# Components:
→ Turkey Mixture
01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup panko breadcrumbs
04 - 2 green onions, finely sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 medium carrot, grated
08 - 1 tablespoon soy sauce
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Teriyaki Sauce
11 - 1/4 cup soy sauce
12 - 2 tablespoons mirin
13 - 2 tablespoons honey or maple syrup
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon sesame oil
16 - 1 teaspoon cornstarch, dissolved in 2 teaspoons water
→ Garnish
17 - 1 teaspoon toasted sesame seeds
18 - 1 green onion, thinly sliced
# Method:
01 - Preheat oven to 400°F. Lightly grease a standard 12-cup muffin tin or line each cup with paper liners.
02 - In a large mixing bowl, combine ground turkey, egg, panko breadcrumbs, green onions, minced garlic, grated ginger, grated carrot, soy sauce, salt, and pepper. Gently fold together until just incorporated.
03 - Spoon the turkey mixture evenly into the prepared muffin tin, gently pressing to compact each portion.
04 - Place muffin tin on center rack and bake for 20 to 25 minutes until golden and set. The internal temperature should reach 165°F.
05 - While the muffins bake, combine soy sauce, mirin, honey, rice vinegar, and sesame oil in a small saucepan over medium heat. Bring to a gentle simmer. Add cornstarch slurry and whisk continuously until thickened, around 1–2 minutes.
06 - Allow muffins to cool in pan for 2–3 minutes. Run a thin knife around edges to help release each muffin from tin.
07 - Generously brush each turkey muffin with warm teriyaki sauce.
08 - Sprinkle muffins with toasted sesame seeds and sliced green onions. Serve immediately or at room temperature.
