Pin Savory turkey muffins infused with classic Japanese teriyaki flavors, baked to perfection and ideal as a protein-packed snack or main dish.
I first made these turkey muffins for a weeknight dinner and was delighted by how quickly they disappeared from the table. The rich teriyaki glaze makes them so much more exciting than your usual protein muffins.
Ingredients
- Ground Turkey: 500 g
- Egg: 1 large
- Panko Breadcrumbs: 1/2 cup
- Green Onions: 2, finely sliced
- Garlic: 2 cloves, minced
- Fresh Ginger: 1 tbsp grated
- Carrot: 1 medium, grated
- Soy Sauce: 1 tbsp (plus 1/4 cup for sauce)
- Salt: 1/2 tsp
- Black Pepper: 1/4 tsp
- Mirin: 2 tbsp
- Honey or Maple Syrup: 2 tbsp
- Rice Vinegar: 1 tbsp
- Sesame Oil: 1 tbsp
- Cornstarch: 1 tsp, dissolved in 2 tsp water
- Toasted Sesame Seeds: 1 tsp, for garnish
- Green Onion: 1, thinly sliced, for garnish
Instructions
- Prepare Muffin Tin:
- Preheat the oven to 200°C (400°F). Lightly grease a 12-cup muffin tin or line with paper liners.
- Mix Ingredients:
- In a large bowl, combine ground turkey, egg, panko, green onions, garlic, ginger, carrot, 1 tbsp soy sauce, salt, and pepper. Mix until just combined (do not overmix).
- Portion and Bake:
- Divide the turkey mixture evenly among the muffin cups, pressing lightly to compact. Bake for 20–25 minutes, until golden and internal temperature is 74°C/165°F.
- Prepare Teriyaki Sauce:
- While muffins bake, heat 1/4 cup soy sauce, mirin, honey, rice vinegar, and sesame oil in a small saucepan over medium. Bring to a simmer, stir in cornstarch slurry, and cook, stirring, until thickened (1–2 minutes).
- Release Muffins:
- Let muffins cool for 2–3 minutes. Gently run a knife around edges to release.
- Glaze and Garnish:
- Brush each muffin with warm teriyaki sauce. Garnish with toasted sesame seeds and sliced green onions. Serve warm or at room temperature.
Pin My kids love helping brush the teriyaki glaze as soon as the muffins are out of the oven. We always make extra for easy lunchbox additions throughout the week.
Required Tools
12-cup muffin tin, mixing bowls, small saucepan, whisk, box grater, measuring spoons and cups
Allergen Information
Contains eggs, soy, gluten (from soy sauce and panko). Substitute to suit dietary needs. Always check processed ingredients for hidden allergens.
Nutritional Information (per muffin)
Calories: 110, Total Fat: 4 g, Carbohydrates: 7 g, Protein: 11 g
Pin Enjoy these savory muffins as a snack or pair with rice for a satisfying meal. Their umami-rich flavor is sure to impress.
Recipe Q&A
- → Can ground chicken replace turkey?
Absolutely. Ground chicken works well and delivers a similar texture and flavor profile to turkey.
- → How do I make these gluten-free?
Use gluten-free panko breadcrumbs and swap soy sauce for tamari to keep the muffins gluten-free.
- → Are these muffins suitable for meal prep?
Yes, they can be made ahead, stored in the fridge, and eaten hot or cold throughout the week.
- → What goes well as a side?
Serve with steamed rice, sautéed greens, or a simple cucumber salad to make a complete meal.
- → Can I freeze these muffins?
These muffins freeze well—cool completely before freezing and reheat as needed for a quick meal.
- → Are they high in protein?
Yes, each muffin provides about 11 grams of protein, making them a filling snack or main course.