Crispy Golden Buffalo Chicken Jalapeño Cornbread Muffins
If you love bold flavors, a bit of heat, and the comforting taste of cornbread, you’re in for a treat! These Crispy Golden Buffalo Chicken Jalapeño Cornbread Muffins are everything you need for game day snacks, a casual dinner, or even a spicy twist to your brunch spread. They’re packed with shredded chicken, cheddar cheese, tangy buffalo sauce, and a kick of jalapeño. Trust me, they’ll be the star of your table! 🌟
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spoon or cookie scoop for batter
- Wire rack (for cooling)
- Ingredient Substitutions & Additions 🌟
- Spice Control: Swap jalapeños with mild green chilies if you prefer less heat.
- Cheese Lovers: Try pepper jack or a sharp white cheddar for added flavor.
- Extra Texture: Stir in corn kernels or crispy bacon bits.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Ingredients
- Ingredients for Buffalo Chicken Jalapeño Cornbread Muffins 🛒
- Cornmeal: The star of the show for that signature cornbread texture.
- Flour: Balances the cornmeal for a soft fluffy structure.
- Baking Powder: Gives these muffins their rise.
- Buttermilk: Adds moisture and a slight tang.
- Vegetable Oil: Keeps them tender and moist.
- Eggs: Binds everything together.
- Chicken: Rotisserie chicken works wonders for quick prep.
- Buffalo Sauce: Adjust the heat to your liking!
- Cheddar Cheese: Melts beautifully for gooey goodness.
- Jalapeños: For that spicy zesty kick.
- Green Onions: A fresh garnish to tie everything together.
Instructions
- Preheat the Oven
- Set your oven to 400°F (200°C). Grease or line a muffin tin.
- Mix Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- Combine Wet Ingredients
- In a separate bowl, whisk together buttermilk, vegetable oil, and eggs until smooth.
- Combine and Mix
- Slowly add the wet ingredients to the dry, stirring until just combined. Do not overmix.
- Fold in the Flavors
- Gently fold in chicken, buffalo sauce, cheddar cheese, and jalapeños. The batter should look vibrant and chunky!
- Fill the Muffin Tin
- Spoon batter into the prepared tin, filling each cup about 2/3 full.
- Bake to Perfection
- Bake for 18-20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Garnish
- Let the muffins cool slightly, then transfer them to a wire rack. Garnish with chopped green onions for a fresh finish.
Notes
What to Serve with Buffalo Cornbread Muffins 🍽️
A cool ranch or blue cheese dressing for dipping.
A fresh green salad or slaw for balance.
Pair with a hearty soup or chili for a comforting meal.
Storage & Reheating Tips 📦
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months. Reheat in the oven for that freshly baked texture.
A cool ranch or blue cheese dressing for dipping.
A fresh green salad or slaw for balance.
Pair with a hearty soup or chili for a comforting meal.
Storage & Reheating Tips 📦
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months. Reheat in the oven for that freshly baked texture.