Go Back
Cheesy Chili Biscuit Muffins are a delightful fusion of flavors that offer an irresistible combination of savory chili and rich, melty cheese, all encased in a tender muffin. Whether you're looking for a quick snack, a comforting breakfast option, or a satisfying addition to a casual gathering, these muffins fit the bill perfectly. Their versatility makes them suitable for various occasions—be it a family brunch, a potluck with friends, or even meal prepping for the week ahead.

Cheesy Chili Biscuit Muffins for Lunch

Whip up a batch of Cheesy Chili Biscuit Muffins that blend savory flavors into a delightful treat! Perfect for breakfast, snacks, or gatherings, these muffins are easy to make with simple ingredients. Enjoy the rich taste of sharp cheddar cheese paired with the robust kick of chili in a soft, moist muffin. Ideal for any occasion, they're sure to be a hit with family and friends. Discover the joy of baking and delight in every cheesy bite!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded sharp cheddar cheese

1 cup cooked chili (homemade or canned, drained)

1/2 cup milk

1/4 cup vegetable oil

1 large egg

1/4 teaspoon cayenne pepper (optional, for extra heat)

1/4 cup fresh green onions, finely chopped (for garnish)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by either greasing it with non-stick spray or lining each cup with paper liners.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, garlic powder, salt, black pepper, and cayenne pepper (if you prefer a bit of spice). Whisk these ingredients together until they are evenly mixed.

      Incorporate Cheese and Chili: Gently fold in the shredded cheddar cheese and the drained cooked chili into the flour mixture. Ensure that you mix thoroughly, but take care to keep the consistency intact and not to add excess moisture.

        Blend Wet Ingredients: In a separate bowl, combine the milk, vegetable oil, and egg. Use a whisk to mix these ingredients together until they are well blended and smooth.

          Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently, just until combined. The batter should appear lumpy but thoroughly moistened—avoid overmixing to maintain a light texture.

            Fill Muffin Tins: Using a spoon or a cookie scoop, fill each prepared muffin cup with the batter, aiming to fill them approximately three-quarters full to allow room for rising.

              Bake: Place the muffin tin in the preheated oven. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

                Cool and Garnish: Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Carefully transfer the muffins to a wire rack to cool completely. Before serving, sprinkle the tops with the finely chopped green onions for a fresh touch.

                  Serve: These Cheesy Chili Biscuit Muffins are delicious when enjoyed warm or at room temperature. They make for a fantastic lunch option or snack, especially paired with fresh salsa or creamy guacamole on the side!

                    Prep Time, Total Time, Servings:

                      - 20 minutes | 30 minutes | Makes 12 muffins