Cheeseburger Mini Muffins
These bite-sized muffins combine the classic flavors of cheeseburger into a convenient and delicious snack or appetizer. With their crispy exterior, savory beef filling, and melted cheese, they're perfect for any occasion.
These bite-sized muffins combine the classic flavors of cheeseburger into a convenient and delicious snack or appetizer. With their crispy exterior, savory beef filling, and melted cheese, they're perfect for any occasion.
- Carbohydrate 2.45430027512178 g
- Cholesterol 14.4193246482076 mg
- Fat 4.54996054856453 g
- Fiber 0.0300012094727062 g
- Protein 2.20102167694234 g
- Saturated Fat 2.57683311711973 g
- Serving Size 1 1 serving (38g)
- Sodium 230.512700887706 mg
- Sugar 2.42429906564908 g
- Trans Fat 0.412202149745907 g
- Calories 58 calories
Step-by-step
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- In a small bowl, combine the flour, sugar, baking powder and salt. 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.
- Fill greased miniature muffin cups three-fourths full. Bake at 425degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Why do these miniature baked snacks sometimes turn dense instead of light? Combining wet ingredients like ketchup and milk with all-purpose flour requires careful handling. Stir the wet and dry components only until moistened. Overmixing develops gluten networks in the flour, transforming a tender crumb into a tough, chewy texture.
Freezing and Reheating Mechanics
Baking causes starches to gelatinize and proteins to set. Cool the baked portions completely on wire racks before freezing to prevent condensation from forming inside the storage container. Seal them in airtight bags to avoid freezer burn. To serve from frozen, heat them in a 350-degree oven for 8 to 10 minutes. This dry heat restores the exterior crispness while thawing the savory beef and cheddar center.
- Swap ground turkey for beef at a 1:1 ratio, but add one tablespoon of neutral oil to compensate for lower fat content.
- If the batter appears too thick due to flour variations, add milk one tablespoon at a time until it reaches a scoopable consistency.
