoons sugar
1 1/2 teaspoons coarse salt
1 1/2 teaspoons baking powder
1 1/2 cups walnut meats, chopped coarse
1 1/2 cups flour
Muffin tins
Nonstick spray

1
Preheat the oven to 425F and spray the muffin tins with nonstick spray.
2
Peel the onion, cut it into quarters, and puree it fine in a food processor.
3
Measure the puree and increase or decrease the amount to make 1 cup.
4
Beat together the butter, eggs, and sugar and add the onion puree.
5
Stir in the remaining ingredients in the order given and mix the batter thoroughly.
6
Fill the muffin tins almost full.
7
Bake the muffins 20 minutes, or until they are puffed and well browned.
8
Serve warm.

1126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 large onion, or more if needed to make 1 cup puree, 1/2 cup unsalted butter, melted, 2 extra large eggs, 6 tablespoons sugar, and more.

Yes, Onion Walnut 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.

Onion Walnut Muffins

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