26 Mini Muffin Tin Dessert Recipes

From the Recipe Creator: The idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! —Adela Srinivasan, Parker, Colorado

From the Recipe Creator: I made chocolate truffles as a Christmas tradition for many years. I created this recipe to incorporate my truffles into the center of fudgy cookies. It was a hit with friends and family.—Patricia Harmon, Baden, Pennsylvania

From the Recipe Creator: The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri

From the Recipe Creator: Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. —Rachel Blackston, Mauk, Georgia

From the Recipe Creator: I’m a busy schoolteacher and pastor’s wife and I wouldn’t dare show my face at a church dinner or bake sale without some of these tempting peanut butter treats. They’re quick and easy to make and always a hit. —Kristi Tackett, Banner, Kentucky

From the Recipe Creator: When I have time—usually in the winter—I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. —Janet Fennema Ringelberg, Troy, Ontario

From the Recipe Creator: Presto! We turned cheesecake into irresistible bite-sized snacks with these cute little treats. Feel free to use your favorite flavor of jam. —Taste Recipes Test Kitchen

From the Recipe Creator: For a twist, use white chocolate chips in the cups and drizzle with white chocolate. — Heather King, Frostburg, Maryland

From the Recipe Creator: My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana

From the Recipe Creator: While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama

From the Recipe Creator: I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. —Kimarie Maassen, Avoca, Iowa

From the Recipe Creator: These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.

From the Recipe Creator: When chocolate and mint get together with a hint of peppermint, mmm…magic happens. If you don't have mini muffin pans to make these cookies, use disposable foil baking cups.—Pam Correll, Brockport, Pennsylvania

From the Recipe Creator: When Valentine's Day rolls around, I like to bake these cute muffins in small heart-shaped tins. Drizzled with pink icing, they look adorable and taste wonderful. —Shirley Glaab, Hattiesburg, Mississippi

From the Recipe Creator: Traditional rocky road ice cream has nuts, marshmallows and chocolate. Using prepared cookie dough makes it easy to put the flavors together in these fast, kid-friendly rocky road cookis. —Charlotte McDaniel, Jacksonville, AL

From the Recipe Creator: My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They're super popular at special gatherings. —Karen Van Den Berge, Holland, Michigan

From the Recipe Creator: These freeze very well. I like to keep a batch on hand for drop-in guests or for when I'm too busy to bake. —Bertille Cooper, California, Maryland

From the Recipe Creator: I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. —LaVonne Hegland, St. Michael, Minnesota

From the Recipe Creator: I was born and raised in Holland, where we used almond paste quite often in our baking. I created this recipe to capture the outstanding flavors of home.

From the Recipe Creator: To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon

From the Recipe Creator: The word “noisette” is French for hazelnut, and these delightful tassie-style treats have a yummy toasted nut flavor in a golden and delicious pastry. —Marie Rizzio, Interlochen, Michigan

From the Recipe Creator: Sometimes the best thing about a cookie is the memories made. My daughter and I love to make and eat these “turtles.” —Lesa Renner, Kingsport, Tennessee

From the Recipe Creator: These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario

From the Recipe Creator: A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! —Peggy West, Georgetown, Delaware