Cheese and Onion & Chive Muffins

Cheese and Onion & Chive Muffins

I don’t often bake savoury, obviously I eat normal meals like the next person. But I don’t often share savoury goods on my blog. I really am a girl with a huge sweet tooth, but now and again something will catch my eye and I will want to give it a go.

muffins fresh out of the oven and cooling on a wire rack

I had been watching an American show on food network and they were making savoury muffins and serving them alongside a main meal. Intrigued I wanted to give it a go and see if I could turn what I would normally consider a sweet treat into a savoury one.

2 muffins stacked up with the rest still in their tin

A few experiments later and I came up with these little beauties. Cheese and onion & chive muffins, my first few attempts were far too sweet and the savoury flavours of the onion and black cracked pepper I had topped them with were clashing with the overly sweet muffin batter.

a muffin shot from above

I like to make muffins with natural yogurt, but that wouldn’t work for these. Trust me I tried it on the first attempt 🙁 so I substituted this for olive oil and I used milk to help bump up the liquid ingredients and it worked, these had a lovely moist sponge 🙂 that tasted savoury!

close up of a savoury muffin with others in the background

And for an extra little kick I topped them with a little cracked black pepper and even more cheese, the topping was lovely and golden and a little crunchy.

muffin with its liner peeled down

Each bite also has a lovely gentle onion flavour running through it to compliment the cheese and chives perfectly. I tried these with French onion soup and they went really well together. Then the following day I had one with a salad for my lunch and again I was so pleasantly surprised at how much I enjoyed a savoury muffin.

muffin with no liner

One thing I did do was to pre fry the onions I tried them previously with the onions raw at baking stage and while nice, just not perfect. So if you’re looking for a brilliant alternative to bread for an evening meal or something a little different for your lunchbox then give these a go. They are really good while still warm out of the oven but are still good the next day.

*Measurement in cups is a guide this recipe was made using metric weight*

Cheese and Onion & Chive Muffins
Prep time
Cook time
Total time
A savoury muffin full of cheese, onions and chives topped with crack black pepper.
Recipe type: Savoury / Side Dish
Cuisine: American
Serves: 12 muffins
  • 300 grams Plain flour (All Purpose), (2 and ⅓ cups)
  • 1 tablespoon Baking powder
  • ½ teaspoon salt
  • 2 large onions, chopped up small
  • 2 eggs - beaten
  • 225 millilitres milk, (a scant 1 cup)
  • 2 and ½ tablespoons chives finely chopped
  • 6 tablespoons olive oil
  • 100 grams cheddar - grated + a handful extra for topping, (1 cup - ⅞ for the batter the rest for topping)
  • ground black pepper to taste
  1. Preheat your oven to 200C / 400F / Gas mark 4 and prep you muffin tins either with liners or by lightly greasing them.
  2. Take your chopped onions and lightly fry them in 2 tablespoons of your olive oil until they are soft. Take them off the heat and leave them in your pan with the oil until you need them.
    onions frying in a pan
  3. Mix your flour, baking powder & salt in a large mixing bowl.
  4. In a smaller bowl or large jug, mix your beaten eggs, milk, chives, remaining 4 tablespoons of olive oil and black pepper (add as much or as little as you like) and mix all together.
  5. Mix the wet with the dry together, stir very gently until just combined.
  6. Add your grated cheese and your cooled onions and scrape any remaining oil in the pan into your muffin mix.
    all the ingredients in the bowl ready for mixing
  7. Gently mix in until everything is just combined.
  8. Scoop your mixture into your prepared muffin tin. Don’t over fill your cases, a large ice cream scoop is about the perfect amount. Or fill to about ⅔rds full.
  9. Sprinkle a little more grated cheese on top and if you are a pepper fan add a little more cracked black pepper too.
    muffins are ready for the oven
  10. Pop them in your oven for 20 to 25 minutes until firm to the touch.
  11. Leave them to cool for about 10 minutes in their tins before transferring them to a wire rack.
    muffins cooling in their tin
  12. If you wish to eat them warm, still allow them to cool a little first so as to not burn your fingers.
  13. These will keep in an airtight tin for 3 to 4 days.
    muffins cooling on a wire rack


Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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  1. What a very beautiful photo you’ve got. And i love the simplicity yet elegant website. Good job!

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    • Hello and thank you for your lovely comments they are very much appreciated 🙂

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