Buffalo Chicken Soda Muffins

Savory, spicy muffins packed with shredded chicken, tangy hot sauce, and creamy blue cheese — perfect for game day or a bold snack.

I remember making these muffins for a last-minute game night. Everyone was surprised by the kick of hot sauce and the creamy pockets of blue cheese in every bite. They have become a staple snack whenever friends come over.

Ingredients

• Chicken: 1 cup (150 g) cooked chicken breast, shredded
• Wet Ingredients: 1 cup (240 ml) buttermilk, 1/3 cup (80 ml) hot Buffalo sauce (Frank’s RedHot), 1/4 cup (60 ml) unsalted butter, melted, 2 large eggs
• Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp black pepper
• Cheese & Mix-ins: 3/4 cup (90 g) crumbled blue cheese, 1/2 cup (60 g) shredded cheddar cheese, 2 tbsp chopped fresh chives (optional)

Instructions

Prepare Muffin Tin:

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.

Mix Dry Ingredients:

In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.

Combine Wet Ingredients:

In a separate bowl, whisk buttermilk, eggs, melted butter, and Buffalo sauce until well blended.

Combine Wet & Dry:

Pour wet mixture into dry ingredients, stirring gently until just combined (do not overmix).

Add Mix-ins:

Fold in shredded chicken, blue cheese, cheddar cheese, and chives if using.

Fill Muffin Cups:

Divide batter among muffin cups, filling each about 3/4 full.

Bake:

Bake for 22 to 25 minutes, until tops are golden and a toothpick comes out clean.

Cool & Serve:

Let muffins cool in pan for 5 minutes. Transfer to wire rack. Serve warm or at room temperature.

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When my kids helped mix the batter, they loved sneaking pieces of cheese before it went in the oven. Making these muffins together quickly turned into a fun family tradition.

Allergen Information

Contains wheat (gluten), milk (dairy), eggs. May contain soy depending on cheese and sauce brands. Always check ingredient labels for specific allergen information.

Required Tools

You will need a 12-cup muffin tin, mixing bowls, whisk, spatula, and measuring cups to prepare this recipe.

Nutritional Information

Each muffin contains approximately 210 calories, 11 g total fat, 16 g carbohydrates, and 10 g protein.

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Buffalo chicken soda muffins are perfect for parties or quick lunches. They bring a spicy, cheesy twist to any spread!

Recipe FAQ

→ What type of chicken works best in these muffins?

Cooked, shredded chicken breast is ideal, though rotisserie chicken adds great flavor and convenience.

→ Can I reduce the heat in the muffins?

Yes. Use less Buffalo sauce or select a milder hot sauce to suit your taste preferences.

→ Are there alternatives to blue cheese?

Feta or extra cheddar cheese can be substituted for blue cheese if desired, without sacrificing savory flavor.

→ How do I prevent dry muffins?

Do not overmix the batter; stir just until combined to maintain a tender crumb and moist texture.

→ Can these muffins be made ahead?

Absolutely! Bake them, cool completely, and store in an airtight container. They reheat well for later enjoyment.

→ Is this snack suitable for gluten-free diets?

These muffins contain all-purpose flour, so are not gluten-free. A gluten-free substitute may be tried if needed.