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Savory Onion Muffins

 Savory Onion Muffins
“I found this recipe on a paper market bag years ago,” writes Norma Saunders of Los Angeles, California. “I've made it more times than I can count, and my family and friends really enjoy it. It has a great tangy flavor and is so easy to make.”
2 ServingsPrep: 20 min. Bake: 20 min.


  • 1/3 cup chopped onion
  • 1-1/2 teaspoons butter
  • 1/2 cup biscuit/baking mix
  • 1-1/2 teaspoons poppy seeds
  • 3 tablespoons 2% milk
  • 2 tablespoons beaten egg, divided
  • 3 tablespoons sour cream
  • Dash pepper
  • Dash paprika


  • In a small skillet, saute onion in butter until tender; set aside. In
  • a small bowl, combine biscuit mix and poppy seeds. In another bowl,
  • combine milk and 1 tablespoon egg. Stir into dry ingredients just
  • until moistened.
  • Coat muffin cups with cooking spray; fill three-fourths full with
  • batter. Combine the sour cream, pepper and remaining egg. Spoon
  • onion over muffin batter; spread with sour cream mixture. Sprinkle
  • with paprika.
  • Bake at 400° for 18-20 minutes or until a toothpick comes out
  • clean. Cool for 5 minutes before removing from pan to a wire rack.
  • Serve warm. Yield: 2 muffins.
Nutritional Facts: 1 muffin (prepared with reduced-fat butter and reduced-fat sour cream) equals 220 calories,

2 of 2

Savory Onion Muffins (continued)

Nutritional Facts: 11 g fat (4 g saturated fat), 77 mg cholesterol, 451 mg sodium, 25 g carbohydrate, 1 g fiber, 7 g protein.