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Imagine the perfect bite-sized treat that seamlessly blends the sweetness of corn muffins with the savory, smoky flavor of BBQ pulled chicken. The Mini BBQ Pulled Chicken Corn Muffins recipe offers just that, making it a delightful option for any occasion. Whether you’re hosting a gathering, looking for a unique snack, or simply want to impress your family with something special, these muffins are versatile enough to serve as appetizers, party treats, or even a cozy meal.

Mini BBQ Pulled Chicken Corn Muffins

Treat your taste buds to Mini BBQ Pulled Chicken Corn Muffins—a delightful fusion of sweet corn muffins and savory BBQ chicken. Perfect for parties or cozy family meals, these easy-to-make bites are packed with flavor and versatility. With simple ingredients like pulled chicken, BBQ sauce, corn, and cheese, even novice cooks can whip up a crowd-pleaser. Enjoy them as appetizers, snacks, or a hearty meal. Discover the joy of baking these flavorful muffins today!
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Ingredients
  

1 cup cooked pulled chicken (shredded)

1 cup BBQ sauce (your favorite)

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk

2 large eggs

¼ cup vegetable oil

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheddar cheese

¼ cup chopped green onions (optional for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin or line it with mini muffin liners.

    Prepare Pulled Chicken: In a medium bowl, mix the shredded chicken with the BBQ sauce until well combined. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.

        Mix Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and vegetable oil until smooth.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over-mix.

            Add Corn and Cheese: Fold in the corn kernels and shredded cheddar cheese gently into the batter.

              Fill Muffin Tin: Spoon a tablespoon of the batter into each mini muffin cup, then add about a teaspoon of the BBQ pulled chicken on top of the batter. Use another tablespoon of batter to cover the chicken in each cup.

                Bake: Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

                  Cool and Serve: Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack. Garnish with chopped green onions if desired.

                    Enjoy: Serve warm as an appetizer or snack, and enjoy your delightful Mini BBQ Pulled Chicken Corn Muffins!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 24 muffins