Muffin Tin Recipes: 19 Little Dinners, Breakfasts and Party Bites With No Slicing Needed

Muffin tin recipes turn the cheapest pan in your kitchen into the most useful one. That 12 cup tin in the back of the cupboard can bake mini pot pies, spaghetti cups, fluffy egg cups and holiday party bites, each one already portioned and ready to grab. Families love them because kids can hold dinner in one hand, and cooks love them because they freeze well and bake in about 20 minutes. Online, these little bakes are huge: one egg cup video has more than 6 million views, and pizza cupcakes pulled 341,000 likes on Instagram. Grease your pan and pick a favorite..

Mini Chicken Pot Pies From the Muffin Tin

Start with the comfort food that made muffin tin recipes famous. Each little pot pie has a flaky bottom crust, a creamy chicken and vegetable filling and its own golden lid. A post of creamy mini pot pie cups pulled about 123,000 likes this summer, and it is easy to see why: no slicing, no runny filling on the plate, and everyone gets the crispy edge. Use a rotisserie chicken and store bought crust and dinner is in the oven in 20 minutes..

You will need: 2 packages refrigerated pie crust (4 crusts), 2 cups cooked chicken (diced), 1 cup frozen peas and carrots (thawed), 1 can (10.5 oz) cream of chicken soup, 1/4 cup milk, 1/2 tsp dried thyme, 1/4 tsp pepper, 1 egg (beaten).

How to make it: 1. Heat the oven to 375 F and grease a 12 cup muffin tin. 2. Cut 12 circles of 4 1/2 inches and press them into the cups. 3. Mix the chicken, vegetables, soup, milk, thyme and pepper and fill the cups. 4. Cut 12 circles of 3 inches for the tops and pinch the edges closed. 5. Brush with egg and cut a small slit in each. 6. Bake 25 to 30 minutes until golden and cool 5 minutes.

Spaghetti and Meatball Muffin Tin Cups

Spaghetti night without the mess. Cooked noodles get tossed with egg and Parmesan so they hold together, then get twirled into the cups with a meatball pressed in the middle. A spoon of sauce and a blanket of mozzarella finish them off. One Instagram video of these cups pulled 71,000 likes and more than 4,000 comments. They are a fun one for kids and among the most loved muffin tin recipes. Fork or fingers?

You will need: 8 oz spaghetti (cooked and drained), 2 eggs, 1/2 cup grated Parmesan, 1 1/2 cups marinara sauce, 12 frozen mini meatballs (thawed), 1 cup shredded mozzarella, fresh basil.

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Toss the spaghetti with the eggs, Parmesan and 1/2 cup of sauce. 3. Twirl a nest into each cup with a fork. 4. Press a meatball into the center and top with sauce. 5. Sprinkle with mozzarella. 6. Bake 18 to 20 minutes and rest 5 minutes before lifting out.

Garlic Butter Pizza Cupcakes

These pizza cupcakes went viral with 341,000 likes on Instagram, and they taste like the best part of a pizza: the crispy, cheesy edge. Store bought dough gets pressed into each cup, filled with sauce, cheese and mini pepperoni, and brushed with garlic butter as soon as they come out. Serve with extra sauce for dipping. Great for game day, sleepovers and New Year’s Eve. Party muffin tin recipes do not get more fun. What topping goes in yours?

You will need: 1 lb pizza dough (room temperature), 3/4 cup pizza sauce, 1 1/2 cups shredded mozzarella, 1/2 cup mini pepperoni, 2 tbsp melted butter, 1 clove garlic (minced), 1 tbsp chopped parsley, marinara for dipping.

How to make it: 1. Heat the oven to 400 F and grease the tin. 2. Cut the dough into 12 pieces and press each into a cup. 3. Add a spoon of sauce, cheese and pepperoni. 4. Bake 13 to 15 minutes until golden. 5. Mix the butter, garlic and parsley. 6. Brush over the hot cupcakes and serve with marinara.

Crispy Potato Gratin Stacks

A video of mini potato gratin stacks from RecipeTin Eats has more than 4.2 million views, and they look like something from a restaurant. Thin potato slices get tossed in garlic cream and Parmesan, then stacked tall in each cup. The edges turn crisp and golden while the middle stays soft and creamy. They are perfect for Thanksgiving or Christmas dinner because every guest gets a neat little stack. It is the most elegant of these muffin tin recipes. Crispy edges or creamy middles?

You will need: 2 lb Yukon gold potatoes (peeled and sliced 1/16 inch thick), 3/4 cup heavy cream, 2 cloves garlic (minced), 1 tsp fresh thyme, 1 tsp salt, 1/4 tsp pepper, 1/2 cup grated Parmesan.

How to make it: 1. Heat the oven to 375 F and grease the tin well. 2. Toss the potato slices with the cream, garlic, thyme, salt, pepper and half the Parmesan. 3. Stack the slices tightly in each cup. 4. Cover with foil and bake 20 minutes. 5. Uncover, add the rest of the Parmesan and bake 25 to 30 minutes until crisp. 6. Rest 5 minutes and lift out with a knife.

Thanksgiving Stuffing Muffin Tin Cups

Everybody fights over the crispy corner of the stuffing pan. Bake it in a muffin tin and every single serving has crunchy edges. These stuffing cups are also easier to serve on a crowded holiday table and they reheat beautifully. Dried cranberries add a sweet pop. Make them a day ahead and warm them up while the turkey rests. Is stuffing the best side on the Thanksgiving table?

You will need: 8 cups dried bread cubes, 1/2 cup butter, 1 onion (chopped), 2 celery ribs (chopped), 2 tsp dried sage, 1 tsp dried thyme, 1 1/2 cups chicken broth, 2 eggs, 1/2 cup dried cranberries, salt and pepper.

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Cook the onion and celery in the butter until soft. 3. Stir in the herbs, broth and eggs. 4. Toss with the bread cubes and cranberries. 5. Pack the mix firmly into the cups. 6. Bake 20 to 25 minutes until crisp on top.

Fluffy Veggie Egg Cups

This is the breakfast that took over YouTube. A simple video of fluffy egg cups from a small channel has more than 6.4 million views. You can watch it here. Whisk eggs with a splash of milk, add peppers, spinach and cheese, and bake. Make a batch on Sunday and you have grab and go breakfasts all week. Of all the muffin tin recipes here, this one saves the most mornings. What do you add to yours?

You will need: 10 large eggs, 1/3 cup milk, 1/2 tsp salt, 1/4 tsp pepper, 1 cup diced bell peppers, 1 cup chopped baby spinach, 3/4 cup shredded cheddar.

How to make it: 1. Heat the oven to 350 F and grease the tin well. 2. Divide the peppers, spinach and cheese among the cups. 3. Whisk the eggs, milk, salt and pepper. 4. Pour over the fillings until each cup is 3/4 full. 5. Bake 20 to 22 minutes until set and puffed. 6. Cool, then refrigerate up to 4 days.

Hash Brown Egg Nests

Crispy potato on the outside, a soft baked egg in the middle. Shredded hash browns get pressed into the cups and baked until they turn into golden nests, then an egg goes in each one. They look fancy enough for Christmas brunch, but they are just two main ingredients. Serve them with bacon or fruit. Muffin tin recipes like this make a holiday breakfast feel special with almost no effort. Runny yolk or firm?

You will need: 20 oz refrigerated shredded hash browns (or frozen, thawed and squeezed dry), 2 tbsp melted butter, 1/2 cup shredded cheddar, 1/2 tsp salt, 12 large eggs, chopped chives, pepper.

How to make it: 1. Heat the oven to 425 F and grease the tin well. 2. Toss the potatoes with butter, cheese and salt. 3. Press into the cups and up the sides. 4. Bake 20 minutes until golden. 5. Lower the heat to 350 F, crack an egg into each nest and bake 12 to 15 minutes. 6. Top with chives and pepper.

Glazed Muffin Tin Meatloaves

Regular meatloaf takes over an hour. Mini meatloaves bake in about 25 minutes, and every one gets that sticky, sweet glaze on top. They are a great way to stretch a pound and a half of ground beef across a whole family. Serve them with mashed potatoes and green beans for a classic Sunday supper on a weeknight. Leftovers make great sandwiches. Dinner muffin tin recipes like this save so much time. Do you put ketchup on your meatloaf or just the glaze?

You will need: 1 1/2 lb ground beef, 1 egg, 1/2 cup breadcrumbs, 1/3 cup milk, 1 small onion (grated), 1 tsp Worcestershire sauce, 1 tsp salt, 1/2 tsp pepper. Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tsp yellow mustard.

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Mix the beef, egg, breadcrumbs, milk, onion, Worcestershire, salt and pepper. 3. Divide into the cups. 4. Stir the glaze together and spoon over each one. 5. Bake 22 to 25 minutes until they reach 160 F inside. 6. Rest 5 minutes and serve.

Crispy Muffin Tin Taco Cups

Taco night with no falling shells. Small flour tortillas bake into crispy cups, then get filled with seasoned beef, beans and cheese. Set out toppings and let everyone finish their own. They are a hit at birthday parties and game day, and they are easy to make meatless with black beans. This is one of those muffin tin recipes kids ask for again and again. Which topping do you pile on first?

You will need: 12 street taco size flour tortillas, 1 lb ground beef, 1 packet (1 oz) taco seasoning, 2/3 cup water, 1 cup refried beans, 1 1/2 cups shredded cheddar, lettuce, tomato, sour cream and green onion to serve.

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Press a tortilla into each cup and bake 8 minutes. 3. Brown the beef, add the seasoning and water and simmer 5 minutes. 4. Spread a spoon of beans in each cup, add beef and cheese. 5. Bake 8 to 10 minutes until melted. 6. Add your toppings and serve.

Muffin Tin Mac and Cheese Cups

Mac and cheese cups are the side dish that always runs out first. A quick stovetop cheese sauce coats the pasta, an egg helps it set, and a buttery breadcrumb topping gets crunchy in the oven. Each one pops out in a neat little cup, which makes them perfect for potlucks and holiday buffets. Let them cool for 10 minutes so they hold their shape. Side dish muffin tin recipes make serving a crowd easy. Crunchy top or no topping at all?

You will need: 8 oz elbow macaroni (cooked), 2 tbsp butter, 2 tbsp flour, 1 cup milk, 2 cups shredded sharp cheddar, 1 egg (beaten), 1/2 tsp salt, 1/3 cup panko, 1 tbsp melted butter, pinch of paprika.

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Melt the butter, whisk in the flour, then the milk, and cook until thick. 3. Stir in the cheese and salt, then the pasta and egg. 4. Spoon into the cups. 5. Mix the panko and melted butter, sprinkle on top and add paprika. 6. Bake 15 to 18 minutes and cool 10 minutes.

Ham and Swiss Crescent Cups for Holiday Leftovers

After a holiday ham dinner there is always more ham than anyone knows what to do with. These cups turn it into a quick brunch or lunch. Crescent dough goes in the cups, then diced ham, Swiss cheese and a little egg custard with Dijon. They bake up flaky and golden in about 15 minutes. Easy muffin tin recipes like this one are the best way to use up leftovers. What do you do with leftover ham?

You will need: 1 can (8 oz) refrigerated crescent dough sheet, 1 1/2 cups diced cooked ham, 1 cup shredded Swiss cheese, 2 eggs, 1/4 cup milk, 1 tbsp Dijon mustard, 2 green onions (sliced).

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Cut the dough into 12 squares and press into the cups. 3. Add ham and Swiss to each. 4. Whisk the eggs, milk and mustard and spoon over. 5. Bake 15 to 18 minutes until puffed and golden. 6. Top with green onions.

Spinach and Feta Egg Bites

Coffee shop egg bites cost a few dollars each. You can make a dozen at home for about the price of two. Blending the eggs with cottage cheese makes them soft and velvety, and baking at a lower heat keeps them tender. Spinach, feta and sun dried tomatoes give them a Mediterranean flavor. They are high in protein and great to grab before school or work. Healthy muffin tin recipes like this are great for meal prep. Would you make these on Sunday for the week?

You will need: 8 large eggs, 1/2 cup cottage cheese, 1/4 tsp salt, 1/4 tsp pepper, 1 cup chopped baby spinach, 1/2 cup crumbled feta, 1/4 cup chopped sun dried tomatoes.

How to make it: 1. Heat the oven to 325 F and grease the tin well. 2. Blend the eggs, cottage cheese, salt and pepper until smooth. 3. Divide the spinach, feta and tomatoes among the cups. 4. Pour the egg mix over. 5. Bake 22 to 25 minutes until just set. 6. Cool 5 minutes before removing.

Mini Shepherd’s Pies

A cozy shepherd’s pie usually means a big casserole dish. In a muffin tin, each one gets a crisp crust on the bottom and swirls of mashed potato that brown on the peaks. Use lamb for the classic version or ground beef for a cottage pie. Leftover mashed potatoes from a holiday dinner work perfectly. If your family loves this kind of comfort food, try our chicken pot pie recipes too. Lamb or beef?

You will need: 1 lb ground lamb or beef, 1 small onion (diced), 1 cup frozen peas and carrots, 1 tbsp flour, 1 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1/2 cup beef broth, 2 refrigerated pie crusts, 3 cups mashed potatoes.

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Brown the meat and onion, then stir in the flour, tomato paste, Worcestershire, broth and vegetables and simmer 5 minutes. 3. Cut 12 circles from the crusts and press into the cups. 4. Fill with the meat mix. 5. Pipe or spoon mashed potatoes on top. 6. Bake 20 to 25 minutes until golden.

Muffin Tin Wonton Lasagna Cups

All the layers of lasagna in a crispy little cup. Wonton wrappers stand in for the noodles and bake up crunchy at the edges, like the corner piece of the pan. Meat sauce, ricotta and mozzarella go in between. They take about 15 minutes in the oven and make a great appetizer for a holiday party or a fun dinner with a salad. Cheesy muffin tin recipes like this disappear fast. Edge pieces or middle pieces of lasagna?

You will need: 24 wonton wrappers, 1/2 lb Italian sausage or ground beef, 1 1/2 cups marinara sauce, 1 cup ricotta, 1 1/2 cups shredded mozzarella, 1/4 cup grated Parmesan, fresh basil.

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Brown the meat and stir in the marinara. 3. Press a wonton into each cup and add ricotta, sauce and mozzarella. 4. Add a second wonton and repeat the layers. 5. Top with Parmesan. 6. Bake 15 to 18 minutes until bubbly and garnish with basil.

Cornbread Cups With Chili

Chili and cornbread belong together, so why not bake them as one? A box of corn muffin mix makes golden cups, and after a few minutes in the oven you press a little well in the middle and fill it with chili and cheese. They are perfect for game day, a fall party or a quick dinner with leftover chili. Muffin tin recipes do not get much easier than this. Beans or no beans in your chili?

You will need: 1 box (8.5 oz) corn muffin mix, 1 egg, 1/3 cup milk, 1 1/2 cups thick chili (homemade or leftover), 1 cup shredded cheddar, sour cream and green onions to serve.

How to make it: 1. Heat the oven to 350 F and grease the tin. 2. Stir the muffin mix, egg and milk and fill 12 cups halfway. 3. Bake 10 minutes. 4. Press a well into each cup with the back of a spoon. 5. Fill with chili and top with cheese. 6. Bake 8 to 10 minutes more and top with sour cream and green onions.

Buffalo Chicken Bites

If buffalo chicken dip is your favorite party food, this is the bite size version. Creamy, spicy shredded chicken goes into crescent dough cups and bakes until golden. A drizzle of ranch or blue cheese dressing and some green onions finish them off. Make them as mild or as hot as your crowd likes. Set them out with celery sticks and they will be gone by halftime. Game day muffin tin recipes are always a win. Ranch or blue cheese?

You will need: 1 can (8 oz) crescent dough sheet, 2 cups shredded cooked chicken, 4 oz cream cheese (softened), 1/3 cup buffalo wing sauce, 1/4 cup ranch dressing plus more for drizzling, 1 cup shredded mozzarella, 2 green onions.

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Cut the dough into 12 squares and press into the cups. 3. Mix the chicken, cream cheese, buffalo sauce, ranch and half the mozzarella. 4. Fill the cups and top with the rest of the cheese. 5. Bake 12 to 15 minutes until golden. 6. Drizzle with ranch and add green onions.

Cranberry Brie Bites

These are the holiday party bites everyone will ask you to bring again. Puff pastry squares go into a mini muffin tin, then a cube of brie, a spoon of cranberry sauce and a few chopped pecans. In 15 minutes they turn into flaky, gooey, sweet and salty little cups. Use leftover cranberry sauce from Thanksgiving and they are almost free. They are the fanciest of these muffin tin recipes and still take only 5 ingredients. Pecans or walnuts?

You will need: 1 sheet puff pastry (thawed), 8 oz brie (cut into 24 small cubes), 1/2 cup whole berry cranberry sauce, 1/4 cup chopped pecans, fresh rosemary leaves.

How to make it: 1. Heat the oven to 375 F and grease a 24 cup mini muffin tin. 2. Roll the pastry slightly and cut into 24 squares. 3. Press each square into a cup. 4. Add a cube of brie and a small spoon of cranberry sauce. 5. Sprinkle with pecans. 6. Bake 15 minutes until puffed and golden and top with rosemary.

Muffin Tin Banana Oatmeal Cups

Think of these as baked oatmeal you can hold. Ripe bananas, oats, eggs and a little maple syrup bake into soft, cake like cups that are perfect for busy school mornings. Oats are a whole grain, and fiber rich breakfasts like this may help keep kids full until lunch. Toss in blueberries, chocolate chips or walnuts. They freeze well, so make a double batch. Sweet breakfast muffin tin recipes like this are a lifesaver. Blueberries or chocolate chips?

You will need: 3 ripe bananas (mashed), 2 eggs, 1/4 cup maple syrup, 1 cup milk, 1 tsp vanilla, 1 tsp cinnamon, 1 tsp baking powder, pinch of salt, 3 cups old fashioned oats, 1/2 cup blueberries.

How to make it: 1. Heat the oven to 350 F and grease the tin. 2. Whisk the bananas, eggs, maple syrup, milk and vanilla. 3. Stir in the cinnamon, baking powder, salt and oats. 4. Fold in the blueberries. 5. Fill the cups almost to the top. 6. Bake 20 to 25 minutes until golden and set.

Mini Bacon and Swiss Quiches

Mini quiches are the brunch dish that looks like you tried much harder than you did. Store bought pie crust makes the shells, and a simple custard with bacon, Swiss cheese and green onion fills them up. They are perfect for Christmas morning, a baby shower or a holiday open house because they are just as good warm or at room temperature. That makes them one of the most useful muffin tin recipes you can learn. Which recipe will you try first?

You will need: 2 refrigerated pie crusts, 6 large eggs, 3/4 cup half and half, 1/4 tsp salt, 1/4 tsp pepper, 1 cup shredded Swiss cheese, 6 slices bacon (cooked and crumbled), 2 green onions (sliced).

How to make it: 1. Heat the oven to 375 F and grease the tin. 2. Cut 12 circles from the crusts and press into the cups. 3. Divide the bacon, Swiss and green onion among the cups. 4. Whisk the eggs, half and half, salt and pepper. 5. Pour into the cups until almost full. 6. Bake 20 to 22 minutes until set and golden.