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Buffalo Chicken Muffins Recipe

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4.1 from 12 reviews

  • Author: Eliza
  • Total Time: 40 minutes
  • Yield: 32 mini muffins

Description

These Buffalo Chicken Muffins are savory, spicy bite-sized snacks packed with ground chicken, buffalo sauce, and a cheesy breadcrumb mixture. Perfect as an appetizer, party snack, or protein-packed treat, they are baked to golden perfection with a slightly crispy edge and tender inside. Easy to prepare, these mini muffins combine classic buffalo wing flavors into a convenient, mess-free form.

Ingredients

Main Ingredients

  • 1 lb Ground Chicken (92/8)
  • 1/2 medium (125g) Sweet Onion, diced
  • 3-5 cloves Garlic, minced
  • 1/2 cup (120g) Frank's RedHot Buffalo Sauce
  • 1 tbsp (10g) Ranch Dip Mix
  • 1/2 tsp Black Pepper
  • 4 large Eggs (or 1 cup liquid egg whites)
  • 1/2 cup (56g) Shredded Mozzarella Cheese (or choice of cheese)
  • 1/2 cup (56g) Breadcrumbs (or crushed pork rinds for low carb option)

Instructions

  1. Preheat Oven and Prepare Molds: Preheat your oven to 400°F (200°C) and prepare two 24-muffin tins or silicone molds. This recipe yields 32 mini muffin-size chicken bites, but you can adjust the size if desired.
  2. Cook Chicken Mixture: In a pan over medium-high heat, add the ground chicken, diced onion, and minced garlic. Cook thoroughly until the chicken is fully cooked through.
  3. Incorporate Sauces and Seasoning: Once the chicken is cooked, add the ranch dip mix, black pepper, and Frank's RedHot Buffalo Sauce. Continue cooking for 2-3 minutes until the mixture thickens slightly. Remove from heat and transfer to a large mixing bowl.
  4. Mix Eggs, Cheese, and Breadcrumbs: Whisk the eggs together separately. Add the eggs, shredded mozzarella, and breadcrumbs to the warm chicken mixture. Stir well to combine all ingredients evenly.
  5. Fill Muffin Tins and Bake: Spoon the mixture evenly into the prepared muffin tins, filling 32 slots. Place in the oven and bake for 22-25 minutes. Look for a slight browning around the edges and bottoms. If tops brown too quickly before the bottoms cook through, cover with foil and continue baking.
  6. Cool and Store: Allow the muffins to cool briefly before removing from the tins to finish cooling. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Use crushed pork rinds instead of breadcrumbs for a low-carb version.
  • Adjust the amount of buffalo sauce for desired spice level.
  • Cover with foil during baking if muffin tops brown too quickly to prevent burning.
  • Allow to cool before removing from molds to avoid breaking apart.
  • Refrigerate leftovers promptly for best freshness.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/buffalo-chicken-muffins-recipe/