Description
These Chicken, Cheese, and Zucchini Muffins are a savory, protein-packed snack or breakfast option. Combining tender shredded chicken, fresh zucchini, sharp cheddar cheese, and fragrant green onions, these muffins are moist and flavorful with a perfect balance of textures. Baked to golden perfection, they make excellent grab-and-go treats that can be enjoyed warm or at room temperature.
Ingredients
Scale
Primary 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 a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and milk until they are well combined and slightly frothy.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, garlic powder, salt, and pepper to the egg mixture. Stir gently until the mixture is just combined, being careful not to overmix.
- Add Main Components: Fold in the shredded chicken, grated zucchini, shredded cheddar cheese, and chopped green onions evenly into the batter. If you like some heat, add the optional red pepper flakes at this stage.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling each nearly to the top for a nice muffin shape.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when 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 for about 5 minutes before removing them. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute the cheddar cheese with any other sharp or mild cheese you prefer, such as mozzarella or gouda.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- Make sure to squeeze out excess moisture from the grated zucchini to prevent soggy muffins.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- Adding herbs like parsley or thyme can enhance the flavor profile.
- If you want to increase the protein content, consider adding a spoonful of Greek yogurt or cottage cheese to the batter.
