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Mini BBQ Pulled Chicken Corn Muffins are the perfect blend of savory and sweet, making them an irresistible snack or appetizer for any occasion. These delightful bite-sized treats offer a satisfying combination of tender pulled chicken enveloped in a fluffy, cornbread-like muffin. Whether you're hosting a casual gathering, a game day party, or simply looking for a tasty addition to your meal prep, these muffins are sure to impress. The harmonious flavors of tangy BBQ sauce and the natural sweetness of corn come together to create a deliciously unique culinary experience that is both comforting and exciting.

Mini BBQ Pulled Chicken Corn Muffins

Discover the deliciousness of Mini BBQ Pulled Chicken Corn Muffins, a perfect snack or appetizer that blends savory pulled chicken with sweet cornbread. These bite-sized treats are great for any occasion, from game days to casual gatherings. With tender chicken, tangy BBQ sauce, corn, and cheese, every muffin is bursting with flavor. Easy to make and versatile, they can be served as snacks or part of a meal, making them a must-try for every home cook!
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Ingredients
  

1 cup cooked pulled chicken, shredded

1 cup BBQ sauce (your favorite variety)

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk (or substitute with milk and a splash of vinegar)

2 large eggs

¼ cup vegetable oil

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

1 cup shredded cheddar cheese (sharp or mild based on preference)

¼ cup chopped green onions (optional, for garnish)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C). Prepare a mini muffin tin by greasing it lightly or lining the cups with mini muffin liners for easy removal.

    Prepare Pulled Chicken: In a medium mixing bowl, combine the shredded chicken with the BBQ sauce. Stir until the chicken is evenly coated, then set this mixture aside to allow the flavors to meld.

      Mix Dry Ingredients: In a large bowl, add the cornmeal, all-purpose flour, baking powder, and salt. Use a whisk to mix these dry ingredients thoroughly, ensuring there are no lumps.

        Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vegetable oil until you achieve a smooth and consistent mixture.

          Combine Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently stir the mixtures together until just combined; be cautious not to over-mix, as this could make the muffins tough.

            Add Corn and Cheese: Carefully fold in the corn kernels and shredded cheddar cheese into the batter, ensuring they are evenly distributed without overworking the batter.

              Fill Muffin Tin: Spoon about a tablespoon of the muffin batter into each mini muffin cup. Next, add approximately a teaspoon of the BBQ pulled chicken on top of the batter in each cup. Finally, use an additional tablespoon of batter to cover the chicken, ensuring it’s completely encased.

                Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes. The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean.

                  Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely. If you like, sprinkle with chopped green onions before serving.

                    Enjoy: Serve these delightful Mini BBQ Pulled Chicken Corn Muffins warm as a tasty appetizer or snack. Delight in the burst of flavors and enjoy!

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