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Cheeseburger Mini Muffins

Wow, April just flew by! It's Muffin Monday again and since I'd been making a lot of sweets lately I set out to find a savory muffin to make.  I found these Cheeseburger Mini Muffins on Taste of Home.

I did make a few changes.  First up, I used minced dried onion instead of fresh.  I added some cracked black pepper along with the salt. Whole milk is what we have on hand so that's what went in there.

I got zero process pics but other than browning the meat ahead of the mix it's pretty standard muffin method.  Wet in one bowl, dry in the other, wet into dry gently and not thoroughly, add your mix ins (in this case the meat and cheese) and then scoop into tins.

You can do these as minis as the recipe is titled or you can do regular size.  It makes a lot of minis.  Like dozens. I did one tin of minis and then I did 6 full size muffins.

I also sprinkled a bit of each ingredient of top because I always like people to see what they are getting but you have to be careful that it doesn't over brown/burn.

I served mine up with spicy ketchup and spicy pickles that I get from a local farm stand. Using the good sharp cheddar cheese is definitely a necessity. I'd intended on freezing some but the guys ripped through them in no time.

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!


Cheeseburger Mini Muffins

Cheeseburger Mini Muffins
Author: Jolene's Recipe Journal


  • 1/2 pound ground beef
  • 3 tablespoons minced dried onion (or 1 small onion, diced)
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 3/4 cup ketchup
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1 teaspoon prepared mustard
  • 2 cups shredded sharp cheddar cheese
Optional: Ketchup (regular or spicy) for dipping, pickles


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. In a small bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese.
  3. Fill greased miniature muffin cups three-fourths full. Bake at 425° until a toothpick comes out clean, 15-18 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.


Muffins may be baked in regular-size muffin cups for 20-25 minutes; recipe makes 2 dozen.


cheeseburger, muffins
Muffins, snacks, brunch



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.  


I went savory this month too. These are going on the to make list.
Stacy Rushton said…
Your cheeseburger muffins look wonderful, Jolene! I'm not surprised that you didn't have any to freeze!
Good old Taste of Home recipes! I had almost 20 years worth of magazines at one point. These look like great little snacks.
Karen said…
I totally adore the pickle on top, and what a great name "kickles." I love that your guys mowed through these.
Anonymous said…
I like this idea of cheeseburger mini muffins, my kids love this. I need to try this with some sourdough discard.

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