35 Muffin Tin Recipes Kids Love
These 35 muffin tin recipes kids love cover breakfast, lunchbox snacks, easy dinners and a handful of sweet treats, all from one 12-cup pan. Most are done in under 30 minutes and freeze like a dream.
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Kids go wild for anything mini, and honestly, so does whoever’s stuck doing the dishes. Every one of these muffin tin recipes uses a standard 12-cup pan, so portions are built in and cleanup is basically nothing. Pick a category and get baking.
Muffin Tin Breakfast Recipes
1. Pancake Muffins
All the fluffy pancake vibes with zero standing at the griddle flipping one at a time. Twelve bake at once with lightly crisp edges, and they reheat in the toaster in about 90 seconds.
Time: 26 min | Makes: 12 muffins
You’ll need: pancake mix, milk, egg, melted butter, blueberries or mini chocolate chips, cooking spray
Quick Method
Preheat the oven to 350°F and spray a 12-cup muffin tin. Whisk 2 cups pancake mix, 1 1/3 cups milk, 1 egg and 2 tbsp melted butter until just combined (a few lumps are fine), then fold in 3/4 cup blueberries or chocolate chips. Fill each cup about two-thirds full and bake 15-18 minutes, until a toothpick in the center comes out clean. Cool 5 minutes before removing.
2. Egg and Veggie Cups
Think crustless mini quiches that puff up in the oven and settle into protein-packed bites. Toss in whatever veggies are hanging out in the crisper drawer and call it a win.
Time: 30 min | Makes: 12 cups
You’ll need: eggs, milk, salt, black pepper, diced bell pepper, chopped spinach, shredded cheddar, cooked bacon (optional)
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin well. Divide 1 cup mixed diced bell pepper and spinach, 1/2 cup cheddar and 1/4 cup crumbled bacon among the cups. Whisk 10 eggs with 1/4 cup milk, 1/2 tsp salt and 1/4 tsp pepper, then pour over the fillings until each cup is about three-quarters full. Bake 18-20 minutes, until the centers are set and no longer jiggly, then cool 5 minutes and run a knife around the edges to release.
3. French Toast Cups
Cubed bread soaks up a cinnamon custard and bakes into soft, custardy middles with crunchy caramelized corners. Pour a little syrup on top and watch them vanish.
Time: 35 min | Makes: 12 cups
You’ll need: brioche or sandwich bread, eggs, milk, maple syrup, cinnamon, vanilla extract, butter, powdered sugar (optional)
Quick Method
Preheat the oven to 350°F and grease a 12-cup muffin tin. Cut 6 slices of bread into 1-inch cubes and divide among the cups. Whisk 4 eggs, 1 cup milk, 2 tbsp maple syrup, 1 tsp cinnamon and 1 tsp vanilla, pour evenly over the bread and press down so every cube gets soaked, then let sit 5 minutes. Drizzle 2 tbsp melted butter over the tops and bake 20-22 minutes, until puffed, golden and set in the center. Cool 5 minutes, dust with powdered sugar and serve with syrup (a maple syrup dispenser lets kids pour their own without a flood).
4. Hash Brown Egg Nests
Shredded potatoes bake into crunchy little nests that cradle a fluffy egg filling. It’s a full diner breakfast you can hold in one hand.
Time: 40 min | Makes: 12 nests
You’ll need: frozen shredded hash browns (thawed), butter, shredded cheddar, salt, eggs, milk, black pepper
Quick Method
Preheat the oven to 400°F and grease a 12-cup muffin tin generously. Squeeze as much moisture as you can from 3 cups thawed hash browns, then toss with 3 tbsp melted butter, 1/2 cup cheddar and 1/2 tsp salt. Press about 1/4 cup into each cup, pushing it up the sides to form a nest, and bake 15-18 minutes until the edges are golden and crisp. Whisk 6 eggs with 1/4 cup milk and a pinch of salt and pepper, pour into the nests, and bake 10-12 minutes more, until the eggs are set.
5. Banana Baked Oatmeal Cups
Chewy, naturally sweet from ripe bananas and sturdy enough to eat in the car on the way to school. Make a batch Sunday and breakfast is handled till Thursday.
Time: 35 min | Makes: 12 cups
You’ll need: ripe bananas, eggs, milk, maple syrup, vanilla extract, old-fashioned oats, baking powder, cinnamon, salt, mini chocolate chips or raisins
Quick Method
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. Mash 2 ripe bananas in a bowl, then whisk in 2 eggs, 1 cup milk, 1/4 cup maple syrup and 1 tsp vanilla. Stir in 2 1/2 cups oats, 1 tsp baking powder, 1 tsp cinnamon, 1/4 tsp salt and 1/3 cup chocolate chips or raisins. Divide among the cups and bake 20-22 minutes, until set in the center and golden at the edges. Cool 10 minutes before serving.
6. Monkey Bread Muffins
Pull-apart bites of biscuit dough rolled in cinnamon sugar and glued together with buttery caramel. Sticky fingers are guaranteed, so maybe hand out napkins first.
Time: 30 min | Makes: 12 muffins
You’ll need: refrigerated biscuit dough, granulated sugar, cinnamon, butter, brown sugar
Quick Method
Preheat the oven to 350°F and grease a 12-cup muffin tin well. Cut 1 can (16.3 oz, 8 biscuits) of biscuit dough into quarters and shake the pieces in a zip-top bag with 1/2 cup sugar and 1 1/2 tsp cinnamon. Divide the pieces among the cups, 2 to 3 per cup. Melt 1/4 cup butter with 1/4 cup brown sugar, stir until smooth and spoon over each cup. Bake 15-18 minutes, until deep golden and cooked through, then cool 5 minutes and pop them out while still warm.
7. Banana Chocolate Chip Muffins
One bowl, a few spotty bananas and soft, tall-domed muffins that make the whole house smell amazing. Mini chips spread the chocolate into every bite.
Time: 35 min | Makes: 12 muffins
You’ll need: ripe bananas, butter, brown sugar, egg, vanilla extract, baking soda, salt, all-purpose flour, mini chocolate chips
Quick Method
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. Mash 3 ripe bananas, then stir in 1/3 cup melted butter, 1/2 cup brown sugar, 1 egg and 1 tsp vanilla. Stir in 1 tsp baking soda and 1/4 tsp salt, add 1 1/2 cups flour and mix just until no dry streaks remain, then fold in 1/2 cup mini chocolate chips. Fill each cup three-quarters full and bake 18-22 minutes, until a toothpick comes out clean.
8. Yogurt Granola Cups
Granola bakes into crunchy little edible bowls you fill with yogurt and berries. Kids think it’s fancy. You know it took 25 minutes.
Time: 25 min plus cooling | Makes: 12 cups
You’ll need: old-fashioned oats, peanut butter or sunflower seed butter, honey, cinnamon, yogurt, fresh berries
Quick Method
Preheat the oven to 350°F and grease a 12-cup muffin tin well. Stir together 2 cups oats, 1/2 cup peanut butter, 1/3 cup honey and 1/2 tsp cinnamon. Press 2 heaping tablespoons into each cup and up the sides to form a bowl. Bake 10-12 minutes until the edges are golden, press the centers down again with a spoon while warm, and cool completely in the pan so they firm up. Fill each with about 2 tbsp yogurt and a few berries just before serving.
Muffin Tin Lunchbox and Snack Ideas
9. Mini Pizza Cups
Biscuit dough turns into a crisp, golden shell that holds melty mozzarella and marinara without going soggy. Everyone picks their own toppings, so there’s zero arguing at the table.
Time: 24 min | Makes: 12 cups
You’ll need: refrigerated jumbo biscuit dough, marinara sauce, shredded mozzarella, mini pepperoni or diced ham, dried Italian seasoning, cooking spray
Quick Method
Preheat the oven to 375°F and spray a 12-cup muffin tin. Peel 6 jumbo biscuits in half through the layers and press each half into a cup, only about halfway up the sides so the cheese doesn’t overflow. Spoon 2 tsp marinara into each cup, then divide 1 1/2 cups mozzarella and 1/3 cup mini pepperoni over the tops and sprinkle with 1 tsp Italian seasoning. Bake 12-14 minutes, until the dough is golden and the cheese is bubbly. Cool 3 minutes and lift out with a butter knife.
10. Ham and Cheese Roll-Ups
Flaky pinwheel swirls with a gooey ham and cheese center that look way fancier than the effort involved. Reheat in the oven for 5 minutes and they crisp right back up.
Time: 26 min | Makes: 12 roll-ups
You’ll need: refrigerated crescent dough sheets, deli ham, Swiss or cheddar slices, Dijon mustard, egg, sesame or poppy seeds (optional)
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin. Unroll 2 cans (8 oz each) crescent dough sheets and spread lightly with 1 tbsp Dijon total. Layer 3 slices ham and 3 slices cheese over each sheet, roll each tightly into a log and slice each log into 6 spirals. Set one spiral in each cup, cut side up, brush with 1 beaten egg and sprinkle with seeds if using. Bake 12-14 minutes until golden brown, then cool 3 minutes before removing.
11. Cheesy Broccoli Bites
Crisp, cheesy edges give way to a tender center that doesn’t taste “healthy” at all. This is how broccoli sneaks onto the plate without a standoff.
Time: 25 min | Makes: 12 bites
You’ll need: cooked broccoli, shredded cheddar, breadcrumbs, eggs, garlic powder, salt
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin well. Combine 2 cups finely chopped cooked broccoli, 1 cup cheddar, 1/2 cup breadcrumbs, 2 eggs, 1/4 tsp garlic powder and 1/4 tsp salt. Press about 2 tablespoons firmly into each cup and bake 13-15 minutes, until the tops are golden and firm. Cool 5 minutes and remove with a small spatula.
12. Corn Dog Muffins
Sweet, tender cornbread baked around chunks of hot dog. All the state fair fun, none of the deep fryer.
Time: 25 min | Makes: 12 muffins
You’ll need: corn muffin mix, eggs, milk, shredded cheddar, hot dogs, ketchup and mustard for dipping
Quick Method
Preheat the oven to 400°F and grease a 12-cup muffin tin. Stir 2 boxes (8.5 oz each) corn muffin mix with 2 eggs and 2/3 cup milk until just combined, then fold in 1/2 cup cheddar. Fill each cup halfway and press 2 to 3 pieces of hot dog (from 4 hot dogs cut into 1/2-inch coins) into the batter. Bake 14-16 minutes, until golden and a toothpick comes out clean. Serve with ketchup and mustard.
13. Zucchini Cheddar Muffins
Savory, fluffy and flecked with green, these are the lunchbox muffin that quietly uses up that giant zucchini. Pack one in a kids’ bento lunch box with a cheese stick and some fruit and lunch is done.
Time: 35 min | Makes: 12 muffins
You’ll need: zucchini, all-purpose flour, baking powder, salt, garlic powder, eggs, milk, olive oil, shredded cheddar
Quick Method
Preheat the oven to 375°F and grease or line a 12-cup muffin tin. Squeeze 1 1/2 cups shredded zucchini dry in a clean towel. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp salt and 1/2 tsp garlic powder in one bowl, and 2 eggs, 3/4 cup milk and 1/3 cup olive oil in another. Stir the wet into the dry just until combined, then fold in the zucchini and 1 cup cheddar. Fill the cups and bake 20-22 minutes, until golden and a toothpick comes out clean.
14. PB&J Muffins
Your kid’s favorite sandwich in muffin form, with a pocket of jam hiding in the middle. Nut-free school? Sunflower seed butter swaps in perfectly.
Time: 30 min | Makes: 12 muffins
You’ll need: all-purpose flour, sugar, baking powder, salt, creamy peanut butter or sunflower seed butter, milk, egg, butter, strawberry jam
Quick Method
Preheat the oven to 375°F and line a 12-cup muffin tin. Whisk 2 cups flour, 1/2 cup sugar, 1 tbsp baking powder and 1/2 tsp salt. In another bowl whisk 3/4 cup peanut butter, 1 cup milk, 1 egg and 1/4 cup melted butter until smooth, then stir into the dry ingredients just until combined (the batter will be thick). Fill each cup halfway, add 1 tsp jam, cover with the remaining batter and top with a small dot of jam. Bake 18-20 minutes, until the tops spring back when touched.
15. Cheddar Cheese Crisps
One ingredient, fifteen minutes and a snack that crunches like a chip. They’re naturally low-carb and gluten-free, if that matters in your house.
Time: 15 min | Makes: 12 crisps
You’ll need: shredded sharp cheddar, smoked paprika (optional)
Quick Method
Preheat the oven to 400°F and grease a nonstick 12-cup muffin tin well. Drop a heaping tablespoon of cheddar into each cup (about 1 1/2 cups total), flatten it into an even layer and dust with paprika if you like. Bake 7-9 minutes, until the bubbling slows and the edges turn golden brown. Cool 5 minutes in the pan so they crisp, then pop them out.
16. Frozen Yogurt Fruit Bites
A no-bake, cool-down snack for hot afternoons. The granola bottom stays crunchy, so it eats like a tiny frozen parfait.
Time: 10 min plus 3 hr freezing | Makes: 12 bites
You’ll need: vanilla Greek yogurt, honey, granola, diced strawberries, blueberries, paper or silicone liners
Quick Method
Line a 12-cup muffin tin with paper or silicone liners. Stir 2 cups vanilla Greek yogurt with 2 tbsp honey. Put 1 tbsp granola in the bottom of each liner, spoon the yogurt over it and top with 1 cup mixed strawberries and blueberries. Freeze at least 3 hours until solid, then let sit 5 minutes before peeling off the liners.
Easy Muffin Tin Dinners
17. Mac and Cheese Bites
Everything comforting about a bowl of mac and cheese, now with a crackly toasted top the stovetop version can’t touch. They freeze great and reheat from frozen in 12 minutes.
Time: 35 min | Makes: 12 bites
You’ll need: elbow macaroni, butter, all-purpose flour, whole milk, sharp cheddar, egg, panko breadcrumbs, salt, pepper
Quick Method
Preheat the oven to 400°F and grease a 12-cup muffin tin well. Cook 8 oz macaroni and drain. Melt 2 tbsp butter over medium heat, whisk in 2 tbsp flour and cook 1 minute, then slowly whisk in 1 1/4 cups milk and cook until thickened, about 3 minutes. Stir in 1 1/2 cups cheddar until melted and season with salt and pepper. Fold the sauce and 1 beaten egg into the pasta, pack the mixture tightly into the cups and top each with a pinch of panko (1/4 cup total). Bake 18-20 minutes until golden and set, then cool 5 minutes before removing.
18. Mini Meatloaf Muffins
These cook in a fraction of the time of a full loaf, and every single one gets that glossy caramelized glaze. No more fighting over the end piece.
Time: 37 min | Makes: 12 mini loaves
You’ll need: ground beef or turkey, breadcrumbs, egg, onion, milk, garlic powder, salt, black pepper, ketchup
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin. Gently mix 1 1/2 lbs ground beef, 3/4 cup breadcrumbs, 1 egg, 1/4 cup finely diced onion, 2 tbsp milk, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper and 1/3 cup ketchup until just combined (overmixing makes them dense). Divide among the cups, pressing gently, and brush the tops with 2 tbsp more ketchup. Bake 20-22 minutes, until the centers reach 160°F, then rest 5 minutes before removing.
19. Muffin Tin Tacos
Tortillas bake into sturdy, crispy shells that don’t shatter in tiny hands. Taco night minus the assembly-line chaos.
Time: 27 min | Makes: 12 taco cups
You’ll need: small flour tortillas, ground beef, taco seasoning, water, shredded Mexican blend cheese, black beans (optional), cooking spray, sour cream, salsa, avocado
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin. Brown 1 lb ground beef, drain, stir in 1 packet (1 oz) taco seasoning and 3/4 cup water, and simmer 5 minutes until thick. Press 12 small (4 to 6-inch) tortillas into the cups, folding to form a cup, and mist with cooking spray. Fill with the beef, 1/2 cup drained black beans and 1 cup cheese. Bake 10-12 minutes, until the edges are golden and the cheese melts, then cool 3 minutes and top with sour cream, salsa or avocado.
20. Mini Shepherd’s Pies
Savory beef and veggies tucked under a swirl of buttery mashed potato that browns beautifully. Big casserole comfort, no big casserole dish to scrub.
Time: 45 min | Makes: 12 mini pies
You’ll need: ground beef or lamb, frozen peas and carrots, beef broth, tomato paste, Worcestershire sauce, salt, black pepper, prepared mashed potatoes, shredded cheddar (optional)
Quick Method
Preheat the oven to 400°F and grease a 12-cup muffin tin well. Brown 1 lb ground beef and drain, then stir in 1 cup peas and carrots, 1/2 cup broth, 1 tbsp tomato paste, 1 tsp Worcestershire, 1/2 tsp salt and 1/4 tsp pepper and simmer 5 minutes until thick. Fill each cup two-thirds full with the meat, then pipe (a Wilton 1M piping tip makes pretty swirls) or spoon 2 1/2 cups mashed potatoes over the tops and sprinkle with 1/2 cup cheddar if using. Bake 20-25 minutes until the potato tops are golden, then cool 5 minutes and lift out with an offset spatula.
21. Mini Chicken Pot Pies
Buttery crescent dough wrapped around a creamy chicken filling. Rotisserie chicken makes this a 35-minute dinner.
Time: 35 min | Makes: 12 mini pies
You’ll need: refrigerated crescent roll dough, cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, dried thyme, salt, pepper
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin. Unroll 2 cans (8 oz each) crescent dough, press one triangle into each cup and cut the remaining 4 triangles into 12 small squares for tops. Stir together 1 1/2 cups diced cooked chicken, 1 cup thawed mixed vegetables, 1 can (10.5 oz) cream of chicken soup, 1/4 cup milk, 1/4 tsp thyme, salt and pepper. Fill each cup three-quarters full, top with a dough square and press lightly to seal. Bake 18-20 minutes until golden brown, then cool 5 minutes before removing.
22. Spaghetti Nests
Spaghetti twirled into little nests, filled with marinara and baked till the cheese bubbles. The pasta edges get delightfully crunchy, and nobody needs a bib.
Time: 35 min | Makes: 12 nests
You’ll need: spaghetti, eggs, grated parmesan, marinara sauce, shredded mozzarella
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin well. Cook 8 oz spaghetti until al dente, drain and toss with 2 beaten eggs and 1/2 cup parmesan. Twirl a forkful into each cup and press the center down to make a well. Spoon 1 tbsp marinara into each well (3/4 cup total) and top with 1 cup mozzarella. Bake 15-18 minutes, until set and bubbly, then cool 5 minutes before lifting out.
23. Lasagna Cups
Wonton wrappers stand in for noodles, giving you ruffly crisp edges and cheesy layers in half the time of a pan of lasagna. Zero boiling required.
Time: 40 min | Makes: 12 cups
You’ll need: ground beef or Italian sausage, marinara sauce, ricotta, grated parmesan, Italian seasoning, wonton wrappers, shredded mozzarella
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin. Brown 1/2 lb ground beef, drain and stir in 1 cup marinara. Mix 1 cup ricotta, 1/4 cup parmesan and 1/2 tsp Italian seasoning. Press a wonton wrapper into each cup, add 1 tbsp ricotta mixture, 1 tbsp meat sauce and a pinch of mozzarella, then repeat with a second wrapper and another layer of each (24 wrappers and 1 1/2 cups mozzarella total). Bake 18-20 minutes, until the edges are golden and the cheese is bubbly, then cool 5 minutes.
24. Tater Tot Cheeseburger Cups
Smashed tater tots become crispy potato cups for a cheesy, ketchupy burger filling. Basically a drive-thru combo in one bite.
Time: 35 min | Makes: 12 cups
You’ll need: frozen tater tots, ground beef, salt, black pepper, ketchup, yellow mustard, shredded cheddar, diced dill pickles (optional)
Quick Method
Preheat the oven to 425°F and grease a 12-cup muffin tin. Put 3 frozen tater tots in each cup and bake 10 minutes until softened, then smash each into a cup shape with the bottom of a small glass. Meanwhile brown 1 lb ground beef with 1/2 tsp salt and 1/4 tsp pepper, drain and stir in 2 tbsp ketchup and 1 tbsp mustard. Fill the potato cups with beef, top with 1 cup cheddar and bake 10-12 minutes more, until the tots are crisp and the cheese melts. Top with pickles if your kids are into it.
25. Cheesy Chicken and Rice Cups
The best possible use for leftover rice and rotisserie chicken. They bake up with toasty edges and hold together well enough for little hands.
Time: 30 min | Makes: 12 cups
You’ll need: cooked rice, cooked shredded chicken, frozen peas and carrots, shredded cheddar, eggs, garlic powder, salt
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin well. Stir together 2 cups cooked rice, 1 1/2 cups shredded chicken, 1/2 cup thawed peas and carrots, 1 cup cheddar, 2 beaten eggs, 1/2 tsp garlic powder and 1/2 tsp salt. Pack firmly into the cups and sprinkle with 1/2 cup more cheddar. Bake 18-20 minutes, until set with golden edges, then cool 5 minutes before removing.
26. Sloppy Joe Biscuit Cups
Tangy-sweet sloppy joe filling baked into fluffy biscuit cups. All the flavor, way less mess than the bun version.
Time: 35 min | Makes: 12 cups
You’ll need: ground beef, onion, ketchup, brown sugar, Worcestershire sauce, yellow mustard, refrigerated biscuit dough, shredded cheddar
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin. Brown 1 lb ground beef with 1/4 cup diced onion and drain, then stir in 1/2 cup ketchup, 1 tbsp brown sugar, 1 tsp Worcestershire and 1 tsp mustard and simmer 5 minutes until thick. Flatten 12 regular biscuits (from two 10-count cans) into 4-inch rounds and press into the cups. Fill with the sloppy joe mixture and top with 1 cup cheddar. Bake 12-15 minutes, until the biscuits are golden.
Muffin Tin Freezer Cheat Sheet
Want to stock the freezer? These are the ones that hold up best. Freeze in a single layer on a tray first, then transfer to reusable freezer bags. For more make-ahead meals, my cheap family dinner ideas are full of batch-and-freeze options.
| Recipe | Best For | Freezes Up To | Reheat |
|---|---|---|---|
| Pancake Muffins | School-morning breakfast | 2 months | Toaster or microwave, 30-45 sec |
| Egg and Veggie Cups | High-protein breakfast | 2 months | Microwave, 45-60 sec |
| Banana Baked Oatmeal Cups | Grab-and-go breakfast | 3 months | Microwave, 30 sec |
| Zucchini Cheddar Muffins | Lunchboxes | 3 months | Thaw overnight in lunchbox |
| Mac and Cheese Bites | Quick lunch or side | 2 months | Oven at 350°F, 12 min |
| Mini Meatloaf Muffins | Weeknight dinner | 3 months | Oven at 350°F, 15-20 min |
| Lasagna Cups | Weeknight dinner | 2 months | Oven at 350°F, 15 min |
| Brownie Bites | Treats on demand | 3 months | Thaw 20 min at room temp |
Muffin Tin Desserts and Sweet Treats
27. Mini Apple Pie Cups
Cinnamon-spiced apple filling in a buttery crescent crust with a cute little lattice on top. All the apple pie feels, no slicing or plates needed.
Time: 28 min | Makes: 12 mini pies
You’ll need: refrigerated crescent roll dough, apple pie filling, granulated sugar, cinnamon, butter
Quick Method
Preheat the oven to 375°F and grease a 12-cup muffin tin. Press 2 cans (8 oz each) crescent dough into the cups to form shells, saving a little dough for the tops. Chop the apples in 1 can (21 oz) pie filling into small pieces and fill each cup three-quarters full. Cut the saved dough into thin strips and lay them over the tops in a simple lattice. Brush with 2 tbsp melted butter, sprinkle with 2 tbsp sugar mixed with 1 tsp cinnamon, and bake 15-16 minutes until golden. Cool 10 minutes before removing.
28. Mini Cheesecakes
A vanilla wafer is the whole crust, which is the kind of shortcut we love. Creamy, tangy and perfectly sized for little hands (and big ones).
Time: 35 min plus 2 hr chilling | Makes: 12 cheesecakes
You’ll need: vanilla wafers, cream cheese, sugar, vanilla extract, eggs, cherry or strawberry pie filling (optional)
Quick Method
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. Set 1 vanilla wafer flat side down in each liner. Beat 16 oz softened cream cheese, 1/2 cup sugar and 1 tsp vanilla with a hand mixer until smooth, then beat in 2 eggs just until combined. Fill each liner three-quarters full and bake 15-18 minutes, until set with just a slight jiggle in the center. Cool in the pan 30 minutes, chill at least 2 hours, and top with pie filling before serving.
29. Fudgy Brownie Bites
Every single one is an edge piece, with a crackly top and a dense, fudgy middle. They also freeze beautifully for emergency dessert situations.
Time: 30 min | Makes: 12 brownie bites
You’ll need: butter, sugar, eggs, vanilla extract, unsweetened cocoa powder, all-purpose flour, salt, chocolate chips
Quick Method
Preheat the oven to 350°F and grease or line a 12-cup muffin tin. Melt 1/2 cup butter and whisk in 1 cup sugar, 2 eggs and 1 tsp vanilla. Stir in 1/3 cup cocoa, 1/2 cup flour and 1/4 tsp salt, then fold in 1/2 cup chocolate chips. Fill each cup halfway and bake 15-17 minutes, until a toothpick comes out with a few moist crumbs. Cool 15 minutes in the pan, then move to a cooling rack.
30. S’mores Cups
Campfire s’mores without the campfire, the sticky sticks or the burnt marshmallow drama. The broiler gives the tops that toasty golden finish.
Time: 25 min | Makes: 12 cups
You’ll need: graham cracker crumbs, sugar, butter, milk chocolate chips, mini marshmallows
Quick Method
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar and 6 tbsp melted butter, then press 2 tablespoons into the bottom and slightly up the sides of each liner. Bake 5 minutes, then add 1 tbsp chocolate chips to each cup and pile on mini marshmallows (about 1 1/2 cups total). Bake 3-4 minutes more until the marshmallows puff, then broil 30-60 seconds, watching closely, until toasted. Cool 15 minutes before serving.
31. No-Bake Chocolate Peanut Butter Cups
Homemade peanut butter cups that taste better than the candy aisle version, and the oven never turns on. Little helpers can totally do the spooning.
Time: 20 min plus 30 min chilling | Makes: 12 cups
You’ll need: semi-sweet chocolate chips, coconut oil, creamy peanut butter, powdered sugar, paper liners
Quick Method
Line a 12-cup muffin tin with paper liners. Microwave 2 cups chocolate chips with 1 tbsp coconut oil in 30-second bursts, stirring each time, until smooth. Spoon 1 tbsp chocolate into each liner and freeze 10 minutes. Mix 1/2 cup peanut butter with 1/3 cup powdered sugar, flatten teaspoon-sized pieces into discs and set one on each chocolate layer. Cover with the remaining chocolate and chill 30 minutes until firm.
32. Funfetti Muffins
Birthday cake energy on a random Tuesday. Rainbow sprinkles inside and on top make these the most requested muffin in any kid’s life.
Time: 30 min | Makes: 12 muffins
You’ll need: all-purpose flour, sugar, baking powder, salt, milk, vegetable oil, egg, vanilla extract, rainbow jimmies
Quick Method
Preheat the oven to 375°F and line a 12-cup muffin tin. Whisk 2 cups flour, 3/4 cup sugar, 2 tsp baking powder and 1/2 tsp salt. In another bowl whisk 1 cup milk, 1/3 cup oil, 1 egg and 2 tsp vanilla, then stir into the dry ingredients just until combined. Fold in 1/3 cup rainbow jimmies (not nonpareils, which bleed color), fill the cups and top with extra sprinkles. Bake 18-20 minutes, until the tops spring back when touched.
33. Chocolate Chip Cookie Cups
Chewy cookie dough baked into a little cup, then filled with frosting or a scoop of ice cream. It’s a cookie and a bowl at the same time, which kids find very exciting.
Time: 35 min | Makes: 12 cookie cups
You’ll need: butter, brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, mini chocolate chips, frosting or ice cream
Quick Method
Preheat the oven to 350°F and grease a 12-cup muffin tin well. Beat 1/2 cup softened butter, 1/2 cup brown sugar and 1/4 cup sugar until creamy, then beat in 1 egg and 1 tsp vanilla. Mix in 1 1/4 cups flour, 1/2 tsp baking soda and 1/4 tsp salt, then fold in 3/4 cup mini chocolate chips. Press 2 tablespoons dough into each cup and bake 11-13 minutes until the edges are golden. Immediately press a well into each center with the back of a rounded tablespoon, cool 15 minutes in the pan, then fill with frosting or ice cream.
34. Mini Strawberry Shortcakes
Tender, sugar-crusted shortcake biscuits split and piled with juicy berries and whipped cream. Peak summer dessert, fully kid-sized.
Time: 30 min | Makes: 12 shortcakes
You’ll need: all-purpose flour, sugar, baking powder, salt, cold butter, milk, fresh strawberries, whipped cream
Quick Method
Preheat the oven to 400°F and grease a 12-cup muffin tin. Whisk 2 cups flour, 3 tbsp sugar, 1 tbsp baking powder and 1/2 tsp salt, then cut in 1/2 cup cold butter with a pastry cutter until the pieces are pea-sized and stir in 3/4 cup milk to make a shaggy dough. Divide among the cups, sprinkle the tops with sugar and bake 12-15 minutes until golden. While they cool, toss 2 cups sliced strawberries with 2 tbsp sugar and let sit 10 minutes. Split each shortcake and fill with berries and whipped cream.
35. Rice Krispie Treat Nests
Gooey marshmallow cereal pressed into little nests and filled with candy. No oven, 15 minutes, and a guaranteed hit at every class party.
Time: 15 min plus 30 min setting | Makes: 12 nests
You’ll need: butter, mini marshmallows, crispy rice cereal, small candies such as M&Ms or jelly beans
Quick Method
Grease a 12-cup muffin tin. Melt 3 tbsp butter in a large pot over low heat, add 1 bag (10 oz) mini marshmallows and stir until smooth. Remove from the heat and stir in 6 cups cereal until coated. With buttered fingers, press about 1/3 cup into each cup and up the sides to form a nest. Let set 30 minutes, pop them out and fill with candies.
Frequently Asked Questions About Muffin Tin Recipes
Can you make full meals in a muffin tin?
Yes. Muffin tin recipes kids love include mini versions of full meals like meatloaf, mac and cheese, lasagna and shepherd’s pie. They cook faster than full-size versions and come out perfectly portioned.
How do I keep muffin tin meals from sticking?
Grease every cup well with nonstick spray or butter, or use silicone or paper liners. A good nonstick muffin tin helps a lot, and letting most recipes cool 3 to 5 minutes before removing helps them release cleanly.
Can I freeze muffin tin recipes?
Most of them freeze really well. Cool completely, freeze in a single layer on a tray, then transfer to a freezer bag and reheat in the oven or microwave. If you love having treats stashed away too, check out these mini desserts that freeze well.
Are muffin tin meals good for picky eaters?
Definitely. Small portions feel less intimidating, and you can customize individual cups for different kids in the same batch. For more picky-eater wins, my 20-minute dinner recipes are built for exactly that.
What size muffin tin should I use?
Every recipe here uses a standard 12-cup muffin tin. A mini muffin tin works for toddler snacks, but you’ll need to cut the bake time roughly in half.
