Description
These Onion Cake Muffins are a delicious savory twist on the classic German Zwiebelkuchen. Filled with caramelized onions, melted cheese, and optional bacon, they’re fluffy, flavorful, and perfect for breakfast, brunch, lunch boxes, or party snacks.
Ingredients
- 200 g all-purpose flour
- 1 packet baking powder
- 1 tsp salt
- 1 pinch black pepper
- 100 ml milk
- 100 g plain yogurt
- 2 large eggs
- 50 ml sunflower oil
- 400 g onions, thinly sliced
- 100 g bacon cubes (optional)
- 1 tbsp butter
- 100 g grated Gouda or Emmental cheese
- 1 tsp thyme (fresh or dried)
- 1 pinch ground nutmeg
Instructions
- Preheat the oven to 180°C (350°F). Line or grease a 12-cup muffin tin.
- Heat the butter in a skillet. Cook the onions over medium heat for about 10 minutes until soft and lightly caramelized. If using bacon, cook it with the onions. Let cool slightly.
- In a large bowl, whisk together the flour, baking powder, salt, pepper, thyme, and nutmeg.
- In another bowl, whisk together the milk, yogurt, eggs, and sunflower oil.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Fold in the onion mixture and grated cheese.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 22–25 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 5 minutes before serving warm or at room temperature.
Notes
- For a vegetarian version, simply omit the bacon.
- Add chopped chives or parsley for extra freshness.
- These muffins freeze well for up to 2 months.
- Serve with sour cream, herb dip, or a green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: German