Preheat oven to 350°F. Line mini-muffin pans with papers.

In a large bowl, whisk together flour, sugar, baking powder, smoked paprika, garlic powder, and salt. Add cheese and onions, and stir to coat.

In a medium bowl, whisk together buttermilk, milk, canola oil, and eggs. Pour mixture over flour mixture and stir until combined.

Transfer batter to a piping bag and pipe mini-muffin cups 3/4 full.

Bake 16 minutes, rotating front to back and top to bottom halfway through, or until a skewer inserted into the middle comes out clean.

Let cool on a baking rack.