Mini Muffin pan recipes! | Taste of Home Community
Show Subscription Form

Mini Muffin pan recipes!

Last post Oct 28, 2010 1:42 AM by cookygram . 53 replies.

Forum Jump:
Page 1 of 4 (54 items) 1234
  • Mini Muffin pan recipes!
    I want to know some good recipes for a mini muffin pan, like appetizers and such. I know a few and I know how to do all 'muffins' but I want some more.
  • RE: Mini Muffin pan recipes!
    Check this thread out

  • RE: Mini Muffin pan recipes!
    What a great idea. I need to dig waaaaayyyyy back in my pan draw and dig mine out. Thanks for the idea.

    Easy Mini Quiches
    Submitted by: Jayne

    Photo by: ALICE SMITH "This quiche recipe can be made in a large pie pan, a regular muffin pan, or mini muffin pan. They taste great, and you can add more ingredients to suit your tastes such as mushrooms or spinach."
    Original recipe yield: 24 mini quiches.
    Prep Time:15 MinutesCook Time:15 MinutesReady In:30 MinutesServings:24 (change)


    6 slices bacon, chopped
    1 onion, chopped
    3 eggs
    3/4 cup buttermilk baking mix
    1 1/2 tablespoons chopped fresh parsley
    2 cups shredded American cheese


    Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
    In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
    Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

  • RE: Mini Muffin pan recipes!
    Sausage-Seafood Mini Corn Muffins
    From Light & Tasty

    "I pack big seafood taste into these bite-size appetizers," writes Melissa Jane Robinson of Indianapolis, Indiana.

    1 package (16 ounces) corn bread stuffing mix

    4 ounces turkey Italian sausage, casings removed

    2 cups finely chopped onion

    1/2 cup finely chopped celery

    2 tablespoons olive or canola oil

    1 can (10-1/2 ounces) condensed chicken broth, undiluted

    1-1/3 cups water

    1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

    1 can (6 ounces) small shrimp, rinsed and drained

    6 egg whites

    2 eggs

    1/8 teaspoon garlic powder

    2-3/4 cups shredded reduced-fat cheddar cheese, divided


    In a food processor, process the stuffing mix until finely crushed; set aside. Crumble sausage into a large nonstick skillet; add the onion, celery and oil. Cook over medium heat until sausage is no longer pink and vegetables are crisp-tender; drain. Remove from the heat; stir in the next seven ingredients and crushed stuffing. Fold in 2 cups cheese.
    Spoon 2 tablespoons into miniature muffin cups coated with nonstick cooking spray. Sprinkle with remaining cheese. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool 5 minutes; remove to wire racks.

    Yield: 6 dozen.

  • RE: Mini Muffin pan recipes!

    E: Mini Quiches
    Posted by: TexasroseII Posted on: 4/21/2003 10:01:40 PM
    Have you tried this?


    1 c. milk
    1 beaten egg
    1/4 lb. melted butter
    1 8 oz. pkg. shredded Cheddar or Swiss cheese
    1 1/2 c. sliced mushrooms
    1 1/2 c. chopped onions
    2 c. Bisquick

    Saute mushrooms and onions in a little of oil. Mix egg, milk, Bisquick, butter and cheese all together. Add onions and mushrooms.

    Grease small cupcake tins (silver stone coating) fill 3/4 full.
    Bake 20 minutes in 350 degree oven or until center is set.
    Yield: 5 dozen mini quiches


  • RE: Mini Muffin pan recipes!

    Subject: Ham Puffs in Mini Muffin Pan
    Posted by: VFaith Replies: 8 Posted on: 1/16/2003 12:24:11 PM
    I've been searching for recipes I can make in mini muffin pans. I've found some great ones. Here's one I haven't seen posted here yet. They have always been a big hit at my parties.

    Mini Ham Puffs

    2.5 oz pkg. processed ham
    1 small onion
    1/2 c shredded cheese (Mozzarella or Cheddar)
    1 egg
    1/8 tsp. pepper
    1 1/2 tsp. Dijon mustard
    8 oz pkg. refrigerated crescent rolls
    Preheat oven to 350 degrees.

    Chop ham and onion very fine; place in bowl and add cheese, egg, pepper and mustard; stir to combine.

    Spray mini-muffin pan with vegetable spray.

    Unroll crescent rolls and press dough into one large rectangle.

    Using pizza cutter, cut rectangle into 24 pieces; place dough pieces in a mini-muffin pan using a tart shaper to form a cup (flour tart shaper after each use).

    Using a small scoop or spoon, place filling in cups.

    Bake for 15 minutes or until lightly browned.

    These could also be baked in larger muffin tins for a more filling serving.


  • RE: Mini Muffin pan recipes!

    Subject: Mini Mexican Quiches - Easy Recipe!
    Posted by: winky1 Replies: 5 Posted on: 11/15/2002 10:11:49 AM


    1/2 Cup Butter or Margarine, softened
    1 pkg (3 oz) Cream Cheese, softened
    1 Cup All-Purpose Flour
    1 Cup (4 oz) Monterey Jack Cheese, shredded
    1 Can (4 oz) Chopped Green Chilies, drained
    2 Eggs
    1/2 Cup Whipping Cream
    1/4 tsp. Salt
    1/8 tsp. Pepper

    In a small mixing bowl cream butter & cream cheese. Add flour, beat until well blended. Shape in to 24 one inch balls; cover & refrigerate for 1 hour. Press balls onto the bottom and up sides of greased mini muffin cups. Sprinkle a rounded tsp. of jack cheese and 1/2 tsp. green chilies into each cup. In another bowl, beat eggs, cream, salt and pepper. Spoon into cups. Bake at 350º for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers. Yields 2 dozen.


  • RE: Mini Muffin pan recipes!
    Easy Mini Quiches

    "Cute quiches that are as tasty as they look. Perfect finger food for parties, these one-bite wonders will make any party into an event."
    6 slices bacon, chopped
    1 onion, chopped
    3 eggs
    3/4 cup buttermilk baking mix 1 1/2 tablespoons chopped
    fresh parsley
    2 cups shredded American

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
    2. In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
    3. Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
  • RE: Mini Muffin pan recipes!

    RE: Won-Ton Wrapper Recipe
    Posted by: Margem_Missouri Posted on: 12/5/2002 5:35:38 AM
    This might be what you are looking for. Don't remember where I got it.

    Won Ton Appetizers

    Brown and crumble 1 pound sausage
    1 1/2 cup grated Cheddar cheese
    1 1/2 cup grated Monterey Jack Cheese
    1 cup prepared ranch dressing
    1 can sliced black olives
    1/2 cup chopped red pepper

    Grease muffin tins, press Won Ton in tin, Spray with Pam, bake at 350 for 5 minutes till golden, take out of tin, place on baking sheet, fill with mixture, sprinkle more cheese, bake 5 minutes longer.


  • RE: Mini Muffin pan recipes!

    1/2 c. butter, softened
    1 sm. pkg. (3 oz.) cream cheese, softened
    1 c. flour

    Combine butter, flour and cream cheese, mixing well. Roll into small balls, pat to fit bottom and sides of very small muffin pans. Fill with pecan filling. Bake at 325 degrees for 30 minutes.


    2/3 c. pecan halves
    1 egg
    2 tbsp. butter, melted
    1/8 tsp. salt
    3/4 c. brown sugar
    1/4 c. white corn syrup
    1 tsp. vanilla
    Candied cherries (optional)

    Combine all ingredients, except pecans and cherries; beat until well mixed. Fold in pecans. Fill pastry shells and top with a candied cherry, if desired. Bake at 325 degrees for 30 minutes.
    Makes 24 nuggets.

    Note: Do not grease the tins and use regular flour

  • RE: Mini Muffin pan recipes!

    2 tablespoons unsalted butter, softened, plus additional for greasing muffin cups
    12 chocolate wafers such as Nabisco Famous (1/2 cup)
    1/3 cup packed light brown sugar
    4 oz cream cheese, softened
    Rounded 1/4 teaspoon finely grated fresh orange zest
    1/2 cup well-chilled heavy cream
    Special equipment: a nonstick mini-muffin pan with 12 (1/8-cup) muffin cups
    Garnish: bittersweet chocolate shavings (made with a vegetable peeler)

    Put oven rack in middle position and preheat oven to 350°F. Butter muffin cups.

    Grind wafers to a fine powder in a food processor.

    Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure.

    Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts with your fingertips to loosen and turn out onto rack.

    Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined.

    Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve.

    Makes 12 individual cakes.

  • RE: Mini Muffin pan recipes!
    Bacon Tomato Mini Tarts

    1 pound low sodium bacon cut into small slices (crosswise) and cooked to crispy
    1 package grape tomatoes cut into quarters
    1/2 cup diced white onion
    1 cup shredded Swiss cheese
    1 tsp garlic powder
    1/2 cup mayonnaise
    1 tsp dried Italian herbs
    1 (7.5 ounce) package of refrigerated flaky biscuits

    When the bacon is cooked and crispy, drain it on paper towels and let it cool. With your knife, cut it into slightly smaller pieces but don't make it into tiny bits and crumbles. You want to still taste the bacon chunks. Mix the bacon, tomatoes, onion, cheese, garlic, mayo and herbs in a mixing bowl. Set aside.

    Open your biscuits. Separate each biscuit with your fingers into 3 thin disks instead of just one. You'll need a mini muffin pan if you want your tarts to have a "middle." If you don't have a mini muffin pan, you can have mini "pizzas" instead by using a regular-sized muffin pan. If you have the mini muffin pan, take each biscuit disk and urge it into the muffin hole so it slides to the bottom and up the sides to form a tart crust. You can use your knuckle to get the middle of the crust to go to the bottom. If you are using a regular-sized muffin pan, the biscuit dough will just sort of sit flat in the bottom of the muffin indentation.

    Put a heaping teaspoon of mixture in each indentation. The whole mixture and the biscuit dough will make 24 tarts or mini "pizzas." Bake them at 350 degrees for 12 to 14 minutes until browned on the edges. Let them cool slightly in the pan and then remove to let them cool. You can serve warm, room temperature or even store refrigerated and then re-heat and serve later.

  • RE: Mini Muffin pan recipes!
    Fruitcake bites
    Categories: None
    Yield: 24 Servings
    6 tb Butter-flavor shortening
    ¨ù c Sugar
    ¨ú ts Baking powder
    ¨ù ts Salt
    ¨ù ts Ground cinnamon
    1 c All-purpose flour
    ¨÷ c Milk
    ¨ú ts Vanilla extract
    2 lg Eggs
    ¨ö c Pecans; chopped
    ¨÷ c Pitted prunes; chopped
    ¨÷ c Red candied cherries; chopped
    ¨÷ c Green candied cherries; chopped
    1 Container; (3.5-oz) diced candied orange peel (about 1/2 cup), chopped
    Red and green candied cherries for garnish

    These are great! I substituted dried pears, peaches, prunes, pineapple, and cherries for the candied fruit; not a real sweet cake but definitely yum! 1. Grease twenty-four 1 3/4" by 1" mini muffin-pan cups. Preheat oven to 350 degrees F. 2. In large bowl, with wooden spoon, beat shortening, sugar, baking powder, salt, and cinnamon until well combined. Add flour, milk, vanilla extract, and eggs; mix well. Stir in pecans, prunes, red candied cherries, green candied cherries, and candied orange peel. 3. Spoon 1 rounded tablespoon batter into each muffin-pan cup (reserve remaining batter for making more fruitcake bites). If you like, garnish with additional red and green candied cherries. 4. Bake fruitcake bites 15 to 20 minutes until golden and toothpick inserted in center comes out clean. Cool fruitcake bites in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks. Wash and dry muffin-pan cups. 5. Repeat steps 3 and 4 with remaining batter until all batter has been used, garnishing with candied cherries. 6. Store fruitcake bites in tightly covered container in refrigerator.
  • RE: Mini Muffin pan recipes!

    Subject: REC: Mini Ham and Corn Muffins
    Posted by: Nancy_NJ Replies: 1 Posted on: 1/25/2006 11:14:42 AM

    Mini Ham and Corn Muffins

    Vegetable cooking spray
    1 cup whole-wheat flour
    1 cup all-purpose flour
    1/3 cup wheat germ
    1/4 cup sugar
    1 Tbs. baking powder
    1/4 tsp. salt
    3/4 cup white cheddar cheese, shredded
    2/3 cup ham, diced
    1 can (8 3/4 oz.) corn, drained
    1 cup skim milk
    2 egg whites
    1/4 vegetable oil

    Heat oven to 350°F. Spray 36 mini-size muffin tins with vegetable cooking spray. In large bowl, stir together whole-wheat flour, all-purpose flour, wheat germ, sugar, baking powder, and salt. Stir in white cheddar cheese, ham, and corn. In another bowl, whisk together skim milk, egg whites, and vegetable oil. Stir wet ingredients into dry until just blended. Spoon into greased muffin tins and bake 18 minutes. Makes 36 mini muffins.

    Nutrition per muffin:
    69 cal; 3g protein; 3g fat; 8g carb; 51mg calcium; 1g fiber

  • RE: Mini Muffin pan recipes!

    RE: mini taco tartlettes
    Posted by: susitravl Posted on: 10/26/2001 9:46:41 AM
    I'm always looking for good Mexican recipes, so when I saw your post, I went on a mission to find this recipe! Here's what I came up with...

    Taco Tartlets

    Tiny savory tarts with a taco meat crust and a delicious filling made from salsa, sour cream and crushed tortilla chips. From Pampered Chef.

    1 pound lean ground beef
    2 tablespoons taco seasoning mix (make your own)
    2 tablespoons ice water
    1 cup sour cream
    2 tablespoons taco sauce
    2 ounces black olives, chopped
    3/4 cup coarsely crushed tortilla chips
    1 cup shredded cheddar cheese

    Preheat oven to 425 degrees. In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of Mini-Muffin Pan, using Mini-Tart Shaper (I used the back of a melon baller).

    In a small bowl, mix together the sour cream, taco sauce and olives. Stir in tortilla chips. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheddar cheese over tops. Bake 7-8 minutes.

    Remove tartlets from pan with tip of knife. Serve immediately or cool and freeze. To serve frozen tartlets, reheat in a 375° oven 10 to 15 minutes or until hot.

    Yield: about 30 tartlets.

    This recipe also works using regular muffin pan. Bake for 15 minutes or until done.