These hidden liver meat muffins are perfect for anyone who wants to include more organ meats in their diet but doesn’t enjoy the strong taste of liver.
By mixing ground beef liver with regular ground beef, you get all the nutrients without the overwhelming liver flavor that many find difficult to handle.
You can make a batch on Sunday and have them ready for the whole week. They taste great both hot and cold, making them perfect for lunch boxes or quick dinners when you don’t have time to cook.
I’ve been making these for months now, and they’ve become a regular part of my meal prep routine. The butter adds richness to the muffins, while the eggs help bind everything together and add extra protein.
Even my family members who usually stay away from liver actually enjoy these. If you’re following a carnivore diet or just trying to eat more nutrient dense foods, these muffins are an excellent choice.
👍 Why You’ll Love This Recipe
Hidden Liver Taste: If you’ve been struggling to eat liver, this recipe is perfect for you. The ground beef masks the liver taste so well that you won’t even notice it’s there.
Freezer Friendly: These muffins maintain their texture and taste perfectly after freezing. You can make a double or triple batch and freeze them for up to three months. Just thaw overnight in the fridge, and they’ll taste just as good as fresh!
Nutrient Dense: By combining liver with ground beef, you’re getting an incredibly nutrient dense meal. Liver is packed with vitamins A, B12, and iron, while the ground beef provides protein and zinc. It’s like taking a natural multivitamin in delicious muffin form!
✨ Recipe Ingredients
- 1 pound Ground Beef
- 4 Eggs (large)
- 1/4 pound Ground Beef Liver (I just ask my butcher to do it)
- 2 tablespoons Butter
- 1/4 teaspoon Black Pepper
- 1 teaspoon Salt
- Feel free to add more seasonings you like
- Optional: grated cheese (to add on top of the muffins before cooking)
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F.
Step 2
Add the ground beef and ground liver to a large bowl.
Step 3
In a separate bowl, whisk the eggs, and then pour them over the meat. Mix until well combined.
Step 4
Melt the butter in the microwave, then pour it over the meat. Mix again. Season with black pepper and salt.
Step 5
Grease a 12-cup muffin pan (you can also use cupcake liners for easy removal). Divide the mixture evenly. I also like adding a bit of cheese on top. Bake for 18-20 minutes. After removing from the oven, let them cool for 15 minutes. Enjoy!
💡Tips
1. Grease Well
Even if you’re using a non-stick muffin tin, grease it thoroughly. These muffins can stick badly.
If using paper liners, still give them a light spray of oil or they might stick to the paper. The best method is to use silicone muffin cups – the muffins pop right out with zero sticking.
2. Resting Time
During this time, the muffins continue cooking slightly from residual heat and the juices redistribute throughout the meat.
If you try to remove them too soon, they might fall apart. They also become easier to remove from the pan after cooling.
Don’t leave them in the muffin tin for longer than 20 minutes though, or they might start to steam and get soggy on the bottom.
3. Grinding The Liver
If your butcher won’t grind the liver for you, you can do it at home. Cut the liver into small chunks and pulse it in a food processor until it’s finely ground.
Don’t process it into a paste – you want it to have a similar texture to ground beef. If the liver is too wet, pat it dry with paper towels before grinding.
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FAQ
1. Can I substitute chicken liver instead of beef liver?
Yes, you can use chicken liver instead of beef liver, but it will change the texture and taste slightly.
Chicken liver has a milder flavor, which some people prefer, but it’s also softer and contains more moisture.
If using chicken liver, make sure to pat it very dry with paper towels before grinding, and you might need to reduce the butter by 1 tablespoon to prevent the mixture from becoming too wet.
2. Can I make these without eggs?
The eggs in this recipe are important as they help bind everything together and keep the muffins from falling apart.
However, you can reduce the eggs to 3 if you prefer, though the muffins might be a bit more crumbly.
If you absolutely can’t use eggs, you can try using just melted butter and making sure to really pack the meat mixture firmly into the muffin cups.
Carnivore Liver Meat Muffins
Print RecipeIngredients
- 1 pound Ground Beef
- 4 Eggs large
- 1/4 pound Ground Beef Liver I just ask my butcher to do it
- 2 tablespoons Butter
- 1/4 teaspoon Black Pepper
- 1 teaspoon Salt
- Feel free to add more seasonings you like
- Optional: grated cheese (to add on top of the muffins before cooking)
Instructions
- Start by preheating the oven to 350°F.
- Add the ground beef and ground liver to a large bowl.
- In a separate bowl, whisk the eggs, and then pour them over the meat. Mix until well combined.
- Melt the butter in the microwave, then pour it over the meat. Mix again. Season with black pepper and salt.
- Grease a 12-cup muffin pan (you can also use cupcake liners for easy removal). Divide the mixture evenly. I also like adding a bit of cheese on top. Bake for 18-20 minutes. After removing from the oven, let them cool for 15 minutes. Enjoy!