Description
These Chicken, Cheese, and Zucchini Muffins are savory, protein-packed treats perfect for breakfast, snacks, or meal prep. They combine tender cooked chicken, fresh grated zucchini, and two types of cheese in a moist, flavorful muffin baked to golden perfection. Easy to make and versatile with optional fresh parsley, these muffins are wholesome and kid-friendly.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 2 large eggs
- 1/3 cup milk
- 1/4 cup olive oil or melted butter
- 1/4 cup plain Greek yogurt or sour cream
Main Ingredients
- 1 cup cooked chicken breast (finely chopped or shredded)
- 1 medium zucchini (grated and squeezed of excess moisture)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and black pepper. Whisk these together to distribute the leavening agents and seasonings evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, olive oil (or melted butter), and Greek yogurt until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep the muffins tender.
- Fold in Main Ingredients: Gently fold in the finely chopped cooked chicken, grated zucchini (make sure to squeeze out excess moisture), shredded cheddar cheese, grated Parmesan, and chopped fresh parsley if using. Mix until ingredients are evenly distributed throughout the batter.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- These muffins are excellent for meal prep and school lunches as they can be frozen and reheated as needed.
- You can substitute chopped spinach or shredded carrots for the zucchini for a different vegetable variation.
- Ensure you squeeze out excess moisture from the zucchini to prevent soggy muffins.
- Use either olive oil or melted butter according to your preference for healthier fat options or richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
