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Cheese and Onion & chive muffins | BakeThenEat.com
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Cheese and Onion & Chive Muffins

A savoury muffin full of cheese, onions and chives topped with crack black pepper.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Savoury / Side Dish
Cuisine: American
Servings: 12 muffins
Author: Emma


  • 300 grams Plain flour All Purpose, (2 and 1/3 cups)
  • 1 tablespoon Baking powder
  • 1/2 teaspoon salt
  • 2 large onions chopped up small
  • 2 eggs - beaten
  • 225 millilitres milk (a scant 1 cup)
  • 2 and 1/2 tablespoons chives finely chopped
  • 6 tablespoons olive oil
  • 100 grams cheddar - grated + a handful extra for topping (1 cup - 7/8 for the batter the rest for topping)
  • ground black pepper to taste


  • Preheat your oven to 200C / 400F / Gas mark 4 and prep you muffin tins either with liners or by lightly greasing them.
  • 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.
  • Mix your flour, baking powder & salt in a large mixing bowl.
  • 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.
  • Mix the wet with the dry together, stir very gently until just combined.
  • Add your grated cheese and your cooled onions and scrape any remaining oil in the pan into your muffin mix.
  • Gently mix in until everything is just combined.
  • 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 2/3rds full.
  • Sprinkle a little more grated cheese on top and if you are a pepper fan add a little more cracked black pepper too.
  • Pop them in your oven for 20 to 25 minutes until firm to the touch.
  • Leave them to cool for about 10 minutes in their tins before transferring them to a wire rack.
  • If you wish to eat them warm, still allow them to cool a little first so as to not burn your fingers.
  • These will keep in an airtight tin for 3 to 4 days.