Description
These savory Chicken, Cheese, and Zucchini Muffins are a delicious and protein-packed snack or breakfast option. Packed with shredded chicken, fresh zucchini, and sharp cheddar cheese, these muffins are moist, flavorful, and easy to prepare. Perfect for meal prep or on-the-go eating, they provide a balanced combination of veggies, protein, and carbs in a convenient handheld form.
Ingredients
Scale
Main Ingredients
- 1 cup cooked shredded chicken
- 1 medium zucchini, grated
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for a spicy kick
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners to prepare for baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk the two eggs together with the 1/4 cup of milk until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the all-purpose flour, baking powder, garlic powder, salt, and pepper into the wet mixture. Mix gently until just combined to avoid overworking the batter.
- Fold in Add-ins: Carefully fold the shredded chicken, grated zucchini, shredded cheddar cheese, and chopped green onions into the batter. If you like a bit of heat, add the optional red pepper flakes and mix to distribute evenly.
- Fill Muffin Tin: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins turn golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the tin before removing. Serve warm or at room temperature for a tasty snack or meal accompaniment.
Notes
- Make sure to squeeze excess moisture out of the grated zucchini to prevent soggy muffins.
- You can substitute cheddar cheese with mozzarella or your favorite cheese blend.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat muffins in the oven or microwave before serving for best taste.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
