Muffin Pan Recipes: 27 Brilliant Bite-Size Meals and Snacks
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Muffin tins aren’t just for muffins -- okay, or cupcakes! They can be a real workhorse in the kitchen as long as you're armed with the right recipes. Here are our favorite unexpected things to make with these versatile tools, ranging from mac and cheese cups and mini pizzas to sticky buns and tartlets.
Bacon, Egg, and Toast Cups
Muffin tins crank out perfect single servings of your favorite savory breakfast trio. You can also skip the bacon and opt for these phenomenal Scrambled Eggs in Pumpernickel Toast Cups.
Ground turkey makes these domed little beauties a healthy weeknight supper. Bonus: baking them in a muffin tin instead of a loaf pan means they cook in a fraction of the time.
The traditional Denver omelet add-ins (ham, onions, and bell peppers) are nestled in a golden hash-brown crust and topped with perfectly runny baked eggs.
All you need for this delectable weeknight side dish is potatoes, butter, and cream. It pairs beautifully with roast beef, steak, chicken, or sauteed fish.
A surefire crowd-pleaser! Crisped up tortillas are filled with a healthy mix of sauteed mushrooms, baby spinach, and pepper Jack cheese and finished with creamy avocado. If you're craving something sweet, opt for our Tortilla Cups with Yogurt and Fresh Fruit instead.
For those who can't resist sneaking one more sliver of cheesecake (that's all of us, right?), muffin-tin desserts offer built-in portion control. Try this classic version streaked with raspberry puree or go for our rich Mini Mocha Cheesecakes.
Personal muffin-pan pizzas? Yes, please! Use store-bought dough to get them on the table even faster and be sure to pile on all your favorite toppings.
Roasted eggplant, feta, and pistachios make a healthy, hearty filling for these individual pastries. Serve alongside a salad or veggies-and-hummus platter for a delicious vegetarian supper.
Use store-bought puff pastry and a muffin pan to make a quicker, cuter version of the classic French caramelized tart. A splash of dark rum brings out the flavor of the mango topping. Feeling more savory than sweet? Don't miss our Upside-Down Mushroom Tartlets.
A buttery golden crust and rich custardy filling are the best way to showcase ripe summer cherries. The dessert cups can be made a day in advance and stored in the fridge.
A pie for every piehole! These individual desserts boast a tender crust brightened with orange and lemon zest, a blood orange-cranberry filling, and a fluffy cloud of meringue.
Bake sheets of frozen phyllo dough into delicate golden cups and fill with an espresso-and-cardamom whipped cream. A sprinkling of cocoa powder completes the elegant dessert. Phyllo makes a lovely vehicle for appetizers as well, like in these Mushroom Wellington Cups.
Transform thinly sliced lemons, limes, and oranges into giant ice cubes by freezing them with water in your muffin tin. They’re easy on the eyes and won’t dilute your punch.
These retro treats call for an easy crust made of white sandwich bread instead of the usual tart dough, which means you can get them on the breakfast buffet table in a flash.
A great make-ahead recipe, these hands-free pastries can be baked a day in advance and refrigerated. They’ll come to room temperature on your way to the potluck or picnic.
We take our classic macaroni and cheese and up the cute factor by divvying it up in a muffin tin. Watch Sarah Carey demonstrate how to make the adorable Individual Mac and Cheese Cups.
We like to think of these tasty bites as open-face dumplings. Use a mini-muffin pan to turn wonton wrappers into petite cups, then fill them with cream cheese, mango chutney, and Dijon and garnish with walnuts and chives.
