Description

Warm, cheesy, and packed with savory goodness, these chicken, cheese & zucchini muffins are a quick, satisfying snack or meal prep staple. Tender chicken, gooey cheese, and fresh zucchini are baked into golden muffins that are both wholesome and delicious.

Ingredients

Scale

1 ½ cups (190g) all-purpose flour (or whole wheat or gluten-free blend)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs, room temperature
½ cup (120ml) milk (whole milk or dairy-free alternative)
⅓ cup (80ml) olive oil or melted butter
1 cup (130g) cooked chicken breast, shredded or finely chopped
1 cup (120g) shredded cheddar cheese (or mozzarella, gouda, or feta)
1 medium zucchini (about 150g), grated and squeezed to remove excess moisture
2 tablespoons chopped fresh parsley or chives (optional)
½ teaspoon garlic powder (optional)
Extra shredded cheese for topping (optional)
Sesame seeds or poppy seeds for topping (optional)

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly spray with cooking spray.
Grate zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
In a separate bowl, whisk eggs, milk, and olive oil or melted butter until smooth and slightly frothy.
Stir in garlic powder and chopped herbs (if using) into the wet mixture.
Add shredded chicken, shredded cheese, and squeezed zucchini to the wet mixture. Stir gently to combine.
Pour wet mixture into dry ingredients. Fold together with a spatula or wooden spoon until just combined; do not overmix.
Divide batter evenly among the 12 muffin cups, filling each about ¾ full. Top with extra cheese or seeds if desired.
Bake for 20-25 minutes, until muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy muffins. Mix gently to keep muffins tender. Use leftover rotisserie chicken for convenience. For gluten-free, use a 1:1 baking blend. Muffins freeze well for up to 2 months. Swap cheese or add extra veggies for variations.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 2
Sodium: 320
Fat: 6
Saturated Fat: 2.5
Carbohydrates: 16
Fiber: 1
Protein: 9

Keywords: chicken muffins, savory muffins, zucchini muffins, cheese muffins, meal prep, high protein snack, easy snack, lunchbox, freezer friendly, gluten free option