Bold, savory muffins featuring cheddar, chicken, and buffalo sauce. Delicious for snacks, appetizers, or breakfast.
# Ingredient List:
→ Chicken & Buffalo Sauce
01 - 1 cup cooked chicken breast, shredded
02 - 1/4 cup buffalo hot sauce (such as 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)
# Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - Combine shredded chicken breast with buffalo hot sauce in a bowl, mixing until evenly coated.
03 - Whisk all-purpose flour, baking powder, baking soda, salt, garlic powder, and smoked paprika together in a large mixing bowl.
04 - In a separate bowl, whisk together melted unsalted butter, eggs, and buttermilk until fully blended.
05 - Add wet mixture into dry ingredients and stir gently until incorporated; avoid overmixing for tender muffins.
06 - Carefully fold the buffalo chicken mixture, shredded cheddar cheese, and sliced green onions into the batter until evenly distributed.
07 - Divide the batter among prepared muffin cups, filling each about three-quarters full. Optionally, sprinkle blue cheese crumbles on top.
08 - Bake in preheated oven for 20 to 22 minutes, or until muffins are golden and a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm.
