Yes, I know it’s not Monday and yet here it is, a muffin recipe is gracing your eyes at this very moment on a Thursday. As if you don’t get enough muffins around these parts, I have yet another for you because this month Abby chose to have us remake her cornmeal buttermilk muffins for #baketogether. What I loved most about this month’s recipe was that it was easily adaptable for those who like sweet muffins (playfully dubbed #TeamSweet on Twitter) or those who were looking for something a little more savory (#TeamSavory). Guess you can figure out which team I chose to be on!
These muffins started out as a strawberry cornmeal buttermilk muffin and I totally revamped it by reducing the sugar, omitting the vanilla then folding in caramelized onions, tangy goat cheese crumbles and chopped fresh sage. Three of my very favorite ingredients in one place. This is muffin heaven for me!
It’s a corn muffin that is just exploding with incredible flavors. They’re moist, have a wonderful crumb and with each bite you encounter tasty sage, cheese and onions. This recipe makes six muffins and that’s a very good thing because otherwise I would have surely eaten the full dozen!
What’s your favorite type of muffin?
Caramelized Onion Cornmeal Buttermilk Muffins with Goat Cheese & Sage
3/4 cup all-purpose flour
1/3 cup finely ground yellow cornmeal
2 Tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
4 Tablespoons vegetable oil, divided
1/2 cup yellow onion, diced
2 Tablespoons fresh sage, coarsely chopped
3 ounces crumbled goat cheese
– Preheat your oven to 350 degrees and line a muffin pan with 6 paper liners.
– In a small skillet warm 1 tablespoon oil and heat over medium heat. Add the onions and cook stirring often until caramelized and browned around the edges. Set aside.
– In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
– In a small bowl, whisk together the buttermilk, egg and remaining 3 tablespoons of oil.
– Add the wet ingredients to the dry ingredients. Add the sage, goat cheese and onions and gently fold until just combined.
– Evenly distribute the batter among the six muffins cups.
– Bake 18-20 minutes until lightly golden. Move the muffins to a cooling rack and cool for 15 minutes. Then serve warm or at room temperature.
Adapted from Abby Dodge