Description
Crispy chicken nuggets baked inside fluffy waffle batter and topped with a rich maple butter drizzle, creating a fun and delicious savory-sweet handheld treat perfect for brunch, parties, or family dinners.
Ingredients
12 frozen chicken nuggets
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/4 cup milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
1/4 cup maple syrup
2 tablespoons softened butter (for maple butter)
Cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- Bake the chicken nuggets according to package instructions until crispy and fully cooked. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Spoon about 1 tablespoon of batter into the bottom of each muffin cup.
- Place one cooked chicken nugget into each cup.
- Cover each nugget with additional batter until the cups are about three-quarters full.
- Bake for 15–18 minutes, or until golden brown and a toothpick inserted into the waffle portion comes out clean.
- While baking, mix the softened butter with maple syrup until smooth to create the maple butter drizzle.
- Allow cupcakes to cool slightly, then remove from the pan and drizzle with maple butter before serving.
Notes
Add a pinch of cayenne pepper or smoked paprika to the batter for a subtle kick.
Swap maple butter for hot honey for a spicy-sweet variation.
Add a small cube of cheddar cheese with the chicken nugget for extra flavor.
Use breakfast sausage nuggets for a breakfast-style version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 8–10 minutes or microwave for 30–45 seconds.
Freeze for up to 2 months and reheat from frozen in the oven until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg
