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

Cheeseburger Mini Muffins Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 30 servings


  • 1/2 pound ground beef
  • 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

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.


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. 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.
  3. 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.
Originally published as Cheeseburger Mini Muffins in Quick Cooking September/October 2002, p29

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.

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Reviewed Jan. 27, 2015

"I made these exactly as written. When I finished filling the 48th mini muffin using a small scoop, I added a tablespoon or more of sriracha to the mix and filled about 9 regular sized muffins. The mini muffins were good, but the regular size ones that I added the sriracha to were awesome. I'm going to put them in the freezer and pull them out for the Super Bowl. DH said they tasted like cheeseburgers. I can see why others might add more beef, but I thought they were just fine as written for an appetizer."

Reviewed Jan. 11, 2015

"Family loved this - easy to make. I have 2 growing boys, so added 1 pound of meat instead of 1/2 to fill them up."

Reviewed Jan. 10, 2015

"I made these according to the ingredients listed and have to say, as printed, these are tasteless, boring, and definitely don't taste like a cheeseburger in a muffin. This is a great idea but needs an ingredient overhaul."

Reviewed Jan. 8, 2015

"To CREAMERS, 2 cups IS 16 ounces of LIQUID. For most shredded cheeses, it's 8 ounces. See all that AIR in the measuring cup between the pieces? Yeah, that's what makes it measure as 8 ounces."

Reviewed Jan. 8, 2015

"I've given this a 1 Star rating because there is an error in the recipe. The last time I checked, 2 cups is 16 ounces, not 8. Before I even try it, I would like to have the amount confirmed. Is it 1 cup of cheese which is 8 ounces, or 2 cups which is 16 ounces?"

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