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Mini Cheeseburger Muffins

Easy moist and fluffy Mini Cheeseburger Muffins include the best parts of a cheeseburger baked into bite-size muffins. 

 Mini Cheeseburger Muffins on a plate with pickles and ketchup

Parties and football foods like Buffalo Chicken Nachos, a big part of what fall and the holidays are about. We can’t forget comfort food either; hearty food that warms you up anytime and puts a smile on your face. These Mini Cheeseburger Muffins are a perfect cure for those chilly nights. 

Comforting little morsels of cheeseburger you can eat by hand and are easy to prep and take to parties. Bring this to your next gathering and guests will be swarming to them.

Ingredients for making Mini Cheeseburger Muffins in a mixing bowl

Ingredients for Making Mini Cheeseburger Muffins

  • Ground beef – I use lean beef which I find works best for this recipe
  • Onion – chopped
  • Salt and pepper – to season
  • All-purpose flour – you can also use GF flour to make these gluten free
  • Baking powder – to help the muffins rise
  • Ketchup and mustard – adds a ton of flavor and helps give a true cheeseburger flavor to these muffins
  • Eggs – to bind everything together and give the muffins some height
  • Greek yogurt – although this ingredient isn’t usually found in cheeseburger it gives a lot of flavor tot he muffins and helps stop them drying out.
  • Butter – melted
  • Worcestershire sauce – adds tang and really compliments beef
  • Sharp cheddar cheese – this is the best for a classic cheeseburger it’s strong and melts perfectly
  • Pickles – sliced, as a garnish

I used sharp cheddar cheese with lean ground beef to create moist, tender savory meat muffins. This wholesome recipe packs plenty of flavor and protein.  A couple of cups of cheese in the entire recipe is a balanced way to create cheeseburger flavor in these mini muffins.

Cheeseburger Muffins vs. Meatloaf Muffins

To keep these from being meatloaf muffins, it’s mixed into a batter that mimics bread from a cheeseburger. Mix in a couple of eggs, onion, a bit of butter, flour and baking powder to make a simple dough that fluffs these cheeseburger muffins into moist mounds of ready-to-go cheeseburgers.

Plus it’s got the ketchup and mustard baked right in, of course, you can garnish with more.

A hand scooping some Mini Cheeseburger Muffins batter into a muffin pan

How to Make Cheeseburger Muffins

  1. In a large pan or skillet stir together beef, onion, pepper, and salt. Cook over medium-high heat until browned. 
  2. In a large bowl, combine flour, baking powder, and salt. In a separate medium bowl combine ketchup, mustard, eggs, yogurt, butter and Worcestershire sauce. Stir wet ingredients into bowl of dry ingredients until moist. Fold in beef mixture and shredded cheese.
  3. Fill greased muffin pan cups almost full with mixture (it won’t rise much). Bake until cooked through and a toothpick inserted comes out clean. Top with more ketchup, mustard and sliced pickles if desired and serve with Crispy Potato Wedges.

Get creative and try different toppings

These mini cheeseburgers are very versatile so it’s a fun way to get creative and try different toppings and seasoning. Why not try topping with bacon pieces, fresh chopped tomatoes or mix in different herbs into the mix. Like a little heat? try adding fresh or dried chili. 

This is a great thing to do at parties when you want to serve up different varieties or even get the guests making their own!

Mini Cheeseburger Muffins in a muffin pan with grated cheese, ketchup and mustard at the side

Tips for Making Mini Cheeseburger Muffins

  • Use lean beef for best results otherwise, they may turn out too greasy
  • You can easily make this recipe gluten free by using GF flour
  • Use a good quality sharp cheddar for best flavor
  • The Greek yogurt helps keep the muffins moist so don’t skip it
  • To check if the muffins are done check by inserting a toothpick into the center, if it comes out clean they’re ready
  • Let the muffins cool for a few minutes before serving
  • Store leftovers in the fridge for 1-2 days or freeze in suitable containers

Looking for other way to make muffins? Give this Bacon and Egg Cornbread Muffins a try!

Mini Cheeseburger Muffins recipe at-a-glance:

Flavor profiles: Meaty, rich and savory, with a bit of tang from mustard and ketchup.
Texture: Moist, tender and fluffy cheeseburger muffins.

More burger recipes you might like:

A close up of Mini Cheeseburger Muffins

Mini Cheeseburger Muffins

Written by Matt | Plating Pixels
Easy moist and fluffy Mini Cheeseburger Muffins. Ground beef, cheese, ketchup and mustard with batter. Best parts of a cheeseburger baked in a muffin. 
5 from 5 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Muffin
Cuisine American
Servings 36 muffins
Calories 103 kcal

Ingredients
  

  • 2 pounds lean ground beef
  • 1 large onion chopped
  • 1 teaspoon pepper
  • 1 ½ teaspoons salt divided
  • 1 ½ cups gluten-free flour or all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ cup ketchup
  • 1 tablespoon mustard
  • 2 large eggs
  • ¾ cup plain Greek yogurt
  • ¼ cup half-stick butter, melted
  • 1 tablespoon Worcestershire sauce
  • 2 cups shredded sharp cheddar cheese
  • Sliced pickles as garnish

Instructions
 

  • Preheat oven to 425º F. In a large pan or skillet stir together beef, onion, pepper and ½-teaspoon salt Cook over medium-high heat; 5-7 minutes until browned. Drain excess liquid and remove from heat.
  • In a large bowl, combine flour, baking powder and 1-teaspoon salt. In a separate medium bowl combine ketchup, mustard, eggs, yogurt, butter and Worcestershire sauce. Stir wet ingredients into bowl of dry ingredients until moist. Fold in beef mixture and shredded cheese.
  • Fill greased muffin pan cups almost full with mixture (it won't rise much). Bake 16-18 minutes until cooked through and a toothpick inserted comes out clean. Cool a few minutes then remove from pan and serve. Top with more ketchup, mustard and sliced pickles if desired.

Notes

  • Use lean beef for best results otherwise, they may turn out too greasy
  • You can easily make this recipe gluten free by using GF flour
  • Use a good quality sharp cheddar for best flavor
  • The Greek yogurt helps keep the muffins moist so don't skip it
  • To check if the muffins are done check by inserting a toothpick into the center, if it comes out clean they're ready
  • Let the muffins cool for a few minutes before serving
  • Store leftovers in the fridge for 1-2 days or freeze in suitable containers
Nutrition Facts
Mini Cheeseburger Muffins
Amount per Serving
Calories
103
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
34
mg
11
%
Sodium
 
223
mg
10
%
Potassium
 
148
mg
4
%
Carbohydrates
 
6
g
2
%
Fiber
 
0
g
0
%
Sugar
 
1
g
1
%
Protein
 
8
g
16
%
Vitamin A
 
140
IU
3
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
64
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cheeseburger muffin, easy cheeseburger muffin, mini muffins
Tried this recipe?Let us know how it was!
Mini Cheeseburger Muffins
Appetizer Recipes | Beef Recipes | Recipes

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25 Comments

  1. Recipe looks great but I hate the taste of Worcestershire sauce with a passion. Can I leave it out or replace it with something?

    1. Hi Emily. It’s really there to enhance the meat flavor, so you can leave it out. If anything just add a tad more salt.

  2. 5 stars
    These look great! I bet the would be great to put into my freezer for a quick lunch! Have to try this recipe out very soon!

  3. 5 stars
    What a wonderful idea preparing burger in a muffin tin! I still do it the traditional way, on a grill, or a hot skillet on a stove-top, but this muffin version is so much hassle free. Thanks!

  4. 5 stars
    These are adorable! And so simple to put together. Perfect for a hassle-free dinner or snack 😀

  5. These remind me a lot of something my friend’s mom used to make when I was a kid – and I loved them! I haven’t thought of them in years, but now I’m craving them like crazy. Guess I’ll have to make a batch just to satisfy the itch 😉

  6. This is such a great idea! A man muffin – my husband would love this! I don’t have any gluten-free flour on hand, but I am assuming I could sub in regular flour. I could also easily freeze these and save for when we are in a hurry!

  7. Great recipe. It is easily PALEOIZED as well so that is awesome. I love having meat muffins on hand for snacking! Thanks for posting this new twist on a meat muffin reipe.

  8. I am so excited to try these. We make the egg muffins for breakfast already and I love those. My mouth is watering just looking at these.

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