Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with nonstick spray or a thin film of oil. This helps the cheese crust release nicely once it’s baked.
In a medium bowl, toss together the shredded mozzarella and shredded cheddar. Scoop about 1 heaping tablespoon of the cheese mixture into each muffin cup, spreading it out a bit to cover the bottom. This will form your cheesy, low-carb ‘crust.’
Place the muffin tin in the preheated oven and bake for 6–8 minutes, just until the cheese is melted and starting to bubble and brown lightly around the edges. It should look set but not dark. Remove the pan and let the cheese crusts cool for a few minutes while you mix the filling. Leave the oven on.
While the crusts cool slightly, make the buffalo chicken filling. In a large mixing bowl, combine the softened cream cheese and buffalo wing sauce. Stir until smooth and creamy.
Add the shredded chicken, eggs, green onions (if using), garlic powder, onion powder, salt, and black pepper to the bowl. Stir everything together until the chicken is evenly coated and the mixture is well combined. It should be thick but spoonable.
Gently press down the melted cheese in each muffin cup with the back of a spoon to help it form a shallow ‘cup.’ Then divide the buffalo chicken mixture evenly among the 10–12 muffin cups, mounding it slightly in the center if needed.
If you like blue cheese, sprinkle a little crumbled blue cheese on top of each cup. This gives them that classic buffalo flavor that reminds me of old bowling alley wings and Friday night suppers.
Return the muffin tin to the oven and bake for 15–18 minutes, or until the cups are set in the center and lightly browned on top. You’ll see a bit of bubbling around the edges from the cheese.
Remove the pan from the oven and let the cups cool in the tin for at least 5–10 minutes. This cooling time helps the cheese crust firm up so the cups hold together when you lift them out.
Run a thin knife or spatula around the edges of each cup to loosen, then gently lift them out onto a serving plate. Serve warm, with ranch or blue cheese dressing on the side for dipping or drizzling, and a few celery sticks tucked alongside if you like.
