Introduction

Chicken Nugget and Waffle Cupcakes are a fun twist on the classic combination of chicken and waffles. These bite-sized treats combine crispy chicken chunks baked into fluffy, sweet waffles, perfect for snacks or parties.

The image shows a white oval plate filled with small round cakes that have a golden-brown crumbly topping in the center. Each cake has a thick light beige base layer with a rough-textured topping slightly sunken into the cake, which is darker brown and crumbly. The cakes are arranged closely together, some facing top up while others show the rough sides. To the side on the plate is a small round metal bowl filled with a clear golden syrup. The whole set sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

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.
Step 2: Stir the pancake mix, milk, and egg together until blended. Pour just enough batter in each muffin cup to fill the cup 3/4 of the way full.
Step 3: Press a breaded chicken chunk into the center of the batter in each muffin cup.
Step 4: Bake at 400°F for 9-13 minutes, or until the edges of the waffle batter turn light, golden brown. Remove muffins from each cup immediately by running a knife gently around the edges, then lift off to a serving plate.
Step 5: Serve with the remaining honey for dipping. Enjoy!

Tips & Variations

Use different flavored honey or drizzle with maple syrup for added sweetness.
Swap frozen chicken nuggets for homemade or your favorite brand for variety.
Try adding a pinch of cinnamon or vanilla extract to the batter for extra flavor.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F for 5-7 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A round plate holds seven cupcakes arranged in a circle, each cupcake has three visible layers: a light golden-brown base, a thick white creamy layer in the middle, and a small round golden-brown crumbly topping. Two of the cupcakes have their tops cut open, revealing a glossy amber syrup inside the base layer, with pieces of the crumbly topping resting on the creamy layer. The surface beneath the plate is a white marbled texture, and a white cup filled with dark brown liquid is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen nuggets?

Yes, but make sure the chicken pieces are breaded and partially cooked or fully cooked before baking to ensure they are safe and properly cooked through.

Can I make these cupcakes ahead of time?

You can prepare and bake them in advance, then reheat before serving. For best texture, reheat in an oven or toaster oven rather than a microwave.

Chicken Nugget and Waffle Cupcakes Recipe

Print Recipe

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Chicken Nugget and Waffle Cupcakes combine crispy breaded chicken chunks baked inside fluffy, golden mini waffles, creating a fun and delicious handheld snack perfect for parties or an easy family meal.

Author: Maya
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 mini waffle cupcakes 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

For the Waffle Batter

1 cup Original Bisquick™ mix
1/2 cup milk
1 egg
6 tablespoons butter, sliced into small cubes
1/4 cup honey, divided

For the Chicken

24 frozen breaded chicken breast chunks

Instructions

Preheat and Prepare Muffin Tins: Preheat your oven to 400°F. Generously spray the inside of a mini muffin tin with non-stick baking spray to prevent sticking.
Add Butter and Honey: Place one small cube of butter in the bottom of each muffin cup. Drizzle about half a teaspoon of honey over the butter in each cup to add sweetness and moisture to the batter while baking.
Mix Waffle Batter: In a mixing bowl, stir together the Original Bisquick™ mix, milk, and egg until just blended and smooth.
Fill Muffin Cups: Pour the batter into each muffin cup, filling each about 3/4 full to allow space for the chicken nugget.
Insert Chicken Nuggets: Press one frozen breaded chicken chunk firmly into the center of the batter in each muffin cup, ensuring it is somewhat submerged.
Bake: Place the muffin tin in the oven and bake at 400°F for 9 to 13 minutes, or until the waffle edges turn a light golden brown and the chicken is warmed through.
Remove and Serve: Carefully run a knife around the edges of each waffle cupcake to loosen them, then lift them out onto a serving plate. Serve warm with the remaining honey for dipping and enjoy!

Notes

Use frozen breaded chicken chunks; no need to thaw before baking in this recipe.
A mini muffin tin is ideal for portion size and presentation.
Serve immediately for best texture — waffles will be fluffy and chicken crispy.
For a spicy kick, try drizzling some hot honey instead of regular honey.
Carefully remove cupcakes from the tin to prevent breaking; cooling slightly helps set them.

Keywords: Chicken nuggets, waffle cupcakes, breakfast snacks, mini waffles, kids meal, party food, easy baked recipe