Onion-Walnut Muffins

  • Servings: MAKES 2 DOZEN

Related Video

More Videos
How to Get the Most from Your Egg Slicer


  • 4 medium onions, peeled and quartered
  • 2 sticks (1/2 pound) unsalted butter, melted and cooled
  • 3/4 cup sugar
  • 4 extra-large eggs, lightly beaten
  • 1 tablespoon kosher salt
  • 1 tablespoon baking powder
  • 3 cups walnuts, coarsely chopped (3/4 pound)
  • 3 cups all-purpose flour

How to make this recipe

  1. Preheat the oven to 425° and spray two 12-cup muffin tins with nonstick vegetable cooking spray.

  2. In a food processor, pulse the onions until pureed. Transfer 2 cups of the onion puree to a bowl and stir in the butter, sugar and eggs. One at a time, stir in the salt, baking powder, walnuts and flour; mix thoroughly. Spoon the batter into the prepared tins and bake for 20 minutes, or until the muffins are brown and a toothpick inserted in the center comes out clean.

  3. Let the muffins cool in the pan for 10 minutes, then unmold them on a wire rack and let cool.

Make Ahead

The muffins can be frozen for up to 1 week. Thaw completely and rewarm before serving.

Contributed By Photo © Lucy Schaeffer Published November 1996

487447 recipes/onion-walnut-muffins 2013-12-06T23:39:25+00:00 Waldy Malouf fall|winter|baking|christmas|holiday-open-house|thanksgiving|american|breads-rolls-and-muffins|side-dishes|20-for-a-crowd|fast|make-ahead|vegetarian november-1996,onion walnut muffins,savory muffin,Thanksgiving dinner,Waldy Malouf,Hudson River Club recipes,onion-walnut-muffins 487447

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5