Beef Kofta Cobbler Muffins

Serves 6 · 25 min prep · 30 min cook

Ingredients

• 1 lb ground beef (85% lean)
• 1/2 small yellow onion, grated
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 large egg
• 3/4 cup shredded sharp cheddar
• 1 tbsp olive oil
• for serving plain yogurt or labneh
• for garnish fresh mint leaves

Instructions

1. 1Preheat the oven to 400°F. Grease a standard 12-cup muffin tin or line with parchment liners; you will fill generously for cobbler-style tops.
2. 2In a bowl, combine ground beef, grated onion, minced garlic, chopped parsley, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper. Mix gently until just combined—do not overwork.
3. 3Heat olive oil in a skillet over medium-high. Add the kofta mixture and cook, breaking it into small crumbles, until browned and cooked through, 6 to 8 minutes. Drain excess fat and let the filling cool slightly.
4. 4For the cobbler biscuit topping, whisk flour, baking powder, baking soda, and salt in a large bowl. Cut in the cold cubed butter with a pastry cutter or fingertips until pea-sized crumbs form.
5. 5Stir in most of the shredded cheddar. Whisk buttermilk and egg together, then pour into the dry ingredients and mix with a fork until a shaggy, sticky dough forms—do not overmix.
6. 6Divide the warm kofta crumbles evenly among 6 muffin cups. Spoon generous mounds of biscuit dough over each, letting it dome and slightly overhang for that classic cobbler look. Sprinkle remaining cheddar on top.
7. 7Bake 18 to 22 minutes until the biscuit tops are deeply golden, risen, and a toothpick inserted into the dough comes out clean. The filling should be bubbling at the edges.
8. 8Cool in the pan 5 minutes, then run a knife the edges and lift out.
9. 9Serve warm with a dollop of plain yogurt or labneh and torn fresh mint. Perfect handheld breakfast cobbler.