Ingredients
- 2 cups cooked, shredded chicken breast
- 1/2 cup buffalo sauce
- 1/4 cup melted butter
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup milk
- 1/4 cup sour cream
- 1 large egg
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
Feel free to experiment with substitutions. For instance, you can use Greek yogurt instead of sour cream, or cheddar cheese if blue cheese isn’t your favorite. My kitchen is my playground, and I encourage you to make it yours too!
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the shredded chicken with buffalo sauce and melted butter. Set aside.
- In a separate large bowl, whisk together flour, cornmeal, baking powder, salt, and garlic powder.
- In another bowl, combine milk, sour cream, and the egg, whisking until smooth.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
- Fold in the chicken mixture, blue cheese, and green onions gently.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Remember, just like my abuela taught me, trust your senses and enjoy the process. Cooking is about feeling your way through, so don’t worry if your batter looks a little different—it’s all part of the adventure!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International