Easy moist and fluffy Mini Cheeseburger Muffins. Ground beef, cheese, ketchup and mustard with batter. Best parts of a cheeseburger baked in a muffin.
Course Muffin
Cuisine American
Keyword cheeseburger muffin, easy cheeseburger muffin, mini muffins
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 36muffins
Calories 103kcal
Author Plating Pixels
Ingredients
2poundslean ground beef
1largeonionchopped
1teaspoonpepper
1 ½teaspoonssaltdivided
1 ½cupsgluten-free flouror all-purpose flour
1 ½teaspoonsbaking powder
¾cupketchup
1tablespoonmustard
2large eggs
¾cupplain Greek yogurt
¼cuphalf-stick butter, melted
1tablespoonWorcestershire sauce
2cupsshredded 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