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When crafting the perfect Cheesy Chili Biscuit Muffins, texture is key. Achieving that ideal coarse crumb is essential for a light and fluffy muffin. To do this, you’ll want to start by properly cutting the butter into the dry ingredients. Use a pastry cutter or your fingers to work the cold butter into the flour mixture until it resembles coarse crumbs. This technique allows the butter to remain in small, pea-sized pieces, which will create steam pockets during baking that contribute to the fluffy texture.

Cheesy Chili Biscuit Muffins for Lunch

Explore the delicious world of Cheesy Chili Biscuit Muffins, a perfect blend of flaky biscuit textures and hearty chili flavors. These savory muffins are an inviting twist on comfort food, ideal for breakfast, snacks, or dinners. With easy preparation and a few simple ingredients like sharp cheddar and chili, you’ll have a crowd-pleaser in no time. Bake a batch for your next gathering and enjoy the delightful aroma and taste that everyone will love!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

½ cup unsalted butter, cold and cubed

1 cup shredded sharp cheddar cheese

1 cup cooked chili (beef, turkey, or vegetarian)

¾ cup buttermilk

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon cayenne pepper (optional, for extra heat)

Fresh chives or green onions, finely chopped (for garnish)

Instructions
 

Prepare the Oven and Muffin Tin: Start by preheating your oven to 400°F (200°C). Grease a muffin tin generously or line it with muffin liners for easy removal.

    Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, garlic powder, onion powder, and cayenne pepper. Whisk the ingredients thoroughly until they are well mixed.

      Incorporate Cold Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized clumps.

        Add Cheese: Fold in the shredded sharp cheddar cheese until it is evenly dispersed throughout the mixture, ensuring each muffin has that cheesy goodness.

          Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk and the large egg until fully combined, creating a frothy mixture.

            Combine Wet and Dry Mixtures: Carefully pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Take care not to overmix, as this will help keep your muffins light and fluffy.

              Incorporate Chili: Gently fold in the cooked chili, ensuring it's evenly distributed throughout the batter without overworking it.

                Fill the Muffin Cups: Using a spoon or cookie scoop, fill each muffin cup in the tin about ¾ full with the batter.

                  Bake to Perfection: Place the muffin tin in the preheated oven and bake for 15-20 minutes. The muffins should rise and turn a beautiful golden brown. Use a toothpick inserted into the center of a muffin; it should come out clean when they’re done.

                    Cool and Garnish: Allow the muffins to cool in the tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely. Just before serving, sprinkle the tops with chopped chives or green onions for a fresh touch.

                      Enjoy your delicious and savory Cheesy Chili Biscuit Muffins warm, perfect as a tasty lunch or satisfying snack!

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins