11 Turkey Meatloaf Muffin Recipes for Easy Individual Portions

Turkey meatloaf muffins make dinner easy to portion and serve, and they’re handy for meal prep, too. These recipes offer simple ways to change up the seasonings, add vegetables, and keep each serving just the right size. Here are 11 practical ideas to try for busy weeknights or make-ahead lunches.

Helpful Tips Before You Start

A few simple steps can help your turkey meatloaf muffins cook evenly and stay moist.

Use a Light Touch

Mix the ingredients just until combined. Overmixing can make the muffins dense.

Grease the Muffin Tin

Lightly grease each cup, even if you’re using a nonstick pan. This makes the muffins easier to remove.

Check the Center for Doneness

Turkey meatloaf muffins are ready when the centers reach 165°F. Check with an instant-read thermometer, since cooking time can vary by pan and portion size.

Let Them Rest

Leave the muffins in the pan for a few minutes after baking. They’ll firm up slightly and be easier to lift out.

Classic Turkey Meatloaf Muffins with Ketchup Glaze

These individual turkey meatloaf muffins bring the familiar comfort of classic meatloaf to the table in easy-to-serve portions. A simple mix of onion, breadcrumbs, and seasonings keeps them tender and savory.

A sweet-tangy ketchup glaze adds a familiar finish, while the muffin-pan portions cook evenly and are easy to plate. Serve them for a weeknight dinner or make them ahead for simple lunches.

Classic Turkey Meatloaf Muffins with Ketchup Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/2 small yellow onion, finely minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup ketchup, divided

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the breadcrumbs and milk. Let them sit for 2 minutes so the crumbs absorb the milk.
• Add the egg, minced onion, Worcestershire sauce, garlic powder, dried thyme, salt, black pepper, and 2 tablespoons of the ketchup. Stir to combine.
• Add the ground turkey and mix gently until the ingredients are just combined. Avoid packing or overmixing the meat, which can make the muffins dense.
• Divide the mixture evenly among the 8 prepared muffin cups. Shape each portion loosely, then spread the remaining ketchup over the tops.
• Bake for 25 to 30 minutes, until the centers reach 165°F. Let the muffins rest in the pan for 5 minutes before removing and serving.

merknader

For the softest texture, mix the turkey only until the breadcrumbs and seasonings are evenly distributed. If the muffins release liquid as they bake, carefully drain it from the pan before serving, then let the portions rest briefly so they hold together.

Course: Main Course
Cuisine: American
Equipment: Standard Muffin Pan, Large Mixing Bowl, Measuring Cups and Spoons

Italian Turkey Meatloaf Muffins with Marinara and Mozzarella

These individual turkey meatloaf muffins bring together Italian herbs, savory Parmesan, marinara, and melted mozzarella. They bake in a muffin tin, so the portions are easy to serve and cook evenly.

They’re a cozy choice for a weeknight dinner or meal prep. Each muffin stays tender inside, with a saucy top and a golden layer of cheese.

Italian Turkey Meatloaf Muffins with Marinara and Mozzarella

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup finely chopped yellow onion
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce, divided
• 1/2 cup shredded mozzarella cheese

fremgangsmåte

 

• Preheat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, Parmesan, onion, Italian seasoning, garlic powder, salt, black pepper, and 2 tablespoons of the marinara. Mix gently until just combined.
• Divide the mixture evenly among the 8 greased muffin cups. Shape each portion into a loose mound, leaving a little room around the edges.
• Bake for 20 minutes. Carefully spoon the remaining marinara over the tops, then sprinkle with mozzarella.
• Bake for another 8 to 10 minutes, until the turkey is cooked through and the cheese is melted. Let the muffins rest in the pan for 5 minutes before removing and serving.

merknader

Mix the turkey gently to keep the muffins tender, and use a spoon to drain any liquid from the muffin cups before adding the marinara and mozzarella. For a make-ahead dinner, shape the muffins and refrigerate them in the tin, covered, until ready to bake.

Course: Main Course
Cuisine: Italian
Equipment: Standard Muffin Tin, Large Mixing Bowl, Spoon

BBQ Turkey Meatloaf Muffins with Sweet Potato Mash

These individual turkey meatloaves bring smoky-sweet barbecue flavor to an easy weeknight dinner. Baking them in a muffin tin makes serving simple, and the portions cook evenly.

A creamy sweet potato mash adds a soft, naturally sweet contrast to the savory muffins. Serve them together for a cozy family meal or portion them out for lunches.

BBQ Turkey Meatloaf Muffins with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced yellow onion
• ⅓ cup barbecue sauce, divided
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1½ pounds sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• ¼ cup milk
• ¼ teaspoon salt, for the mash

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin.
• Add the sweet potatoes to a saucepan and cover them with water. Bring to a boil, then cook until the chunks are fork-tender, about 15 to 20 minutes.
• While the potatoes cook, combine the ground turkey, egg, breadcrumbs, onion, 2 tablespoons of the barbecue sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper in a mixing bowl. Mix gently until just combined.
• Divide the turkey mixture evenly among the eight prepared muffin cups. Spread the remaining barbecue sauce over the tops.
• Bake for 20 to 25 minutes, until the muffins are cooked through and reach 165°F in the center. Let them rest in the tin for 5 minutes before removing.
• Drain the sweet potatoes and return them to the saucepan. Add the butter, milk, and ¼ teaspoon salt. Mash until smooth, then serve with the turkey meatloaf muffins.

merknader

For tender muffins, mix the turkey just until the ingredients come together and avoid packing it tightly into the tin. If the sweet potato mash thickens while you serve, stir in a small splash of milk from the listed amount.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Saucepan, Mixing Bowl, Potato Masher

Greek Turkey Meatloaf Muffins with Spinach and Feta

These individual turkey meatloaves bring Greek-inspired flavor to an easy weeknight meal. Spinach, feta, oregano, and lemon add savory, fresh notes to tender turkey muffins.

They work well for meal prep or a family dinner when everyone wants their own portion. Serve them warm with a simple salad or roasted vegetables.

Greek Turkey Meatloaf Muffins with Spinach and Feta

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup packed baby spinach, finely chopped
• 1/2 cup crumbled feta
• 1/3 cup plain breadcrumbs
• 1 large egg
• 2 tablespoons finely chopped red onion
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Olive oil spray

fremgangsmåte

 

• Heat the oven to 375°F. Lightly coat 8 cups of a standard muffin pan with olive oil spray.
• In a large mixing bowl, combine the ground turkey, chopped spinach, feta, breadcrumbs, egg, red onion, garlic, oregano, lemon juice, black pepper, and salt. Mix gently until just combined.
• Divide the mixture evenly among the 8 prepared muffin cups. Shape each portion into a loose mound without packing it tightly.
• Bake until the muffins are cooked through and the centers reach 165°F, about 20 to 25 minutes.
• Let the muffins rest in the pan for 5 minutes, then carefully remove them and serve warm.

merknader

Chop the spinach finely so it mixes evenly and the muffins hold together well. For a brighter finish, serve with lemon wedges alongside the muffins.

Course: Main Course
Cuisine: Mediterranean
Equipment: Muffin Pan, Mixing Bowl, Measuring Cups, Measuring Spoons

Teriyaki Turkey Meatloaf Muffins with Brown Rice

These individual turkey meatloaf muffins pair savory teriyaki flavor with tender brown rice mixed right into the meat. A simple teriyaki glaze gives the tops a lightly sticky finish.

They work well for weeknight dinners, meal prep, or a family meal where everyone can have their own portion. Serve them with a crisp vegetable side for a balanced plate.

Teriyaki Turkey Meatloaf Muffins with Brown Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup cooked brown rice, cooled
• 1 large egg
• 1/3 cup panko breadcrumbs
• 1/4 cup finely chopped green onions, divided
• 1/3 cup teriyaki sauce, divided
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon sesame seeds

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground turkey, cooked brown rice, egg, panko, 3 tablespoons of the green onions, 2 tablespoons of the teriyaki sauce, ginger, garlic powder, and black pepper. Mix gently until everything is evenly combined.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
• Bake for 20 minutes. Spoon the remaining teriyaki sauce over the muffins, then bake for 5 to 10 minutes more, until cooked through.
• Let the muffins rest in the pan for 5 minutes. Sprinkle with the sesame seeds and remaining green onions before serving.

merknader

Use fully cooked, cooled brown rice so the mixture holds together without becoming too soft. If the teriyaki sauce is thick, stir it before measuring so it spreads easily over the muffin tops. Refrigerate leftovers in a covered container and reheat until hot throughout.

Course: Main Course
Cuisine: Asian
Equipment: Oven, Muffin Pan, Mixing Bowl, Spoon

Mexican Turkey Meatloaf Muffins with Black Beans and Corn

These individual turkey meatloaves bring together black beans, corn, and Mexican-inspired seasonings in easy-to-serve portions. A little shredded cheese helps keep them moist, while salsa adds a tangy finish.

Serve them for a weeknight dinner, or make them ahead for convenient lunches. The muffins are tender with a lightly crisp outside, and each bite has a mix of savory turkey, sweet corn, and hearty beans.

Mexican Turkey Meatloaf Muffins with Black Beans and Corn

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels, thawed if frozen
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced yellow onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup salsa, divided
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease an eight-cup muffin pan.
• In a large mixing bowl, lightly beat the egg. Add the ground turkey, breadcrumbs, black beans, corn, cheddar, bell pepper, onion, cumin, chili powder, garlic powder, salt, and black pepper.
• Add 2 tablespoons of the salsa. Mix gently with clean hands or a fork just until everything is combined. Avoid overmixing so the muffins stay tender.
• Divide the mixture evenly among the eight prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
• Spoon the remaining salsa over the tops. Bake until the muffins are cooked through and their centers reach 165°F, about 25 to 30 minutes.
• Let the muffins rest in the pan for 5 minutes, then loosen the edges and lift them out. Sprinkle with chopped cilantro before serving.

merknader

Drain the black beans well and pat them dry if they seem wet, so the mixture holds together. For a little more heat, choose a spicier salsa. Store leftovers covered in the refrigerator and reheat them until hot throughout.

Course: Main Course
Cuisine: Mexican
Equipment: Muffin Pan, Mixing Bowl, Measuring Cups and Spoons

Buffalo Turkey Meatloaf Muffins with Celery Slaw

These individual turkey meatloaves bring the tangy heat of Buffalo sauce to an easy, portion-friendly dinner. Baking them in a muffin pan helps them cook evenly and makes serving simple.

Cool, crunchy celery slaw adds a fresh contrast to the savory muffins. Serve them for a weeknight meal, game-day dinner, or a casual lunch.

Buffalo Turkey Meatloaf Muffins with Celery Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced yellow onion
• ⅓ cup Buffalo sauce, divided
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 2 cups thinly sliced celery
• 1 cup shredded green cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, diced onion, 2 tablespoons of the Buffalo sauce, garlic powder, and black pepper. Mix gently until just combined.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly without packing it tightly.
• Spoon the remaining Buffalo sauce over the tops of the turkey mixture. Bake for 20 to 25 minutes, until the muffins are cooked through and reach 165°F in the center.
• While the muffins bake, toss the celery and cabbage with the mayonnaise and apple cider vinegar in a bowl. Chill the slaw until ready to serve.
• Let the muffins rest in the pan for 5 minutes, then lift them out carefully. Serve warm with the celery slaw.

merknader

For a milder Buffalo flavor, use less sauce in the meat mixture and on top, while keeping the slaw as written for a crisp, tangy balance. If making the slaw ahead, keep it chilled and toss it again just before serving.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Meat Thermometer

Apple Sage Turkey Meatloaf Muffins with Roasted Root Vegetables

These individual turkey meatloaves pair sweet apple and earthy sage with tender roasted carrots, parsnips, and sweet potato. A muffin tin keeps the portions neat, while roasting the vegetables alongside makes this a practical all-in-one dinner.

Serve them on a busy weeknight or for a relaxed meal with family. The muffins stay moist and savory, and the vegetables bring a little sweetness and golden, roasted edges.

Apple Sage Turkey Meatloaf Muffins with Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 medium apple, peeled and grated
• 1 large egg
• ⅓ cup plain breadcrumbs
• 2 tablespoons milk
• 1 tablespoon finely chopped fresh sage
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 medium carrots, peeled and cut into ½-inch pieces
• 2 medium parsnips, peeled and cut into ½-inch pieces
• 1 medium sweet potato, peeled and cut into ½-inch pieces
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the ground turkey, grated apple, egg, breadcrumbs, milk, sage, salt, and black pepper. Mix gently until just combined.
• Divide the turkey mixture among the 8 prepared muffin cups. Shape each portion lightly so it sits evenly in the cup without packing it down.
• Put the carrots, parsnips, and sweet potato on a rimmed baking sheet. Toss them with the olive oil, then spread them out in a single layer.
• Place the muffin tin and baking sheet in the oven. Roast for 25 to 30 minutes, turning the vegetables once, until the vegetables are tender and the turkey muffins reach 165°F in the center.
• Let the muffins rest for 5 minutes before removing them from the tin. Serve with the roasted root vegetables.

merknader

Grate the apple finely so it blends into the turkey mixture and helps keep the muffins tender. Cut the root vegetables into similar-sized pieces so they roast evenly, and leave space between them on the baking sheet for better browning.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Large Mixing Bowl, Rimmed Baking Sheet, Box Grater

Mediterranean Turkey Meatloaf Muffins with Quinoa and Roasted Peppers

These individual turkey meatloaf muffins bring together fluffy quinoa, sweet roasted peppers, tangy feta, and herbs. A little lemon zest brightens the savory Mediterranean-inspired flavors.

They make an easy weeknight main course and are handy for meal prep, too. The muffins bake up tender, with a lightly browned top and plenty of texture from the quinoa and peppers.

Mediterranean Turkey Meatloaf Muffins with Quinoa and Roasted Peppers

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 pound ground turkey
• 1/2 cup chopped roasted red peppers, patted dry
• 1/3 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil, for greasing the muffin tin

fremgangsmåte

 

• Rinse the quinoa in a fine-mesh strainer. Add it to a small saucepan with the water and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Let it cool slightly.
• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin with the olive oil.
• In a large bowl, combine the ground turkey, 1 cup of the cooked quinoa, roasted red peppers, feta, red onion, egg, breadcrumbs, parsley, oregano, lemon zest, salt, and black pepper. Mix gently until evenly combined. Avoid packing the mixture tightly, which can make the muffins dense.
• Divide the mixture among the eight greased muffin cups, filling each cup evenly. Bake until the centers reach 165°F, about 25 to 30 minutes.
• Let the muffins rest in the tin for 5 minutes, then carefully remove them. Serve warm.

merknader

Pat the roasted peppers dry before chopping so their moisture does not make the mixture loose. If you have quinoa left over, save it for another meal. These muffins are also easy to portion for lunches and reheat until warmed through.

Course: Main Course
Cuisine: Mediterranean
Equipment: Fine-Mesh Strainer, Small Saucepan, Large Mixing Bowl, Muffin Tin, Instant-Read Thermometer

Bacon-Wrapped Turkey Meatloaf Muffins with Garlic Mashed Potatoes

These individual turkey meatloaf muffins are wrapped in bacon, so each portion gets a savory, lightly crisp outer layer while staying moist inside. They bake in a muffin tin, making them easy to portion for a family dinner or a relaxed meal with friends.

Creamy garlic mashed potatoes turn the muffins into a satisfying plate of comfort food. Serve them together for a cozy dinner, or make the potatoes while the meatloaf bakes to keep the meal moving.

Bacon-Wrapped Turkey Meatloaf Muffins with Garlic Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 2 tablespoons ketchup, divided
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 thin bacon slices, cut in half
• 1 pound Yukon Gold potatoes, peeled and cut into chunks
• 2 garlic cloves, peeled
• 3 tablespoons unsalted butter
• 1/4 cup milk, warmed

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease a 12-cup muffin tin. Set a large pot of salted water on the stove for the potatoes.
• In a mixing bowl, combine the ground turkey, breadcrumbs, egg, chopped onion, 1 tablespoon of the ketchup, Worcestershire sauce, salt, and black pepper. Mix gently just until combined.
• Divide the turkey mixture among 8 muffin cups, filling each cup evenly. Wrap one half-slice of bacon around the edge of each portion. Spread the remaining ketchup over the tops.
• Bake the muffins for 25 to 30 minutes, until cooked through and the centers reach 165°F. Let them rest in the tin for 5 minutes before lifting them out.
• While the muffins bake, add the potatoes and garlic cloves to the pot of salted water. Bring to a boil, then simmer for 15 to 20 minutes, until the potatoes are fork-tender. Drain well and return them to the warm pot.
• Mash the potatoes and garlic with the butter and warmed milk until smooth. Serve the bacon-wrapped muffins with the garlic mashed potatoes.

merknader

For even portions, divide the turkey mixture into 8 equal mounds before adding it to the muffin tin. If the bacon is not as browned as you like after baking, broil the muffins briefly while watching closely, then let them rest before serving.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Large Pot, Potato Masher

Thai-Inspired Turkey Meatloaf Muffins with Coconut Rice and Peanut Drizzle

These individual turkey meatloaf muffins bring together savory Thai-inspired flavors, tender ground turkey, and a creamy peanut drizzle. Coconut rice makes them a filling, easy-to-serve meal.

They work well for weeknight dinners or meal prep, with fresh lime and cilantro adding a bright finish. The muffins stay moist, while the rice is soft and lightly fragrant.

Thai-Inspired Turkey Meatloaf Muffins with Coconut Rice and Peanut Drizzle

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup jasmine rice
• 1 cup canned coconut milk
• ¾ cup water
• 1 pound ground turkey
• ½ cup panko breadcrumbs
• 1 large egg
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 teaspoon finely grated fresh ginger
• 2 scallions, thinly sliced
• ¼ teaspoon salt
• ¼ cup creamy peanut butter
• 1 tablespoon lime juice
• 1 tablespoon warm water, plus more as needed
• 1 teaspoon honey
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 wells of a standard muffin pan.
• Rinse the jasmine rice under cold water until the water runs mostly clear. Add it to a saucepan with the coconut milk and ¾ cup water. Bring to a gentle boil, then cover and cook over low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let it stand, covered.
• While the rice cooks, combine the ground turkey, panko, egg, red curry paste, soy sauce, ginger, scallions, and salt in a bowl. Mix gently until just combined.
• Divide the turkey mixture among the 8 prepared muffin wells. Bake until the muffins are cooked through and reach 165°F in the center, about 20 to 25 minutes.
• Meanwhile, whisk the peanut butter, lime juice, warm water, and honey in a small bowl until smooth. Add a little more warm water if needed to make a drizzleable sauce.
• Fluff the coconut rice with a fork and divide it among 4 plates. Add 2 turkey muffins to each plate, drizzle with the peanut sauce, and finish with cilantro and lime wedges.

merknader

For the most tender muffins, mix the turkey only until the ingredients come together. If making the peanut drizzle ahead, refrigerate it and stir in a little warm water before serving to loosen it. Keep any leftover rice and muffins covered in the refrigerator, then reheat until hot.

Course: Main Course
Cuisine: Asian
Equipment: Muffin Pan, Saucepan, Mixing Bowl, Small Bowl