Spicy, cheesy muffins with chicken and buffalo sauce—great as a snack, appetizer, or savory breakfast.
# Components:
→ Chicken & Buffalo Sauce
01 - 1 cup cooked chicken breast, shredded
02 - 1/4 cup buffalo hot sauce (e.g., Franks RedHot)
→ Dry Ingredients
03 - 2 cups all-purpose flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
→ Wet Ingredients
09 - 1/2 cup unsalted butter, melted
10 - 2 large eggs
11 - 1 cup buttermilk
→ Cheese & Add-Ins
12 - 1 1/2 cups sharp cheddar cheese, shredded
13 - 2 green onions, thinly sliced
14 - 1/4 cup crumbled blue cheese (optional for topping)
# Directions:
01 - Preheat the oven to 375°F. Place paper liners in a 12-cup muffin tin or lightly grease each cup.
02 - In a small bowl, mix shredded chicken with buffalo hot sauce until evenly coated. Set aside.
03 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and smoked paprika.
04 - In a medium bowl, whisk melted butter, eggs, and buttermilk until the mixture is fully blended and smooth.
05 - Add the wet mixture to the bowl of dry ingredients and stir just until a batter forms; avoid overmixing.
06 - Gently fold in the buffalo chicken, shredded cheddar cheese, and sliced green onions, ensuring the add-ins are evenly distributed.
07 - Using a spoon or scoop, evenly fill the prepared muffin cups to about three-quarters full with the batter.
08 - If desired, sprinkle crumbled blue cheese on top of each portion.
09 - Transfer to the oven and bake for 20 to 22 minutes, or until muffins have a golden color and a toothpick inserted into the center emerges clean.
10 - Allow muffins to cool in the tin for 5 minutes, then move them onto a wire rack. Serve warm.
