Say Goodbye to Boring Lunches with These 10 Muffin Cup Recipes

Mealtime can be frustrating. Trying to come up with innovative, exciting meals that everyone likes can be tricky. Some recipes are time-consuming; other recipes don't have ingredients that everyone likes; which is why, many times, the old sandwich standby comes in handy almost every time.

But it doesn't have to be difficult to make a fun, nutritious meal that the entire family can enjoy. Or even, perhaps, enjoy helping you prepare. Enter the muffin cup recipes. These individual bites are designed to work great for everyone for lunch any day of the week. Not only will your children love them, but you will too.

These muffin cup recipes are designed to work great for lunch any day of the week. Depending on how many are in your family, you may even have leftovers for dinner or lunch the next day. Make sure to save this article so you can reference any of these recipes whenever you need.

10 Muffin Cup Recipes for Your Muffin’s Lunches

Mini Chicken-Ricotta Pies

Grease a 12-cup muffin tin.

Preheat the oven to 375°F. Roll out 1 store-bought pie crust that’s been brought to room temp to ⅛-inch thick or less.

Using a round cookie cutter, make 12 pie crusts (you may need to ball up and re-roll scraps). Line muffin tins with pie crusts.

In a large bowl, mix 1 cup cooked, chopped chicken, 1 cup ricotta cheese, 1 egg, ½ tsp minced garlic, 1 Tbsp Italian seasoning, and ¾ cup shredded mozzarella.

Fill muffin tins evenly and top with ¼ cup grated Parm. Bake for 10 to 15 minutes or until golden brown.

Pizza-Mac Muffins

Grease a 12-cup muffin tin. Preheat the oven to 350°F.

Prepare 8 ounces of mini rotini pasta according to package directions; drain.

Add to hot pot ½ cup butter until it melts; add cooked pasta, ½ cup grated Parm, 1 tsp dried oregano, ½ tsp garlic powder, 1 cup shredded mozzarella, and 2 ounces of chopped sliced pepperoni.

Spoon mac and cheese mixture evenly into prepared muffin tins. Bake for 17 to 20 minutes or until golden brown.

Cool in tins for 5 minutes. Serve with pizza sauce or ranch dip.

Cheesy Corn Dog Muffins

Grease a 12-cup muffin tin. Preheat the oven to 350°F. Prepare one package of corn muffin mix according to package directions.

Chop 4 turkey hot dogs into bite-sized pieces. Mix in hot dogs and 1 cup shredded cheddar cheese. Bake according to the corn muffin package directions.

Tiny Turkey Meatloaves

Grease a 12-cup muffin tin. Preheat the oven to 350°F. Coat a large bowl with cooking spray.

In a prepared bowl, mix 2 pounds ground turkey, 1 tsp salt, and ½ tsp black pepper; set aside.

In a large frying pan, heat 2 Tbsp butter and 2 Tbsp olive oil until the butter melts; add 1 large, diced onion. Sauté over medium heat until translucent, about 5 to 8 minutes.

Add 1 ½ tsp minced garlic; cook for 1 to 2 minutes. Add 12 ounces of diced mushrooms and sauté 3 to 5 minutes.

Add 1 tsp soy sauce and 2 Tbsp sherry cooking wine, and cook until the mixture resembles a paste, 5 to 10 minutes.

Toss in ½ cup fresh, minced parsley. Add mushroom mixture to turkey and mix until thoroughly incorporated.

Evenly fill prepared muffin tins; they will shrink considerably. Bake until turkey is completely cooked through, 15 to 20 minutes.

Mini Lasagnas

Grease a 12-cup muffin tin. Preheat the oven to 375°F. Heat a large skillet over medium heat.

Add 12 ounces of ground chicken, 1 cup chopped onion, ½ cup chopped mushrooms, ½ tsp salt, and ¼ tsp pepper.

Crumble the meat and sauté the mixture for 10 minutes, or until the chicken is cooked through.

Add 1 tsp minced garlic, and cook for 30 seconds. Add one 14½ ounce can of petite diced tomatoes and 2 tsp dried oregano.

Bring mixture to a gentle boil; reduce heat to low and simmer for 10 minutes. Remove from heat; set aside.

Meanwhile, in a small bowl, mix 1½ cups ricotta, ½ tsp each salt and pepper, 1 tsp dried oregano, and ½ tsp dried basil. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Evenly divide half of the ricotta mixture among the 12 cups. Next, evenly spoon half of the chicken mixture over the ricotta. Sprinkle each cup with 2 tsp of shredded mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the entire process ending with the mozzarella.

Bake for 10 minutes or until cheese has melted.

Loaded Baked Potato Cupcakes

Grease a 12-cup muffin tin. Preheat the oven to 350°F.

Wash and chop 5 large russet potatoes (leave the skin on), place in a large pot and just cover with water; gently boil until potatoes are tender, 15 to 20 minutes. Drain.

In a large bowl, mash potatoes; mix in 1 cup shredded Colby jack cheese and 1 tablespoon butter. Mix in 3 large beaten eggs, ¼ tsp salt, and ¼ tsp pepper.

Divide potato mixture evenly among cups (they will not rise so you can overflow them). Bake until golden brown on top, about 30 to 35 minutes. Frost with 1½ cups plain Greek yogurt, 3 slices of chopped cooked bacon, and 2 tsp chopped chives.

Zucchini, Ham, and Cheese Muffins

Preheat the oven to 375°F. Grease a 12-cup muffin tin with olive oil and dust with fine cornmeal. In a bowl, whisk together 1 cup fine cornmeal, 1 cup all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, ½ tsp pepper, and 1 cup grated Parm.

In a small bowl, whisk together ½ cup plain Greek yogurt, ¼ cup olive oil, and 2 large eggs. Stir into the dry ingredients just until combined. Stir in 1 cup coarsely grated zucchini and ¼ cup finely chopped chives.

Spoon 1 heaping Tbsp of batter into each tin and spread over the bottom.

Evenly sprinkle ¼ cup diced ham and ½ cup shredded Swiss among the tins. Spoon another heaping Tbsp of batter over the filling, spreading to cover. Bake for 20 minutes, until golden brown.

Spinach Cheddar Muffins

Grease a 12-cup muffin tin. Preheat the oven to 350°F.

In a large mixing bowl, mix 1½ cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Stir 6 Tbsp melted butter, 1 egg, 1 cup whole milk, ½ cup thawed, drained, and squeezed dry frozen chopped spinach, and 1 cup shredded Cheddar.

Spoon 2 Tbsp batter into each muffin cup. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Bacon Cheddar Muffins

Grease a 12-cup muffin tin. Preheat the oven to 375°F.

In a large mixing bowl, whisk together 1 ½ cups flour, 1 Tbsp baking powder, and ½ Tbsp sugar; add 1 cup shredded cheddar and 1 pound of cooked crumbled bacon.

In a small bowl beat together 1 egg, 1 cup milk, and ¼ cup vegetable oil. Add wet ingredients to dry until just combined, don’t over beat. Evenly divide the batter among muffin tins. Bake for 15 to 20 minutes.

Mini Chicken Pot Pies

Grease a 12-cup muffin tin. Preheat the oven to 350°F.

In a medium bowl, combine 1⅓ cup shredded cooked chicken, 1 cup frozen mixed vegetables, 1 (10 ½ ounce) can cream of chicken soup, ½ cup of plain Greek yogurt, 1 tsp onion powder, 1 tsp garlic salt, 2 Tbsp sliced green onions, and ½ tsp pepper; set aside.

From 2 cans of Pillsbury Grand Biscuits (16 total, bake 4 regularly to eat for breakfast), roll out each biscuit on a floured surface into a thin circle. Place a rolled-out biscuit into each muffin cup, pressing into the bottom and up the sides. Repeat for all 12 cups.

Take a fork and pierce the biscuit to let air escape. Evenly spoon pot pie mixture into each biscuit cup. Bake for 11 to 13 minutes.

Remove from the oven and sprinkle with 1 cup shredded cheddar cheese, bake for 1 to 2 minutes longer or until cheese melts.

Here's an extra great muffin recipe you can try!

Cranberry Muffins

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• Author: Moms Who Think

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Description

This cranberry muffin recipe includes a brown sugar cranberry spread to add the perfect homemade jam touch to every bite.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons orange zest
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup shortening
• 3/4 cup orange juice
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1 1/2 cups chopped cranberries
• 1 1/2 cups chopped walnuts

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray or grease a 12 cup and 6 cup muffin tin.
3. Mix together the flour, sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and ginger.
4. Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts.
5. Pour into muffin cups and bake for 25 minutes or until brown.
6. Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine.
7. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.

The image featured at the top of this post is ©photogal/Shutterstock.com.