Description
Savory, protein-packed muffins featuring tender chicken, melty cheese, and grated zucchini. Ready in 30 minutes, these muffins are perfect for snacks, breakfast, or as a side for soup night.
Ingredients
Scale
- 1 cup cooked chicken, shredded or finely chopped (about 5 oz)
- 1 cup zucchini, grated (about 1 medium zucchini)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 large eggs, room temperature
- 1/2 cup milk (dairy or unsweetened plant-based)
- 1/4 cup olive oil
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (optional)
- 1 teaspoon dried Italian herbs or oregano (optional)
- Extra cheese for topping (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Wash and grate zucchini (about 1 cup). If very wet, gently pat dry with a paper towel.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and dried herbs.
- In a large mixing bowl, beat eggs lightly. Add milk and olive oil, mixing until smooth.
- Stir in cheddar cheese, mozzarella cheese, cooked chicken, and grated zucchini.
- Add dry ingredients to wet mixture and fold gently with a spatula until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about 2/3 full. Top with extra cheese or herbs if desired.
- Bake for 18-22 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to keep muffins tender. Use room temperature eggs and milk for best texture. Muffins can be made gluten-free or dairy-free with appropriate substitutions. Store cooled muffins in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in microwave or low oven before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1
- Sodium: 220
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 1
- Protein: 8
Keywords: chicken muffins, zucchini muffins, savory snack, cheese muffins, easy muffin recipe, meal prep, kid-friendly, protein snack, healthy muffins