26 Mini Snacks to Make in Muffin Tins
Move over cupcakes and muffins — the versatile muffin tin has some new finger foods to bake. From pepperoni pizza puffs to chicken cordon bleu wonton poppers, these cute, bite-size dishes are a hit with kids and grown-ups alike.
Macaroni and Cheese Cupcakes
Mac and cheese is one of those dishes that kids can eat endlessly. When served in cupcake form, it's a perfectly portioned size to keep lil ones from overindulging!
PB&J Oatmeal Cups
"Does your child hate oatmeal? They won't even realize they are eating oatmeal when they bite into one of these delicious little PB & J oatmeal cups. It's a healthy little individual-baked oatmeal with the flavors of peanut butter and banana throughout the batter and a soft center that oozes of delicious jelly! They'll be begging for more! These can be made ahead, stored in the refrigerator, or frozen. Perfect for breakfast or a yummy snack!" — Brenda B. says of her PB&J Oatmeal Cups.
Take the taco lunch to a whole deeper level with these muffin-tin tacos. Invite lil ones to fill their tortilla cups with their favorite toppings and watch the children's excitement build as these bite-size goodies cook!
French Toast Cups With Sausage and Apples
A stack of french toast slices can be daunting to tots, but these french toast cups with sausage and apples pack all the flavor into a bite-size breakfast treat that tots and adults will love!
Broccoli Cheddar Biscuit Muffins
Using Trader Joe’s biscuits, Rebecca Coleman and her son whipped up a broccoli cheddar biscuit muffin that will feed your tot a fair portion of veggies!
Summer Zucchini Bites
"I'm always looking for great, healthy snacks for our family. This is a great way to get the kiddos to eat their vegetables! I used slightly less onion in our muffins since they were geared to a 2-year-old. These are very similar to a potato pancake, except you are using zucchini instead of potato," Maeghan of The Way to His Heart says of her Summer Zucchini Bites.
French Toasties With Blueberry Compote
French toast is the epitome of casual breakfast fare. This whimsical twist on a breakfast classic hits all the right flavor notes: sweet, warming, and toasty.
V, F (Recipe is vegetarian and can be frozen for later use)
6 slices whole-grain bread
3 large eggs
1/3 cup plus 2 tablespoons low-fat milk
1 tablespoon coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/3 cup pure maple syrup
1/2 teaspoon ground cinnamon
1 teaspoon grated orange zest
1 teaspoon cornstarch
For the French Toast: Cut the bread into one-inch cubes. In a large bowl, lightly beat the eggs, then beat in the milk, sugar, vanilla extract, cardamom, and salt. Stir in the bread cubes until they are all moist. Let sit for five minutes. Preheat the oven to 350°F. Divide the bread cubes among 12 medium muffin cups and pour any leftover egg mixture on top. Bake until they start turning golden on top and the egg has set, about 22 minutes.
For the Blueberry Compote: While the French Toast bakes, in a small saucepan over medium-high heat, stir together the blueberries, maple syrup, cinnamon, and orange zest. Bring to a boil, reduce the heat to medium-low, and simmer for five minutes. Stir in the cornstarch and simmer until slightly thickened, about one minute more. Serve the french toasties topped with the blueberry compote.
Pepperoni Pizza Puffs
"I'm not the pizza maker in our family. I make the dough and come up with topping ideas, but Alan is the one who tosses and slides the pizza dough off of the pizza peel. If I do it, we use the word 'rustic' in regards to its appearance! What I can do is whip up these tasty morsels and have the whole house smell like pizza. My husband and daughter can come in and out of the kitchen and pop one in their mouths. They are really the perfect little snack and I feel good about conquering something in the pizza world!" Maeghan of The Way to His Heart says of her Pepperoni Pizza Puffs.
Mini Maple Pancake Muffins
Bacon and Eggs
This play on a diner classic comes together easily and gets a nutritional boost from tomatoes, mushrooms, and peppery arugula. These can be stored in the fridge for a few days, making them a great option when you need a breakfast lickety-split. Make sure to remove the seeds from your tomatoes so the mixture doesn’t become too watery. If possible, use nitrate-free, organic bacon. Serve with salsa or shredded aged cheddar cheese, if desired.
G (Recipe is free of any gluten-containing products)
9 large eggs
1/2 pound bacon, cooked and diced
1 tomato, seeded and diced
2 green onions, white and green parts, sliced
1 cup diced cremini mushrooms
1 cup chopped arugula
1 tablespoon fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 375°F. In a large bowl, lightly beat the eggs. Stir in the cooked bacon, tomato, green onions, mushrooms, arugula, thyme, salt, and pepper. Divide the mixture among 12 medium muffin cups and cook until set, about 20 minutes. Let cool for several minutes before unmolding.
Jalapeño Cheddar Chicken Wonton Cups
"We've all been in a rush before to whip a quick appetizer up. Last-minute get-together at someone's house or your own. Maybe not so last-minute, but you procrastinated and now you need something quick! You don't want to be the one that brings the veggie platter or chips and dips, although those are my favorite, they look like you didn't try. I've got a solution for you! Grab that container of dip anyways and turn it into something tasty, cute, and [that] will be sure to impress!" Maeghan of The Way to His Heart says of her Jalapeño Cheddar Chicken Wonton Cups.
Eggs Nestled in Bacon
Bacon Nest Salads
Getting lil ones to eat their greens can be a challenge, but everything tastes better with bacon, right? After weaving a bacon nest into the muffin tin cups, the baked cups are filled with salad for a tasty bite even the pickiest eaters will try!
Tuna Mornay Muffin
A Tuna Mornay Muffin [is] perfect for a lunchbox or the fussy toddler who only wants to feed himself. Most kids love creamy Tuna Mornay, so these are a finger-food dream come true. For this recipe you can use the leftovers of your favorite family pasta dinner or use the One Handed Cooks' Tuna Mornay base recipe and make a full batch of these delicious muffins. They also freeze perfectly.
Nutrition tip: Choose tuna canned in spring water or oil rather than brine to avoid the added salt.
Hash Brown Egg Cups
"I LOVE these hash brown egg cups. They're fairly simple and so fun to present, especially to guests," Melinda J. says of her Hash Brown Egg Cups.
Quinoa Pizza Bites
"Last year, around this time, I made these fabulous pizza puffs that hit the spot and were easy for snacking. The perfect treat for watching football games or after-school snack. This year, I wanted to up the ante and make something a little more healthy. Since I've been experimenting with quinoa, I decided to give a healthier twist to the pizza puff snack.
"You can choose to cook your quinoa in water as mentioned below or if you prefer you can quick the quinoa in any broth that you choose. As with any pizza, mix and match your 'toppings' as you like. Ham is easily interchangeable with pepperoni and spinach or mushrooms would be wonderful!" Maeghan of The Way to His Heart says of her Quinoa Pizza Bites.
Wholesome and comforting, potpies are sometimes unbeatable. This recipe would be a good way to use leftover holiday turkey.
F (Recipe can be frozen for later use)
2 tablespoons grape-seed or canola oil, divided
1/3 pound turkey breast or thigh meat, diced into small cubes
1 leek, thinly sliced, white and light green parts
1 celery rib, chopped
1 large carrot, chopped
2 cups chopped cremini mushrooms
2 garlic cloves, minced
2 tablespoons flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups reduced-sodium chicken broth
1/3 cup frozen peas
7 ounces puff pastry (1/2 package), thawed
1 large egg beaten with 1 tablespoon water, for egg wash
Heat one tablespoon of the oil in a large saucepan over medium heat. Add the turkey and cook until no longer pink, about six minutes. Remove the turkey and rinse the pan. Then in the same pan, add the remaining one tablespoon oil and cook the leeks, celery, and carrot, stirring occasionally, until softened, about five minutes. Add the mushrooms and garlic, and cook, stirring occasionally, until softened, about three minutes. Add the flour, thyme, salt, and pepper, and cook, stirring constantly, for one minute. Slowly pour in the broth, stirring and scraping up the browned bits at the bottom of the pan. Bring to a boil, reduce the heat to low, and simmer for 10 minutes. Stir in the cooked turkey and the peas. Turn off the heat.
Preheat the oven to 400°F. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Using a knife or pizza wheel, cut the pastry into 12 rectangular pieces by slicing four vertical rows and three horizontal rows. Fit the rectangles into 12 medium muffin cups, making sure there is some overhang. Divide the turkey mixture among the muffin cups. Pull in all four points of each crust over the filling so they meet in the middle, forming individual pot pies. Brush each pie with the egg wash and bake until crisp and deeply golden, about 20 minutes. Let cool for several minutes before umolding and serving.
A family favorite, lasagna is typically reserved for Sunday night dinner due to the amount of labor needed to create the dish. These Lasagna Cupcakes use wonton wrappers instead of pasta sheets to create the layers, and if you make a dozen, half can be frozen and reheated for a midweek treat!
Cinnamon Roll Muffins
Cinnamon rolls come out the perfect, uniform size with this cinnamon roll muffin recipe!
Mini Corn Dog Muffins
"There have been many versions of corn dog muffins but the ones I've seen are all made in full-size muffin pans and far too 'bready' for my daughter's liking. Since we are gluten-free and can't eat the Jiffy version, we made an allergy-friendly version instead! They only took 15 minutes! That includes prep and bake time. They're not only gluten-free, but dairy-, egg-, and nut- free. Use tofu dogs to keep them vegetarian, as well," Keeley McGuire of Allergy Friendly Fun Lunch Boxes says of her Mini Corn Dog Muffins.
Egg and Sausage Cups
Move eggs out of the frying pan and into the muffin tin to create these egg and sausage cups. When made all at once, they can be heated up for a quick and healthy breakfast throughout the week!
Tortilla Cups With Yogurt and Fresh Fruit
Everything coming out of your muffin tin doesn't have to be sugary-sweet. These tortilla cups with yogurt and fresh fruit simply bake a traditional tortilla to create a crunchy cup for a healthy yogurt breakfast.
Mini Deep Dish Pizzas
Bet you can't just eat one! These scrumptious Mini Deep Dish Pizzas are tasty as prepared but can also be made with fresh vegetables for a more nutritious lunch!
The standard weeknight dinner looks fresh when baked in individual portions and topped off with a dollop of mashed potatoes! Simply use your favorite meatloaf recipe and bake it in your trusty muffin tin!
A can of refrigerated biscuit dough, a sloppy joe recipe, and a muffin tin are all that are needed to create these scrumptious barbecue biscuits – a sure family favorite!