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20 Surprising Recipes That Use a Muffin Tin
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Chicken Feta Phyllo Cups with Tzatziki
Layers of phyllo dough transform into a flaky crust that cradles melty feta, tart olives and juicy chicken breast. Top with tzatziki, a popular Greek cucumber-mint yogurt sauce.
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Tuscan Mac and Cheese Cups
A breadcrumb topping gives these ooey-gooey cups some crunch. Not quite sure if Gorgonzola is the cheese for you? Swap it out for grated Parmesan.
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Mini Spaghetti and Meatball Pies
Turkey or chicken meatballs perch atop little nests of Parmesan-coated noodles in this easy twist on every kid’s favorite Italian dish.
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Ham and Corn Quiche Cups
Made in a muffin pan using ham as a "crust," these playful little quiches are loaded with cheese and veggies.
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Pistachio Cookie Cups
The filling in these soft cookies is a lot like pecan pie, but replacing pecans with pistachios creates pretty green flecks. Dried apricots add a touch of tart flavor.
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Savory Stromboli Cups
Our first reaction to these turkey-and-onion stuffed pizza-muffins? A round of “awws.” They make a cute appetizer, but we understand if you want them all to yourself.
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Mini Turkey Meat Loaves with Fiery Tunisian Sauce
We’re obsessed with the spicy red pepper-and-tomato sauce atop these mini meatloaf “cupcakes.” Whip up extra and use it to top chicken breast or crispy French bread.
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BBQ Sloppy Joe Cups
What’s better than barbecue with a side of cornbread? Barbecue inside cornbread. Serve these tender muffins warm to take full advantage of the melted cheddar on top.
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Green Chile Enchiladas
Muffin tins are a secret weapon of sorts when making filled appetizers like these spicy enchiladas: the chicken-and-chile filling stays put in the crisped-up tortilla.
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Buttermilk-Sage Dinner Rolls
Buttermilk creates a tangy aroma and soft crumb in these dense, cloverleaf-shaped rolls. To reheat leftovers (because who likes cold rolls?) wrap in foil and pop into a 350 degree oven for 15 minutes, or until heated through.
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Maple-Walnut Sticky Buns
We are 100 percent on-board with sprinkling some bacon crumbles on top of these salty-and-sweet fluffy masterpieces.
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Crab-Shrimp Cakes with Mango-Cucumber Salsa
No crumbly mess here: Crab cakes with cayenne, lemon-pepper seasoning and Asiago cheese bind nicely in the muffin tin. Dress up the salsa verde topping with mangos and cucumbers.
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Rosemary, Cherry and Ham Stuffing Cups
A fusion of flavors— tart cherries, earthy rosemary, savory butternut squash—give this classic side dish a fun, punchy twist. Slivered almonds add crunch to the tender muffin.
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Beet and Farmer Cheese Tartlets
You’ll need mini muffin tins to make these cute, cheesy tartlets. For a sweeter taste without losing the pop of color, try swapping out the beets for a dollop of strawberry jam.
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Ham and Egg Breakfast Cups with Hash Browns
Use a mound of hashbrowns as a nest for the cheesy cups of ham, egg and scallion. The protein-filled breakfast wins over kids and adults alike.
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Tiny Peanut Butter Cheesecakes
Surprise! These rich cheesecake bites have a little chocolate kiss hidden between the peanut butter cream and crunchy chocolate-wafer crust.
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Muffin Pan Pizza
Our recipe suggests mushrooms, onions, pepperoni, olives and sun-dried tomatoes, but feel free to customize these puffy, golden pizza bites.
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PB&J Bites
We gave the childhood fave an update: Thanks to a batter made with oatmeal, quinoa and sunflower seeds, these snacks are tasty and healthy.
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Morning Buns
Pillowy Morning Burns, inspired by the original Brittany Buns from Madison, Wisconsin, need no caramel or pecans. They're perfect in their buttery, sugar-crusted simplicity. The recipe is from The New Midwestern Table (clarksonpotter.com) by Minnesota chef Amy Thielen.
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German Chocolate Cupcakes
Ok, ok, you knew cupcakes could be made in a muffin tin. But that towering pile of chocolate-pecan ice cream, caramel sauce and toasted coconut is also made in a muffin tin. Cool trick, right?
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