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TEST KITCHEN APPROVED

Cheeseburger Mini Muffins

Name: Cheeseburger Mini Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 dozen
Ingredients: 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 2% milk; 1/2 cup butter, melted; 2 large eggs; 1 teaspoon prepared mustard; 2 cups shredded cheddar cheese

TEST KITCHEN APPROVED

34 Reviews

Total Time:Prep: 20 min. Bake: 15 min./batch

By Taste Of Home Editorial Team

Recipe by Teresa Kraus, Cortez, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

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, including as appetizers. —Teresa Kraus, Cortez, Colorado

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

Test Kitchen Tips

Mix gently to avoid dense muffins.

These also are great with ground pork or turkey.

For the most flavor, we recommend using sharp cheddar.

Watch How to Make Cheeseburger Mini Muffins

TEST KITCHEN APPROVED

Cheeseburger Mini Muffins

Contest Winner

34 Reviews Add your review

Yield:5 dozen

Prep:20 min

Cook:15 min

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Ingredients

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 2% milk
1/2 cup butter, melted
2 large eggs
1 teaspoon prepared mustard
2 cups shredded cheddar cheese

Text Ingredients

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Directions

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° until a toothpick comes out clean, 15-18 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.