Description
These Chicken, Cheese, and Zucchini Muffins are a delicious savory treat that’s perfect for snacking or packing in lunchboxes. Packed with protein from chicken, cheesy goodness, and a hint of zucchini, these muffins are easy to make and even easier to enjoy.
Ingredients
- 1 cup cooked chicken breast, finely chopped
- 1 cup zucchini, grated and excess moisture squeezed out
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/3 cup milk
- 2 tablespoons olive oil
Ingredients:
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line with paper liners.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and black pepper.
- Mix the wet ingredients: In a separate bowl, beat the eggs, then stir in the milk and olive oil.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
- Add mix-ins: Fold in the cooked chicken, grated zucchini, cheddar cheese, and Parmesan.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins freeze well—store in an airtight container and reheat in the microwave or oven.
- You can substitute the cheddar with mozzarella or a dairy-free cheese alternative.
- Great for lunchboxes or as a savory snack.
