Vidalia Cheddar Pecan Muffins Recipe

Vidalia Cheddar Pecan Muffins
This recipe was included in the same Southern Living (May 2009) as the Rustic Vidalia Onion Tart. These Vidalia Cheddar Pecan Muffins are  equally delicious, and they are a great addition to a light lunch or dinner. I enjoyed the muffins with a salad made of mixed greens, sliced apple, dried cranberries, blue cheese crumbles, and homemade vinaigrette.

Try them. You won’t be disappointed. Here’s the recipe:

  • ¾ cup chopped pecans
  • 3 tbsp. butter
  • 1 large Vidalia onion, chopped (1½ cups to 1¾ cups)
  • 2½ cups all-purpose baking mix (I used Bisquick.)
  • 1½ cups (6 oz. ) shredded Cheddar cheese
  • ¾ cup milk
  • 2 large eggs

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6-8 minutes or until lightly toasted and fragrant, stirring once halfway through.

Meanwhile, melt 3 tbsp. butter in a medium-size nonstick skillet over medium-high heat; add Vidalia onion, and saute 6-8 minutes or until onion is tender and begins to caramelize. (I let the onions cool before I added them to the mixture.)

Remove pecans from oven; increase oven temperature to 425 degrees.

Combine baking mix and cheese in a large bowl; make a well in center of mixture. Whisk together milk and eggs; add to cheese mixture, stirring just until moistened. Stir in onion and pecans. Spoon into a lightly greased muffin pan, filling almost completely full. (I used paper muffin liners and sprayed each liner with a little canola oil.)

Bake at 425 degrees for 14-16 minutes or until golden. Let cool in pan on a wire rack 2 minutes. Remove from pan to wire rack. Let cool 6-8 minutes. Serve warm with butter.


Omit pecans. Preheat oven to 425 degrees. Toss one peeled and chopped Granny Smith apple with tsp. sugar in a small bowl. Prepare recipe as directed, stirring apple into batter with onion. Bake 14 minutes.