Buffalo Chicken Soda Muffins (Print Version)
Spiced muffins with tender chicken, Buffalo sauce, creamy blue cheese, and cheddar, ideal for snacking anytime.
# Components:
→ Chicken
01 - 1 cup cooked chicken breast, shredded
→ Wet Ingredients
02 - 1 cup buttermilk
03 - 1/3 cup Buffalo sauce, such as Frank’s RedHot
04 - 1/4 cup unsalted butter, melted
05 - 2 large eggs
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 1 tablespoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Cheese & Mix-ins
11 - 3/4 cup crumbled blue cheese
12 - 1/2 cup shredded cheddar cheese
13 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Combine all-purpose flour, baking powder, baking soda, salt, and black pepper in a large bowl. Whisk until evenly blended.
03 - In a separate bowl, whisk together buttermilk, eggs, melted butter, and Buffalo sauce until fully incorporated.
04 - Add the wet mixture to the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
05 - Carefully fold in shredded chicken, crumbled blue cheese, shredded cheddar cheese, and chives if using.
06 - Evenly distribute the batter among the muffin cups, filling each approximately three-quarters full.
07 - Bake for 22 to 25 minutes until the tops are golden and a toothpick inserted into the center of a muffin emerges clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- Bold Buffalo flavor in snackable form
- Easy one-bowl preparation
02 -
- You can substitute rotisserie chicken for the shredded chicken.
- These muffins will keep for up to 3 days in the fridge.
03 -
- Reduce Buffalo sauce for a milder muffin.
- Serve with ranch or blue cheese dressing for dipping.