Mini Cheesy Beef & Veggie Muffins
Tiny, handheld muffins packed with lean ground beef, corn, peas, and melted cheese—perfect for hiding veggies in picky eaters' favorite comfort food. This american-inspired kid friendly ready in about 40 minutes pairs lean ground beef, frozen corn, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz lean ground beef
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup chicken broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onion
- 1/2 tsp garlic powder
Instructions
- Step 1: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, combine 12 oz lean ground beef, 1/2 cup frozen corn, 1/2 cup frozen peas, 1 large egg, 1/4 cup diced onion, 1/2 tsp garlic powder, and 1/4 cup chicken broth; mix until evenly distributed.
- Step 2: Add 1/2 cup all-purpose flour to the beef mixture and stir until just combined—do not overmix. Divide the mixture evenly among the muffin cups, pressing gently to form compact shapes.
- Step 3: Top each muffin with 1/4 cup shredded cheddar cheese. Bake for 22-25 minutes until the edges are golden brown and the cheese is bubbly and slightly browned.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Cheesy Beef & Veggie Muffins take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mini Cheesy Beef & Veggie Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lean ground beef from drying out.
Can I substitute ingredients in Mini Cheesy Beef & Veggie Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Cheesy Beef & Veggie Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mini Cheesy Beef & Veggie Muffins?
American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My whole family loved this.
