Imagine this scenario your home is buzzing with guests gathered to watch the big game on television. It could be any sport really what matters is figuring out what snacks to serve everyone. While a few bowls of chips might work they dont exactly make a lasting impression. If you are aiming to impress a crowd with a delicious and memorable appetizer I have the perfect solution for you today with my recipe for Cheeseburger Muffins. These savory bites are exactly what you need to fuel a hungry group ready for game day.
To me setting the stage for a fun gathering means whipping up snacks that are both simple to make and incredibly satisfying to eat. I enjoy watching sports especially hockey but I find even more joy in spending time in my kitchen creating tasty treats for my loved ones to enjoy.
When you think about preparing a large quantity of snacks for many people it might seem like it will take forever. However that is not the case at all especially when you use a mega mini muffin pan. A pan that holds 48 mini muffins allows you to bake a huge batch all at once saving you from multiple rounds in the kitchen and constant oven babysitting.
These little savory muffins bake up beautifully and fill your home with an amazing aroma. I recently made a batch with my cousin and we seriously had to resist eating them all before they were ready. The recipe includes one extra step that I believe truly elevates these from simple muffins to something special.
Once the muffins have cooled down enough for you to handle them you will gently remove the center from each one using a tool like an apple corer or a small paring knife. Just be careful not to push all the way through the bottom. As a little bonus you get to snack on the small pieces you remove from the centers they are absolutely delicious.
Using a small spoon you will fill each hollowed-out muffin with a mouthwatering mix of seasoned ground beef ketchup mustard and diced pickles. To finish them off give the tops a light sprinkle of shredded cheddar cheese.
They need to go back into your muffin pan for just one more brief bake time. Do not worry it is only for a few minutes just long enough to warm the filling and melt that cheese on top.
Serve them hot and fresh straight from the oven. You can even offer extra ketchup and mustard on the side for dipping if your guests like. I should probably warn you though they are seriously addictive and taste remarkably like a classic cheeseburger.
The wonderful thing about this recipe is how easily you can customize it. Feel free to mix in other toppings into the savory ground beef filling. I think some crumbled cooked bacon would be an amazing addition you could even call them Bacon Cheeseburger Muffins if you add it.
Your guests are going to think you spent hours preparing these delightful appetizers. They will have no idea how quickly they actually come together.
For me the absolute best part is the savory cheeseburger filling. It complements the moist and flavorful muffin base perfectly creating a fantastic combination in every bite.
You will notice that I added some cooked ground beef directly into the muffin batter itself. I believe this really enhances both the texture and the overall taste giving them an extra savory boost.
I have received nothing but enthusiastic feedback from everyone who has tried these savory muffins. I constantly get requests to make them again. I usually tell my friends they should get a big mini muffin pan so they can make them at their own homes. Then I can come over and enjoy them there and still get my game on.
Give these easy savory appetizers a try at your next get-together or party. Make sure you keep the recipe handy because I have a feeling your guests will definitely be asking for it once they taste them.
Frequently Asked Questions About Cheeseburger Muffins
Yes you can prepare the muffins and the filling mixture a day in advance. Store them separately in the refrigerator. On the day you plan to serve them simply core and fill the muffins then bake them for the final brief step to warm them up and melt the cheese.
An 80 20 or 85 15 lean to fat ratio for the ground beef works well. The slight amount of fat adds flavor and helps keep the filling moist but avoid anything too greasy.
This recipe is designed for mini muffin tins which yield about 48 small muffins. Using regular sized tins would require adjusting baking times and might change the overall portion size and texture. Sticking with mini is recommended for the best results and yield.
Store any leftover Cheeseburger Muffins in an airtight container in the refrigerator for up to 3-4 days.
Yes these freeze well. Allow them to cool completely after baking. You can freeze them before or after filling them. If freezing after filling bake them fully then cool before storing. Thaw them in the refrigerator and reheat gently in the oven or microwave.
These are fantastic on their own but serving them with extra small bowls of ketchup and mustard for dipping is a classic choice. You could also offer other burger condiments like relish or a special sauce.
Absolutely The competitor article mentions bacon but you could also try adding finely minced onions or a pinch of garlic powder to the beef mixture for extra flavor. Make sure any additions are finely diced so they fit well inside the small muffin centers.
Easy Cheeseburger Muffins (The Perfect Game Day Appetizer)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 48 servings
- Category: Savory Muffins
- Method: Oven
Description
These Cheeseburger Muffins are unbelievably savory and packed with all your favorite burger flavors making them perfect for parties and snacks! Each tender bite is filled with a tasty ground beef mixture and topped with melted cheese ready for dipping!
Ingredients
For the Muffins
- 3 cups (360 grams) all-purpose flour
- 4 teaspoons (15 grams) baking powder
- ½ teaspoon (3 grams) salt
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) milk
- 4 large eggs
- ½ cup (120 ml) ketchup
- 2 tablespoons (30 ml) mustard
- 1 cup (100 grams) shredded cheddar cheese
- 1 pound (450 grams) ground beef
- 1 sweet onion, diced
For the Filling
- Reserved ground beef mixture (see instructions)
- 4 ½ tablespoons (60 ml) ketchup
- 1 tablespoon (15 ml) mustard
- 2 tablespoons (30 grams) dill pickles, diced
- ¼ cup (25 grams) shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a 48-cavity mini muffin tin with cooking spray and set it aside.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined. Create a space in the center of the dry ingredients.
- In a separate bowl, whisk the vegetable oil, milk, and eggs. Pour this wet mixture into the space you made in the large bowl. Stir everything together just until the dry ingredients are moistened. Do not overmix.
- Gently fold in the ½ cup of ketchup, 2 tablespoons of mustard, and 1 cup of shredded cheddar cheese into the batter. Set this batter aside while you prepare the meat.
- Heat a large skillet over medium heat. Add the ground beef and the diced onion. Cook this mixture until the ground beef is fully cooked through and the onion has softened.
- Take 1 cup of the cooked ground beef and onion mixture and add it to your muffin batter. Stir it in gently to combine.
- Spoon the batter into the prepared mini muffin tin cavities until they are almost completely full.
- Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Carefully transfer the baked muffins to a wire rack to cool slightly.
For the Filling:
- Place the remaining ground beef mixture into a small bowl.
- Stir in the 4 ½ tablespoons of ketchup, 1 tablespoon of mustard, and the diced dill pickles until everything is mixed together.
- Once the muffins have cooled enough to handle, use an apple corer or a small paring knife to carefully remove the center of each muffin. Be sure not to cut all the way through the bottom.
- Using a small spoon, fill each hollowed-out muffin with the ground beef filling mixture.
- Place the filled muffins back into the mini muffin tin. Sprinkle the tops of the filled muffins with the remaining ¼ cup of shredded cheese.
- Return the muffin tin to the preheated 375°F (190°C) oven for about 3 to 4 minutes. This brief bake time will heat up the filling and melt the cheese on top.
- Serve the muffins hot. Offer extra ketchup and mustard alongside for dipping, if desired.
Nutrition
- Serving Size: 1g
- Calories: 108kcal
- Sugar: 7g
- Sodium: 107mg
- Fat: 7g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
