Save Spicy, cheesy muffins packed with tender chicken and bold buffalo flavor are perfect for game day, snacks, or a savory breakfast. These muffins offer a satisfying combination of flavors that will keep everyone coming back for more.
I made these Buffalo Chicken Cheddar Drop Muffins for our annual game day party, and everyone raved about the spicy kick paired with gooey cheddar. They quickly became a requested snack whenever the weekend rolls around.
Ingredients
- Chicken & Buffalo Sauce: 1 cup cooked chicken breast, shredded; 1/4 cup buffalo hot sauce (e.g. Franks RedHot)
- Dry Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp smoked paprika
- Wet Ingredients: 1/2 cup unsalted butter, melted; 2 large eggs; 1 cup buttermilk
- Cheese & Add-Ins: 1 1/2 cups sharp cheddar cheese, shredded; 2 green onions, thinly sliced; 1/4 cup crumbled blue cheese (optional, for topping)
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Chicken and Buffalo Sauce:
- Toss shredded chicken with buffalo sauce until well coated. Set aside.
- Combine Dry Ingredients:
- Whisk flour, baking powder, baking soda, salt, garlic powder, and smoked paprika together in a large mixing bowl.
- Prepare Wet Ingredients:
- Whisk melted butter, eggs, and buttermilk in a medium bowl until smooth.
- Mix Batter:
- Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.
- Add Mix-Ins:
- Fold in buffalo chicken, cheddar cheese, and green onions until evenly distributed.
- Fill Muffin Tin:
- Scoop batter into prepared muffin cups, filling each about three quarters full. Optionally, sprinkle with blue cheese crumbles.
- Bake:
- Bake 20–22 minutes until muffins are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Cool in pan for 5 minutes, transfer to wire rack to cool slightly. Serve warm.
Save My family loves grabbing these muffins for a quick savory bite before heading out to after-school activities. We often enjoy them together on lazy Sundays for breakfast.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, a whisk, measuring cups and spoons, spoon or scoop, and a wire cooling rack.
Allergen Information
This recipe contains wheat, milk, eggs, and may contain soy as well as blue cheese; always check labels before serving to those with allergies.
Nutritional Information
Each muffin contains about 240 calories, 14 g total fat, 17 g carbohydrates, and 11 g protein.
Save Try these muffins fresh and warm for the best cheesy flavor, and don&t forget a dip of ranch on the side.
Recipe Questions
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, rotisserie chicken can be substituted for convenience and adds great flavor to the muffins.
- → Is blue cheese necessary or can I skip it?
Blue cheese is optional; you can omit it or serve muffins with ranch dressing for a milder taste.
- → What’s the best way to ensure muffins stay moist?
Avoid overmixing the batter and use full-fat buttermilk and butter to keep muffins tender.
- → How spicy are these muffins?
The heat is moderate from buffalo sauce; spice can be increased with cayenne or extra hot sauce.
- → Can I make these muffins ahead of time?
Yes, muffins can be made a day in advance and warmed briefly before serving for best texture.
- → What should I serve with buffalo chicken cheddar muffins?
Pair with ranch or blue cheese dressing, fresh veggies, or a hearty soup for a complete meal.