Muffins are no longer just for breakfast. Now, instead of waiting for your morning meal to enjoy a sweet blueberry muffin, you can use hearty ingredients to create muffin meals that are perfect for dinner. Whether you’re craving a comforting bite of mac and cheese, pizza, or taco, these 7 recipes are sure to hit the spot. Be sure to freeze your leftovers for easy, go-to lunches you can enjoy the rest of the week.
1. Easy Pepperoni Pizza Muffins
Could anything be better than a pepperoni pizza in muffin form? AllRecipes.com’s muffins are easy, tasty, and can be made in less than 20 minutes. This recipe yields 10 servings.
- Cooking spray
- 1 (10-ounce) can refrigerated buttermilk biscuit dough
- 10 tablespoons pizza sauce
- 10 slices pepperoni
- 10 tablespoons shredded mozzarella cheese, or as needed
Directions: Preheat oven to 425 degrees Fahrenheit. Spray 10 muffin cups with cooking spray. Press biscuits, one at a time, between hands to flatten. Place each flattened biscuit in a muffin cup; press into bottom and up sides of muffin cup. Set aside for biscuit to settle and slightly rise, about 5 minutes. Lightly press biscuits into cups as needed.
Spoon 1 tablespoon pizza sauce into each biscuit; top each with 1 slice pepperoni and 1 tablespoon mozzarella cheese. Bake in the preheated oven until biscuit is lightly browned and cheese is melted, about 10 minutes. Remove each pizza from tin and place on a cooling rack, about 5 minutes.
2. Mac-N-Cheese Muffins
iVillage has created a delicious and comforting muffin meal. These super satisfying, ultra-cheesy muffins put a fun new spin on a classic dinner go-to. The recipe yields 12 servings.
- ½ cup unsalted butter, plus more for greasing
- ¼ cup all-purpose flour, plus more for dusting
- 1 pound elbow macaroni
- 5 cups whole milk
- 1½ pounds sharp cheddar cheese, shredded
- ¾ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 4 tablespoons unsalted butter, melted
- ½ cup panko bread crumbs
Directions: Preheat oven to 375 degrees Fahrenheit. Grease a standard 12-cup muffin pan with butter, then dust with flour, tapping out the excess. Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the macaroni, stir once, and return to a boil. Cook until just shy of al dente, 6 to 7 minutes. Drain, reserving 1 cup of the cooking water. Set the macaroni and reserved cooking water aside.
In a heavy-bottomed saucepan, melt the butter over medium-low heat. Stir in the flour and cook, stirring constantly, until the mixture just starts to darken, about 3 minutes. Whisking constantly, slowly add the milk, raise the heat, and bring the sauce to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce begins to thicken, 3 to 5 minutes longer. Add the cheeses (only ½ cup Parmesan cheese), salt, and pepper to the sauce and stir until all the cheese is melted and the sauce is smooth. Remove from the heat. Add the macaroni and stir to coat thoroughly. Cover to keep warm.
To make the topping, in a small bowl, stir together the butter, bread crumbs, and Parmesan (¼ cup) until well mixed. Fill each prepared muffin cup to the rim with the macaroni mixture. Sprinkle the muffins with the topping, dividing it evenly. Bake until the tops are golden brown and the sauce is bubbling, 15-20 minutes. Transfer to a wire rack and let cool completely in the pan, then refrigerate the muffins, still in the pan, for at least 2 hours or up to 24 hours so they will hold their shape. Unmold the muffins using a small, sharp knife. Rewarm in a 350 degree Fahrenheit oven for about 5 minutes, and serve.
3. Impossibly Easy Mini Cheeseburger Pies
Betty Crocker’s recipe calls for ground beef, onion, cheese, tasty seasonings, and delicious garnishes for a magnificent muffin dinner. The recipe yields 6 servings, with each containing 290 calories and 18 grams of fat.
- 1 pound lean (at least 80 percent) ground beef
- 1 large onion, chopped (1 cup)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1 cup shredded cheddar cheese (4 ounces)
- ½ cup milk
- ½ cup original Bisquick mix
- 2 eggs
- 12 mini kosher dill pickles
- 1 medium tomato, chopped
- Ketchup and mustard
Directions: Heat oven to 375 degrees Fahrenheit. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about ¼ cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.
4. Taco Muffins Recipe
Taste of Home’s recipe, which yields 16 servings, is great for anyone looking to spice up a typical taco. Ground turkey or beef, cheese, and taco seasoning create cupcake-like meals that are perfect for dinner.
- 1 pound ground turkey or beef
- ¾ cup water
- 1 envelope taco seasoning
- ¼ cup butter, softened
- ¼ cup sugar
- 1 egg
- 1¾ cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 cup salsa
- 1 cup (4 ounces) shredded cheddar cheese
Directions: In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in meat mixture.
Fill greased muffin cups two-thirds full. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Carefully remove muffins to a greased 13-by-9-inch baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted.
5. Meatloaf Muffins with Barbecue Sauce
You are guaranteed to feel satisfied after indulging in Food Network’s meatloaf muffins. Ground sirloin, onion, pepper, bread crumbs, seasonings, and barbecue sauce create a delicious and hearty dinner delight.
- 1⅔ to 1¾ pounds ground sirloin
- 1 medium onion, cut into chunks
- 2 ribs celery from the heart of the stalk, cut into 2-inch pieces
- 1 green bell pepper
- 1 large egg plus a splash of milk, beaten
- 1 cup plain bread crumbs
- 2 tablespoons grill seasoning
- 1 cup smoky barbecue sauce
- ½ cup tomato salsa
- 1 tablespoon Worcestershire sauce
- Vegetable oil or extra-virgin olive oil
Directions: Preheat oven to 450 degrees Fahrenheit. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half; rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor.
Pulse the processor blades to finely chop the vegetables into very small pieces, and then add them to the meat bowl. Add egg, beaten with milk, bread crumbs, and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa, and the Worcestershire sauce.
Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (½ cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
6. Chicken Parmesan Muffins
Running to the Kitchen’s chicken Parmesan muffins are moist, flavorful, and savory. Thanks to the parsley and basil, this recipe, which yields 9 muffins, is bursting with freshness.
- 1 pound ground chicken breast
- ½ cup rolled oats
- ½ cup yellow onion, diced
- 1 clove garlic, minced
- ¼ cup parsley, chopped
- ¼ cup basil, chopped
- ¼ cup sun dried tomatoes, chopped
- 1 egg
- 2 tablespoon liquid egg whites
- ½ cup Parmesan cheese, grated
- Salt and pepper
Directions: Preheat oven to 375 degrees and grease a muffin tin or line with muffin cups. Combine all ingredients in a large bowl and mix together with hands until ingredients are fully distributed. Roll into balls to fit muffin tin, and drop in. Bake for approximately 35 minutes. Use a knife to help remove muffins once cooked and let cool on a wire rack. Top with fresh tomato sauce, basil, and Parmesan cheese.
7. Turkey Muffin Cups
You won’t be able to get enough of Mr. Food Test Kitchen’s delicious turkey muffin recipe. Stuffing, turkey, gravy, and veggies create a unique, flavorful, and filling dish that yields 3 servings.
- 2 cups prepared stuffing
- 1 egg
- 1 cup turkey gravy
- 1 cup chunked cooked turkey
- ½ cup cooked peas and carrots
- ¼ teaspoon black pepper
Directions: Preheat oven to 375 degrees Fahrenheit. Coat a 6-cup muffin tin with cooking spray. In a medium bowl, combine stuffing and egg; mix well. Place equal amounts of stuffing into each muffin cup and, using your fingers, press stuffing over bottoms and up sides of cups to form crusts. In another medium bowl, combine remaining ingredients; mix well and distribute evenly between crusts. Bake 18 to 20 minutes, or until heated through. Remove from muffin tin, and serve.