Onion-Walnut Muffins

Onion-Walnut Muffins


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These savory flavors melt together wonderfully in this muffin recipe!

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San Francisco, CA


  • 1 lg. onion, or enough to make 1 C. puree
  • 1/2 C. melted unsalted butter
  • 6 Tbs. sugar
  • 2 extra large eggs
  • 1 1/2 tsp. coarse salt
  • 1 1/2 tsp. baking powder
  • 1 1/2 C. California walnuts, chopped coarsely
  • 1 1/2 C. all-purpose flour

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Preheat the oven to 425 degrees and spray muffin tins with non-stick spray. Peel onion, cut in quarters and puree finely in food processor. Measure puree and increase or decrease the amount to make 1 cup. Beat together butter, eggs and sugar and add pureed onions. Stir in remaining ingredients in the order given and mix batter thoroughly. Fill muffin tins until almost full. Bake muffins 20 minutes or until they are puffed and well browned.

Serve warm.

Recipe Courtesy of Chef Waldy Malouf of Beacon Restaurant, New York City, on behalf of the Walnut Marketing Board 

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