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Taco Muffins

 Taco Muffins
I'm always creating new recipes...this one went over very well with family and friends. These mouthwatering muffins are excellent with refried beans.—Donna Krivdo, Prescott Valley, Arizona
16 ServingsPrep: 35 min. Bake: 15 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 3/4 cup water
  • 1 envelope taco seasoing
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 egg
  • 1-3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup salsa
  • 1 cup (4 ounces) shredded cheddar cheese


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Add water and taco seasoning; simmer, uncovered, for 15
  • minutes. Cool.
  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg. Combine dry ingredients; add to the creamed mixture
  • alternately with buttermilk, beating well after each addition. Fold
  • in meat mixture.
  • Fill greased muffin cups two-thirds full. Bake at 425° for 12-15

2 of 2

Taco Muffins (continued)

Directions (continued)

  • minutes or until golden brown. Carefully remove muffins to a greased
  • 13-in. x 9-in. baking dish. Top each with salsa and cheese. Bake 5
  • minutes longer or until the cheese is melted. Yield: about 16
  • muffins.
To serve Taco Muffins as an appetizer, bake in miniature muffin cups, reducing the baking time, and have your guests top their own servings with salsa and cheese.