Cheeseburger Mini Muffins Recipe

Cheeseburger Mini Muffins Recipe Cheeseburger Mini Muffins Recipe photo by Taste of Home Rating 4

I invented these cute little muffins so I could enjoy the flavor of cheeseburgers without resorting to fast food. I often freeze a batch and reheat however many I need. They're also great as appetizers. -Teresa Kraus, Cortez, Colorado

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Cheeseburger Mini Muffins Recipe
  • Prep: 20 min. Bake: 15 min.
  • Yield: 30 Servings
20 15 35

Ingredients

  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 small onion, finely chopped
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup ketchup
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon prepared mustard
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese.
  • Fill greased miniature muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 5 dozen.

    Editor's Note: Muffins may be baked in regular-size muffin cups for 20-25 minutes; recipe makes 2 dozen.

Nutritional Facts 1 serving (2 each) equals 121 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 267 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein.

Originally published as Cheeseburger Mini Muffins in Quick Cooking September/October 2002, p29

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Cheeseburger Mini Muffins

Cheeseburger Mini Muffins Recipe

Cheeseburger Mini Muffins

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(1-4) of 4 reviews

Reviewed on Mar. 24, 2012 by shecooksalot

I had a spare 1/2 pound of ground beef and decided to make this recipe. My kids (and myself) couldn't get enough. I like that's more hearty than a regular muffin, but portable for road trips and busy days. I also like that the recipe made a lot (I made the regular sized muffins) so I had quite a bit left over to freeze. Will be making again!

Reviewed on Sep. 20, 2011 by Malinrose

I used Velveeta instead of cheddar cheese. I think Next time I will add chopped fresh Jalapeno pepper. :)

Reviewed on Aug. 21, 2011 by kaic

I made a batch of the regular-sized muffins today. I followed the recipe exactly and they turned out great. They taste strongly of ketchup, so make sure you like that flavor. I like that it is a pretty economical recipe to make and will freeze for easy packable lunches. I'm going to try the previous reviewer's tip about doubling the meat and cutting down on the cheese.

Reviewed on Jul. 11, 2011 by tamarachronister

I've made these once before, exactly by the recipe - Very good!! My husband suggested I double the meat and use a little less cheese. Excellent, it seems more like a 'burger' with the added meat. This is a keeper.

 
 

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