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Caramelized Onion and Apple Muffins 1

Caramelized Onion and Apple Muffins

These unique sweet and savory muffins marry the natural sweetness of caramelized onions and apples with the savory notes of herbs and Gruyère cheese. Perfect for fall gatherings or cozy weekend brunches, they deliver complex flavors while remaining surprisingly simple to prepare.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Side Dish
Cuisine American, Fusion
Servings 12 muffins
Calories 245 kcal

Equipment

  • 12-cup Muffin Tin
  • Large Skillet
  • Mixing Bowls
  • Wire Rack

Ingredients
  

For the Caramelized Onions

  • 2 large yellow onions thinly sliced (about 3 cups)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon balsamic vinegar

For the Muffin Batter

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 cup grated Gruyère cheese substitute with sharp cheddar or gouda if unavailable
  • 2 medium apples peeled and diced (Honeycrisp or Granny Smith work beautifully)
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons honey or maple syrup

For Topping

  • 1/4 cup grated Gruyère cheese
  • 2 tablespoons chopped walnuts optional
  • 1 tablespoon fresh thyme leaves

Instructions
 

  • Heat butter and olive oil in a large skillet over medium-low heat. Add thinly sliced onions, sprinkle with salt and brown sugar. Cook slowly, stirring occasionally, for about 25-30 minutes until the onions turn deep golden brown.
  • In the last minute of cooking, add balsamic vinegar to the onions and stir to incorporate. Remove from heat and allow to cool.
  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with butter or cooking spray.
  • In a large mixing bowl, whisk together flour, baking powder, salt, pepper, and thyme leaves until well combined.
  • Fold in 1 cup of grated Gruyère cheese and diced apples to the dry mixture, ensuring they're well coated with flour.
  • In a separate bowl, whisk together eggs, milk, olive oil, and honey until smooth and well combined.
  • Pour the wet ingredients into the dry ingredients and stir just until combined – about 10-12 strokes. The batter should look slightly lumpy.
  • Gently fold in the cooled caramelized onions, distributing them evenly throughout the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Sprinkle the tops with the remaining ¼ cup grated Gruyère, chopped walnuts (if using), and fresh thyme leaves.
  • Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins stay fresh at room temperature in an airtight container for 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
For make-ahead convenience, caramelize the onions up to 3 days in advance and store refrigerated in an airtight container.
To refresh day-old muffins, warm them in a 325°F oven for 5-7 minutes or microwave for 15-20 seconds.

Nutrition

Calories: 245kcalCarbohydrates: 25gProtein: 7gFat: 14gSaturated Fat: 5gCholesterol: 48mgSodium: 385mgFiber: 2gSugar: 7g
Keyword Caramelized onion muffins, Apple gruyere muffins, Sweet savory muffins, Fall baking
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