Save Miniature, savory muffins combining the comfort of chicken pot pie with the sweetness of cornbread—perfect as party snacks or a cozy dinner treat.
Ingredients
- For the Filling: 1 tablespoon unsalted butter 1/2 small onion, finely diced 1 small carrot, peeled and diced 1 celery stalk, diced 1 clove garlic, minced 1/2 cup frozen peas 1 cup cooked chicken breast, shredded 2 tablespoons all-purpose flour 3/4 cup low-sodium chicken broth 1/4 cup whole milk 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper
- For the Cornbread Muffin Batter: 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup buttermilk 1/4 cup unsalted butter, melted and cooled
Instructions
- Step 1:
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line with paper liners.
- Step 2:
- Prepare the filling: In a skillet over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery sauté until softened, about 4 minutes. Stir in garlic cook for 30 seconds.
- Step 3:
- Add the shredded chicken and peas stir to combine.
- Step 4:
- Sprinkle the flour over the mixture and stir for 1 minute. Gradually add chicken broth and milk, stirring constantly until the mixture thickens, about 3-4 minutes.
- Step 5:
- Stir in thyme, salt, and pepper. Remove from heat and let the filling cool slightly.
- Step 6:
- Prepare the cornbread batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Step 7:
- In another bowl, whisk eggs, buttermilk, and melted butter. Add wet ingredients to dry ingredients stir until just combined (do not overmix).
- Step 8:
- Spoon 1 tablespoon of cornbread batter into each muffin cup, spreading to cover the bottom. Top each with 1 heaping tablespoon of cooled chicken filling, then cover with another tablespoon of cornbread batter.
- Step 9:
- Bake for 18 20 minutes, or until tops are golden brown and a toothpick inserted into the muffin part comes out clean.
- Step 10:
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Save Required Tools
Muffin tin (12-cup) Mixing bowls Skillet Whisk Spatula Measuring cups and spoons
Allergen Information
Contains Wheat (gluten), Milk, Eggs May contain Soy (if using non-dairy substitutes or baking powder with soy) Always check ingredient labels for possible allergens.
Nutritional Information
Calories: 215 Total Fat: 7 g Carbohydrates: 27 g Protein: 10 g
Save These muffins are a perfect blend of savory and sweet, ideal for any occasion.
Recipe FAQ
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken is a convenient option that works well and saves preparation time.
- → What can I substitute for peas in the filling?
Corn or green beans are great alternatives that maintain the texture and flavor balance.
- → How do I know when the muffins are done baking?
They are ready when the cornbread tops turn golden brown and a toothpick inserted comes out clean.
- → Can I add a spicy kick to these savory muffins?
Yes, adding a pinch of cayenne pepper to the filling provides a subtle heat without overpowering other flavors.
- → What is the best way to serve these muffins?
Serve warm, either as party snacks or alongside a fresh side salad for a balanced meal.