Go Back
Cheesy Chili Biscuit Muffins are a delightful culinary creation that marries the comforting qualities of traditional biscuits with the robust, hearty flavor of chili. This recipe is not just about satisfying hunger; it’s about bringing people together over a dish that is both delicious and versatile. Whether you’re serving them for breakfast, as a savory snack, or at a gathering with friends, these muffins are sure to impress with their unique flavor profile and satisfying texture.

Cheesy Chili Biscuit Muffins for Lunch

Discover the mouthwatering delight of Cheesy Chili Biscuit Muffins, a perfect blend of comforting biscuits and zesty chili. Ideal for any occasion, these muffins are versatile enough to be enjoyed for breakfast, a savory snack, or at gatherings. With a scrumptious combination of sharp cheddar cheese and hearty chili, they're sure to impress. Explore the easy-to-follow recipe and tips to make these fluffy, flavor-packed treats that everyone will love. Perfect for sharing with friends and family!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/3 cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

1 cup cooked chili (choose beef, turkey, or a vegetarian variety)

1/2 cup milk

2 large eggs

1/2 cup diced green onions (optional, for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing it with cooking spray to prevent the muffins from sticking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder until thoroughly mixed.

      Incorporate Butter: Add the cold, cubed butter to the bowl with the dry ingredients. Using a pastry cutter or your fingertips, mix the butter into the flour mixture until you achieve a texture resembling coarse crumbs.

        Add Cheese: Gently fold in the shredded sharp cheddar cheese, making sure it is distributed evenly throughout the mixture.

          Mix Wet Ingredients: In a separate bowl, whisk together the milk and eggs until they are well combined and frothy.

            Combine Mixtures: Create a well in the center of the dry ingredients and pour the wet mixture into it. Carefully stir until the ingredients are just combined; be mindful not to overmix. The batter should remain lumpy.

              Fold in Chili: Gently fold in the cooked chili, ensuring it is evenly integrated into the batter without overworking it.

                Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.

                  Bake: Transfer the muffin tin to the preheated oven and bake for 18-20 minutes. The muffins are ready when they are golden brown on top and a toothpick inserted into the center comes out clean.

                    Cool and Serve: After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely. Serve warm with a sprinkle of diced green onions on top, if desired.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12

                        - Presentation Tips: Arrange the muffins on a rustic wooden board or a colorful plate, and garnish with a few additional green onions for a fresh touch. Serve with small bowls of salsa or sour cream for dipping. Enjoy!