Mini Cheeseburger Muffins

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

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

• 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.

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!

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:

• Grilled Keto Cheese Burgers on Portobello Buns
• Wild Pollock Fish Burgers with Mango Guacamole
• Greek Turkey Pita Burgers
• Grilled Teriyaki Surf and Turf Burgers
• Honey BBQ Bacon Burger
• Teriyaki Chicken Burgers
• Veggie Burger with Pickled Beets
• Bacon Cheddar Stuffed Burger
• Sesame Salmon Burger

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Muffin

Cuisine American

Servings 36 muffins

Calories 103 kcal

Ingredients

  

1x2x3x

• 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!