Pulled Chicken Cornbread Cupcakes

Chicken Corn Muffin Cups

This is the first recipe I made from The Messy Baker. It was the perfect opportunity to use my pan from Quirky that a friend gave me for my birthday. I made these months ago but had to wait for the book’s publish date to share.

Chicken Corn Muffin Cups

We love cornbread and I love this pan. It’s a regular muffin pan on the bottom and has a special silicon cap that creates an empty cavity in the middle. Perfect for a secret filling.

I made lime cornbread with a lime zest butter and filled the cavity with pulled chicken that I made in the crock pot.

This is a very fun dish and would make a nice snack or dinner. I found it very filling! I managed about two muffins and was stuffed.

Pulled Chicken in Lime Cornbread Cups

Yield: 18 muffins

Pulled Chicken in Lime Cornbread Cups


Lime Cornbread

2 cups AP flour

1 cup cornmeal

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 cup sugar

1/4 cup brown sugar

1 egg

1 cup buttermilk

3/4 cup melted butter

1 tsp vanilla

zest of 1 lime

Whipped Honey Lime Butter

1 stick butter, at room temperature

1 tbs honey

zest of 1 lime

1tbs fresh lime juice

pinch of salt


  1. Preheat the oven to 350 and line a muffin tray with paper liners. In a large bowl whisk together the flour, cornmeal, baking power, baking soda and salt.
  2. In a medium bowl mix together the sugar, egg, buttermilk, butter, vanilla and lime zest. Pour the wet ingredients into the dry and stir until just combined.
  3. Fill the muffin cups and bake for 15-20 minutes.
  4. Make the butter. In a small bowl stir all of the ingredients together until light and fluffy.

adapted from The Messy Baker

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