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Chive Mini Muffins

 Chive Mini Muffins
Such a savory muffin is great to serve for a brunch or as the side of a bowl of soup on a cool day. They have a wonderful oniony flavor.—Patty Albright, Tooele, Utah
30 ServingsPrep: 15 min. Bake: 15 min./batch


  • 1 medium onion, chopped
  • 1 teaspoon plus 1/4 cup vegetable oil, divided
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup minced chives
  • 1 egg
  • 1 cup buttermilk


  • In a small skillet, saute onion in 1 teaspoon oil until tender.
  • Remove from the heat; set aside. In a large bowl, combine the
  • flour, sugar, baking soda and salt. Stir in chives. Combine the egg,
  • buttermilk, sauteed onions and remaining oil; stir into flour
  • mixture just until moistened.
  • Fill greased miniature muffin cups two-thirds full. Bake at 375°
  • for 13-15 minutes or until golden brown. Cool for 5 minutes before
  • removing from pans to wire racks. Serve warm. Yield: about 2-1/2
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 51 calories, 2 g fat (trace saturated fat), 7 mg cholesterol, 71 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.