Caramelized Onion Cornmeal Buttermilk Muffins with Goat Cheese & Sage ~ #BakeTogether #TeamSavory

by FoodBabbles on May 24, 2012

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?



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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.

– Enjoy!

Adapted from Abby Dodge

{ 18 comments… read them below or add one }

apuginthekitchen May 24, 2012 at 8:11 am

This is an inspired recipe, what a wonderful take on Abby’s fabulous recipe. Very well done they sound so delicious!


FoodBabbles May 25, 2012 at 10:24 am

Thank you so very much!! I’m so glad to you these muffins. They were the height of savory goodness.


chefconnie May 24, 2012 at 9:14 am

Now that is what I call rocking the muffin tins! I have to make these….


FoodBabbles May 25, 2012 at 10:25 am

Wow! Thanks Connie 😉


Barbara | Creative Culinary May 24, 2012 at 11:39 am

Absolutely fabulous…some of my most favorite flavors too and I’m always eager for a use for sage. It’s now huge and blooming and poor plant is seldom used before Thanksgiving; I’m trying to change that! Welcome to Team Savory!


FoodBabbles May 25, 2012 at 10:26 am

Thanks, Barb! Sage is one of my favorite herbs so I love finding new ways to use it. I also used to only use it at Thanksgiving or where poultry was involved. Now I find it to be a wonderful addition to so many baked goods.


Brianne @ Cupcakes & Kale Chips May 24, 2012 at 1:33 pm

I love how you changed these. They sounds delicious, but I am a sucker for anything with goat cheese.


FoodBabbles May 25, 2012 at 10:27 am

Thanks, Brianne! Yes, I’m with you on the goat cheese thing 🙂 I looooove it!! I never used to bake with it and now I’m discovering that it’s good in so many different things.


Chung-Ah (@damn_delicious) May 24, 2012 at 3:06 pm

I absolutely love how you turned this into a savory muffin!


FoodBabbles May 25, 2012 at 10:30 am

Thank you!! I love sweet muffins but every now and then I need something savory too 🙂


Wendy Read (@Sunchowder) May 25, 2012 at 4:23 pm

Great take on the original! Love sage, love goat cheese–I want to try your version, I went with Team Sweet!


FoodBabbles May 25, 2012 at 6:24 pm

Thank you, Wendy! I’m so glad you like them


Aunt Mary June 3, 2012 at 4:35 pm

These sound WONDERFUL, sage and goat cheese are among my very favorite tastes … I am printing it and will definitely try them!


FoodBabbles June 4, 2012 at 4:02 pm

Thanks, Aunt Mary! These muffins were ridiculously good!! I love these flavors together too 🙂 Hope you like them!


jules June 6, 2012 at 12:43 pm

deelicious!…I’ve been so in to cornbread lately and it didn’t occur to me to put some goat cheese in it…and with some sage? YUM!


FoodBabbles June 6, 2012 at 5:56 pm

Thank you so much! I’m glad you like them.


Stephanie May 6, 2013 at 7:43 am

Great recipe! I made a gluten-free version for May, 2013’s Secret Recipe Club.


Kate May 7, 2013 at 9:05 pm

Thanks so much Stephanie! I saw your recipe and I’m so happy to hear it converted well and you enjoyed it. These are one of my favorite muffins!


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