Having a versatile set of culinary tools is essential. We can’t wait to show you how many more uses for your muffin tins than just cupcakes and muffins in this compilation of recipes. These recipes will broaden your baking horizons, offering anything from savory morsels like Three Cheese Mini Macs to sweet sweets like Boozy Bourbon-Pecan Tassies. Among our best choices? Eggs fit perfectly in muffin pans, whether they are cooked, poached, or used to make crustless mini quiches. It’s time to utilize your muffin tins to their full potential!
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Hogs in a Blanket
This gourmet take on pigs in a blanket swaps the traditional hot dogs for spicy andouille sausage, which is then complemented with a sweet mustard chutney for a burst of flavor. The use of a muffin tray guarantees bite-sized, precisely rounded servings.These delicious little morsels make a classy snack or are perfect for parties and get-togethers. The muffin tin maintains them uniformly and presents them with ease. The combination of the tangy sweetness of the chutney and the savory sausage creates the ideal flavor balance. This recipe is guaranteed to dazzle your guests, whether you’re throwing a formal gathering or simply want to update a tried-and-true favorite.
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Quindim (Brazilian Coconut Egg Custards)
These delicious treats from Brazil have a crunchy coconut crust below and a rich, creamy egg custard on top. The recipe comes from Jessica B. Harris, a well-known expert on the food of the African diaspora, who visited Salvador, Bahia, and Brazil, and fell in love with this delicacy.
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Breakfast Egg Cups with Parsley Gremolata and Mushrooms
These surprisingly gorgeous, herb-topped eggs bake up easily in a muffin tin, producing breakfast or brunch for a crowd, or several days. Any remaining egg cups are excellent as a sandwich served with pieces of brioche or buttered, toasted English muffins.
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Boozy Bourbon-Pecan Tassies
These pecan pie poppers have a larger crust-to-filling ratio and a subtle bourbon flavor that complements and balances the sweetness for the ideal bite. The cream cheese crust is consistently flawless and simple to deal with.
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Three Cheese Mini Macs
These bite-sized mac and cheeses are another example of the popular mini versions of classic foods that are served at cocktail events. When made ahead of time and cooked directly before your guests arrive, these small muffin pans make the ideal warm appetizer.
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Mini Black Bottom Cheesecakes
These bite-sized treats are baked on a chocolate wafer shell and feature luscious, creamy cheesecake. All you need is a muffin tin and some foil liners; no other equipment is needed.
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Scotch Egg
Scotch eggs are a well-liked celebration food in the United Kingdom that dates back almost three centuries. Instead of frying them, try baking the sausage-wrapped eggs in large muffin tins at 425°F until they are brown and cooked through. This is a healthy option.
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Maple-Bacon Popovers
With a deliciously Canadian touch, Gail Simmons’ popover recipe incorporates bacon and maple syrup into the batter and tops it with an additional maple glaze.
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Sausage-and-Apple Stuffing Bites
Since stuffing is a Thanksgiving staple, why not make it into entertaining little appetizers?
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Parmesan-Herb Cloverleaf Rolls
The unbaked rolls must be chilled in the refrigerator overnight after they are shaped and topped with melted butter, Parmesan, parsley, thyme, and rosemary, so make sure to leave enough time for preparation.
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Mini Crustless Quiche Bites with Mushrooms, Quinoa, and Cheddar
These little crustless quiches are a great breakfast to prepare ahead of time. Tightly packed with cooked quinoa and topped with sautéed cremini mushrooms, these bite-sized treats provide the ideal balance of flavor for on-the-go.
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Vegan Brownies
These dense, delicious brownies are made without wheat or butter. “Making a decent vegan brownie is really difficult,” explains chef Erin McKenna. She tried using applesauce and vegetable oil at first, but the results were cakey or fluffy. It took her six months to master the recipe.
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Gougères
Chantal Leroux uses micro muffin tins rather than spooning the batter onto a baking sheet. Her version of these tiny cheese puffs has a small coating of creamy cheese in the middle.
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Open-Face Egg and Griddled Ham Breakfast Sandwich
Breakfast sliders are made simple by Justin Chapple, the former F&W culinary director at large. They are easy to make for guests and look charming because a dozen eggs are poached at once in a muffin pan in the oven.
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Mushroom Pomponnettes
These well-liked bite-sized mushroom quiches are served by chef Daniel Boulud at his restaurant, Daniel, in individual molds, but mini-muffin pans make an equally good stand-in.
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Cheshire Yorkshire Puddings with Sage and Black Pepper
In these puffed breads, celebrity chef Grant Achatz combines the creaminess of Yorkshire pudding with the crispness of a popover. Grated English Cheshire cheese is used twice for even more cheesy goodness: once to the batter and once as a topping.
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Mini Chocolate-Hazelnut Cheesecakes
For the crust of these delicious cheesecakes, whole, cream-filled chocolate sandwich biscuits are processed in a food processor with butter and hazelnuts. The filling of cookie cream sweetens the crust and prevents it from crumbling too much.
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Sausage Potato Puffs
For events, Chef Maria Helm Sinskey suggests serving a range of freshly made, fried, and baked hors d’oeuvres. This method reduces last-minute cooking while also preventing guests from overindulging in a single appetizer. Her go-to oven-baked appetizers are these soft potato puffs with a spicily sausage flavor.
