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Irresistible Super Bowl BBQ Chicken Stuffed Cornbread Muffins

BBQ chicken stuffed cornbread muffins - featured image
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These BBQ chicken stuffed cornbread muffins combine smoky barbecue chicken with sweet, golden cornbread for a quick, hearty, and flavorful game day snack that’s perfect for parties.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie or slow-cooked)
  • 1/2 cup BBQ sauce (Sweet Baby Ray’s recommended)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely chopped red onion (optional)
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup yellow cornmeal (medium grind)
  • 3/4 cup all-purpose flour (or gluten-free flour blend)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/2 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Prepare the BBQ Chicken Filling: In a medium bowl, combine 2 cups shredded cooked chicken with 1/2 cup BBQ sauce, 1/2 cup sharp cheddar cheese, chopped red onion (if using), smoked paprika, salt, and pepper. Mix well until chicken is evenly coated. Set aside.
  2. Preheat your oven to 375°F (190°C). Lightly grease or line your 12-cup muffin tin.
  3. Make the Cornbread Batter: In a large bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl, beat 1 cup buttermilk with 2 large eggs and 1/4 cup melted butter. Pour wet ingredients into dry and gently stir until just combined. Fold in 1/2 cup shredded cheddar cheese if using.
  4. Assemble the Muffins: Spoon a tablespoon of cornbread batter into each muffin cup, spreading it slightly. Add about 2 tablespoons of the BBQ chicken filling on top of the batter in each cup, then cover with more batter until cups are about 3/4 full. Smooth the top.
  5. Bake for 18-22 minutes or until cornbread is golden and a toothpick inserted near the edge comes out clean (avoid the filling area). Muffins should spring back lightly when pressed.
  6. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to avoid soggy bottoms.
  7. Serve warm or at room temperature. Reheat in a 350°F oven for 10-12 minutes if desired.

Notes

Do not overmix the cornbread batter to keep muffins tender. If BBQ chicken filling is too saucy, drain excess liquid before stuffing. Tent muffins with foil if tops brown too fast. Rotate muffin tin halfway through baking for even cooking. Prepare chicken filling a day ahead to save time.

Nutrition

Keywords: BBQ chicken, cornbread muffins, Super Bowl snacks, party snacks, easy recipe, game day food, stuffed muffins

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