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Chicken Nugget and Waffle Cupcakes


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Rate this recipe 4.5/5 (12 Votes)
Chicken Nugget and Waffle Cupcakes 1 Picture


  • 6 6 6 tablespoons butter
  • 1/4 1/4 1/4 cup honey
  • 1 1 1 cup Original Bisquick™ mix
  • 1/2 1/2 1/2 cup milk
  • 1 1 1 egg
  • 24 24 24 frozen breaded chicken breast chunks


Adapted from


Step 1

Preheat oven to 400°F. Spray the inside of mini muffin tins with non-stick baking spray. Slice butter into six 1-tablespoon slices, then cut each slice into four small cubes. Place one cube in the bottom of each mini muffin cup. Drizzle 1/2 teaspoon of honey over the butter in each cup.
Stir the pancake mix, milk and egg together until blended. Pour just enough batter in each muffin cup to fill the muffin cup 3/4 of the way with batter.
Press a breaded chicken chunk into the center of the batter in each muffin cup.
Bake at 400°F for 9-13 minutes, or just until the edges of the waffle batter begin to turn light, golden brown. Remove muffins from each cup immediately by running a knife gently around the edges, the lifting off to a serving plate
Serve with remaining honey for dipping. Enjoy!

Maybe pre-cook the nuggets.

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