10 Easy Muffin Tin Meals That Kids Will Actually Eat
Muffin pans aren’t just for baking sweet treats anymore. These clever recipes transform your standard muffin tin into a dinner-making superhero.
Each recipe creates perfectly portioned, kid-sized meals that make dinner time easier and more fun for the whole family.
01. BBQ Beef Biscuit Cups
Flaky biscuit cups filled with savory barbecue beef and melted cheese. These handheld dinner cups are perfect for busy weeknight meals.
Ingredients: 1 can refrigerated biscuits (8 count), 1 pound ground beef, ½ cup barbecue sauce, ½ cup diced onion, 1 cup shredded cheddar cheese, 2 tablespoons vegetable oil, salt and pepper to taste.
How To Make BBQ Beef Biscuit Cups
1. Preheat your oven to 375°F and grease a standard 12-cup muffin tin. Press each biscuit into the bottom and up the sides of 8 muffin cups, creating little bowls that will hold your beef mixture perfectly.
2. Heat oil in a large skillet over medium-high heat. Add ground beef and diced onion, cooking for 6-8 minutes until beef is completely browned and onions are softened. Drain excess grease and stir in barbecue sauce.
3. Spoon the beef mixture evenly into each biscuit cup, filling them about three-quarters full. Top each cup with shredded cheddar cheese, pressing it down slightly so it stays in place during baking.
4. Bake for 12-15 minutes until biscuits are golden brown and cheese is melted and bubbly. Let cool in the pan for 5 minutes before removing to prevent the cups from falling apart.
02. Corn Dog Muffin Bites
Classic corn dog flavors baked into perfect muffin-sized portions. These crowd-pleasers combine sweet cornbread with savory hot dogs in every bite.
Ingredients: 1 box cornbread mix, 1 egg, ⅓ cup milk, 6 hot dogs (diced), ½ cup shredded cheddar cheese, 2 tablespoons honey, cooking spray.
How To Make Corn Dog Muffin Bites
1. Preheat oven to 400°F and spray a 12-cup muffin tin with cooking spray. In a large bowl, prepare cornbread batter according to package directions using egg and milk, then stir in honey for extra sweetness.
2. Dice hot dogs into small ¼-inch pieces so they distribute evenly throughout each muffin. Fold the diced hot dogs and shredded cheese into the cornbread batter until everything is well combined.
3. Fill each muffin cup about two-thirds full with the batter mixture. I like to use an ice cream scoop for even portions, which helps them bake uniformly and look more professional.
4. Bake for 15-18 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. The muffins should spring back when lightly touched on top.
5. Cool in the pan for 3 minutes before turning out onto a wire rack. Serve warm with mustard and ketchup for dipping, just like traditional corn dogs.
03. Mini Meatloaf Cupcakes
Individual meatloaf portions topped with creamy mashed potato “frosting.” These adorable dinner cupcakes make meatloaf fun and appealing for picky eaters.
Ingredients: 1 pound ground beef, ½ cup breadcrumbs, 1 egg, ¼ cup ketchup, 2 cups prepared mashed potatoes, ½ cup diced onion, 1 packet onion soup mix, cooking spray.
How To Make Mini Meatloaf Cupcakes
1. Preheat oven to 375°F and spray a 12-cup muffin tin generously with cooking spray. In a large bowl, combine ground beef, breadcrumbs, egg, diced onion, and onion soup mix until just mixed together.
2. Press the meat mixture firmly into each muffin cup, filling them about three-quarters full. Make sure to press down well so the meatloaf holds its shape and doesn’t fall apart when you remove them.
3. Brush the top of each mini meatloaf with ketchup for a glossy finish and extra flavor. Bake for 20-25 minutes until the internal temperature reaches 160°F and the tops are nicely browned.
4. Remove from oven and let cool for 5 minutes. Carefully remove each meatloaf from the muffin tin using a spoon to help lift them out without breaking.
5. Top each meatloaf cupcake with a generous dollop of warm mashed potatoes, swirling it on top like frosting. You can even use a piping bag for a more decorative look that kids will love.
04. Breakfast Biscuit Cups
Fluffy biscuit cups filled with scrambled eggs and crispy bacon pieces. These portable breakfast cups make morning meals easy and mess-free for busy families.
Ingredients: 1 can refrigerated biscuits (8 count), 6 large eggs, 6 strips bacon (cooked and crumbled), ½ cup shredded cheese, 2 tablespoons butter, salt and pepper to taste.
How To Make Breakfast Biscuit Cups
1. Preheat oven to 375°F and grease 8 cups of a muffin tin. Press each biscuit into a muffin cup, stretching the dough up the sides to create a cup shape that will hold the egg mixture.
2. Cook bacon in a large skillet until crispy, then drain on paper towels and crumble into small pieces. Save some bacon grease in the pan for extra flavor in your eggs.
3. Scramble eggs in the same skillet with butter until they’re just barely set but still creamy. They’ll finish cooking in the oven, so don’t overcook them now or they’ll be rubbery.
4. Divide the scrambled eggs evenly among the biscuit cups, then top with crumbled bacon and shredded cheese. Press the toppings down gently so everything stays in place.
5. Bake for 12-15 minutes until biscuits are golden brown and eggs are fully set. Let cool for 3 minutes before removing from the pan to prevent the cups from breaking apart.
05. Mini Pepperoni Pizza Bites
Individual pizza portions made in muffin tins with flaky biscuit crusts. These pizza bites are perfect for parties and give everyone their own personal pizza.
Ingredients: 1 can refrigerated biscuits (16 count), ½ cup pizza sauce, 1 cup mozzarella cheese (shredded), 24 pepperoni slices, 2 tablespoons Italian seasoning, cooking spray.
How To Make Mini Pepperoni Pizza Bites
1. Preheat oven to 375°F and spray a 12-cup muffin tin with cooking spray. Split each biscuit in half horizontally to create thinner rounds that won’t be too bready when baked.
2. Press each biscuit half into a muffin cup, creating small pizza crusts. Make sure to press the dough up the sides slightly so it holds the toppings without spilling over.
3. Spoon about 1 teaspoon of pizza sauce into each biscuit cup, spreading it evenly to the edges. Don’t use too much sauce or the pizzas will become soggy during baking.
4. Top each mini pizza with shredded mozzarella cheese and 2 pepperoni slices. Sprinkle with Italian seasoning for extra flavor that makes these taste like restaurant pizza.
5. Bake for 12-15 minutes until the biscuit edges are golden brown and the cheese is melted and slightly bubbly. Cool for 2 minutes before removing from the pan.
06. Spaghetti Nest Bites
Cooked spaghetti formed into nests and filled with meatballs and marinara sauce. These fun pasta bites turn regular spaghetti and meatballs into an exciting finger food.
Ingredients: 8 ounces cooked spaghetti (cooled), 12 frozen meatballs (thawed), ¾ cup marinara sauce, ½ cup Parmesan cheese (grated), 2 beaten eggs, ½ cup mozzarella cheese (shredded), cooking spray.
How To Make Spaghetti Nest Bites
1. Preheat oven to 375°F and spray a 12-cup muffin tin with cooking spray. Toss the cooled cooked spaghetti with beaten eggs and Parmesan cheese to help the nests hold together during baking.
2. Twirl portions of the spaghetti mixture into 12 muffin cups using a fork, creating nest shapes with a well in the center for the meatballs. Press down gently to compact the nests.
3. Place one meatball in the center of each spaghetti nest, then spoon marinara sauce around each meatball. The sauce will bubble up and flavor the entire nest as it bakes.
4. Top each nest with shredded mozzarella cheese, making sure to cover both the meatball and the spaghetti edges for maximum cheesy goodness in every bite.
5. Bake for 18-20 minutes until the spaghetti edges are lightly golden and the cheese is melted and bubbly. Let cool for 5 minutes before carefully removing from the muffin tin with a spoon.
07. Veggie Turkey Meatloaf Cups
Healthy individual meatloaf portions packed with hidden vegetables and lean ground turkey. These nutritious cups sneak extra veggies into dinner without kids even noticing.
Ingredients: 1 pound ground turkey, ½ cup finely diced carrots, ½ cup finely diced zucchini, ⅓ cup breadcrumbs, 1 egg, ¼ cup ketchup, 1 packet onion soup mix, cooking spray.
How To Make Veggie Turkey Meatloaf Cups
1. Preheat oven to 375°F and spray a 12-cup muffin tin with cooking spray. Dice carrots and zucchini very finely so they blend seamlessly into the meat mixture and cook evenly throughout.
2. In a large bowl, gently combine ground turkey, diced vegetables, breadcrumbs, egg, and onion soup mix. Mix just until combined to keep the meatloaf tender and not tough.
3. Divide the mixture evenly among the muffin cups, pressing it down firmly so the meatloaf holds its shape when baked. Each cup should be filled about three-quarters full.
4. Brush the top of each meatloaf cup with ketchup for a glossy finish and extra flavor. Bake for 22-25 minutes until the internal temperature reaches 165°F for food safety.
5. Let the meatloaf cups rest in the pan for 5 minutes to firm up before removing. Use a spoon to help lift them out gently without breaking the delicate turkey mixture.
08. Chicken Pot Pie Cups
Individual pot pies with flaky pastry crusts filled with creamy chicken and vegetables. These handheld comfort food classics make pot pie easy to serve and eat.
Ingredients: 1 package refrigerated pie crusts (2 crusts), 2 cups cooked chicken (diced), 1 cup frozen mixed vegetables, 1 can cream of chicken soup, ½ cup milk, 1 egg (beaten), cooking spray.
How To Make Chicken Pot Pie Cups
1. Preheat oven to 425°F and spray a 12-cup muffin tin with cooking spray. Roll out pie crusts and cut into circles slightly larger than your muffin cups to create the bottom crusts.
2. Press pie crust circles into each muffin cup, letting the edges hang over slightly. In a large bowl, mix diced chicken, frozen vegetables, cream of chicken soup, and milk until well combined.
3. Fill each pastry-lined cup with the chicken mixture, filling them almost to the top but not overflowing. The mixture will bubble as it bakes, so leave a little room.
4. Cut smaller circles from the remaining pie crust for tops, then place over each filled cup. Pinch the edges together to seal, then cut small slits in each top for steam vents.
5. Brush the tops with beaten egg for a golden, shiny finish. Bake for 18-22 minutes until the crusts are golden brown and the filling is hot and bubbly throughout.
09. Layered Lasagna Cups
Individual lasagna portions built in muffin tins with wonton wrapper layers. These cute lasagna cups have all the flavors of traditional lasagna in a fun, portable format.
Ingredients: 24 wonton wrappers, 1 cup ricotta cheese, 1 cup marinara sauce, 1 cup cooked ground beef, 1 cup mozzarella cheese (shredded), ¼ cup Parmesan cheese (grated), cooking spray.
How To Make Layered Lasagna Cups
1. Preheat oven to 375°F and spray a 12-cup muffin tin with cooking spray. Press one wonton wrapper into each muffin cup as the bottom layer, letting the corners stick up for a rustic look.
2. Layer each cup with a spoonful of ricotta cheese, then marinara sauce, then cooked ground beef. Press each layer down gently to compact the ingredients and make room for more layers.
3. Add a second wonton wrapper to each cup, pressing it down over the first layers. Repeat the layering process with more ricotta, sauce, and beef for a true lasagna experience.
4. Top each lasagna cup with a final wonton wrapper, then cover with mozzarella and Parmesan cheeses. The cheese will melt and bubble, creating that classic lasagna top.
5. Bake for 18-20 minutes until the wonton edges are golden brown and the cheese is melted and slightly browned. Cool for 5 minutes before removing to let the layers set properly.
10. Baked Mac and Cheese Cups
Creamy baked macaroni and cheese formed into individual portions with crispy tops. These portable mac and cheese cups are perfect for kids who love this classic comfort food.
Ingredients: 2 cups cooked elbow macaroni, 1½ cups shredded cheddar cheese, ½ cup milk, 2 eggs, 2 tablespoons butter, ¼ cup breadcrumbs, salt and pepper to taste, cooking spray.
How To Make Baked Mac and Cheese Cups
1. Preheat oven to 375°F and spray a 12-cup muffin tin generously with cooking spray. Cook macaroni according to package directions until tender, then drain and let cool slightly before mixing.
2. In a large bowl, whisk together eggs, milk, and melted butter. Add the cooked macaroni and 1 cup of shredded cheddar cheese, stirring until the pasta is well coated with the mixture.
3. Divide the mac and cheese mixture evenly among the muffin cups, pressing down gently to pack it in. Each cup should be filled almost to the top for the best portion size.
4. Top each cup with remaining cheddar cheese and a sprinkle of breadcrumbs for a crispy, golden top that adds texture contrast to the creamy pasta underneath.
5. Bake for 15-18 minutes until the tops are golden brown and the edges are set. Let cool in the pan for 5 minutes before removing, as they’ll be very hot and need time to firm up.
Final Thoughts
These muffin tin meals prove that dinner doesn’t have to be complicated to be delicious. Each recipe creates perfectly portioned, kid-friendly meals that make weeknight cooking easier.
Try mixing and matching these recipes throughout the week to keep dinner time exciting and stress-free for the whole family.
