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Muffin Monday & Crusty Cheese and Onion muffins

Crusty Cheese and Onion Muffins are the perfect savory muffins with a crusty cheesy top, carmelised onions and so soft when you bite into them! A perfect breakfast and lunchbox option! 
Course Breakfast, brunch
Cuisine American


  • 1/4 cup all purpose flour
  • 20 grams butter
  • 1 teaspoon water , approximately
  • 1 tablespoon vegetable oil
  • 1 onion medium (150g) , halved and sliced
  • 1 and 3/4 cups self raising flour
  • 3/4 cup cheddar cheese grated
  • 1 tablespoon chives chopped fresh ( I used a tbsp of chopped fresh parsley)
  • 1 egg , lightly beaten
  • 1 and 1/4 cups buttermilk
  • 1/2 cup vegetable oil


  • Place the all purpose flour in a small bowl and rub in the butter, mix in just enough water to bind ingredients. Press dough into a ball, cover, freeze about 30 minutes or until firm
  • Preheat the oven to 200C . Grease a 6 hole (3/4 cup deep) muffin tray.
  • Heat oil in a frying pan, add onion, cook, stirring, until soft and lightly brown. Set aside to cool.
  • Sift self raising and extra flour into a large bowl, stir in half the onion, half the cheese and all of the chives, then egg, buttermilk and extra oil.
  • Spoon mixture into prepared tray. Grate frozen dough into a small bowl, quickly mix in remaining onion and cheese. Sprinkle over muffins.
  • Bake muffins for about 25 minutes. Serve warm with chive butter ( I served them with garlic butter, my latest craze... its strange how I have come from a garlic hater to a garlic lover :P)


Note: Instead of self raising floor I used 1 cup whole wheat flour, 3/4 cup maida and 1 teaspoon baking powder
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
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