Discover this amazing recipe! If you’re seeking a wholesome yet tasty treat, these Chicken, Cheese, and Zucchini Muffins are ideal. They’re not only simple to prepare, but they also blend the savory richness of chicken and cheese with the mild, crisp taste of zucchini. These muffins work wonderfully for breakfast, a grab-and-go snack, or even as a dinner accompaniment. Let’s start baking!
When muffins come to mind, you might immediately think of sweet varieties. Nevertheless, savory muffins offer a flexible and fulfilling choice that works for any time of day. The Chicken, Cheese, and Zucchini Muffins merge protein-rich chicken with healthy zucchini and tasty cheeses, striking a perfect balance between flavor and nutrition.
This recipe appeals to children and works excellently for meal preparation. Each bite delivers the hearty texture of pulled chicken and the depth of cheddar and Parmesan cheeses. Whether you’re getting ready for a family event or seeking nutritious snacks for the office or school, these muffins will definitely delight.
Chicken, Cheese, and Zucchini Muffins
Ingredients
- 2 medium zucchinis grated
- 1.5 cups shredded cooked chicken
- 1 cup cheddar cheese shredded
- 0.5 cup Parmesan cheese
- 2 large eggs
- 0.25 cup almond flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 tablespoon olive oil optional, for greasing muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or line with muffin papers.
- Grate the zucchinis and press out excess water using a clean dish towel or paper towels.
- In a large bowl, mix grated zucchini, shredded chicken, cheddar, Parmesan, eggs, almond flour, baking powder, garlic powder, salt, and pepper until well combined.
- Divide the mixture evenly among the muffin cups, filling them nearly to the top.
- Bake for 20-25 minutes, or until the muffins are golden brown and firm to the touch.
- Let the muffins cool for several minutes in the pan before removing. Serve warm.
Notes
Table of Contents
Ingredients
To create this comforting Chicken, Cheese, and Zucchini Muffins recipe, gather:
- 2 medium zucchinis, grated
- 1 ½ cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- ½ cup Parmesan cheese
- 2 large eggs
- ¼ cup almond flour (or all-purpose flour)
- 1 tsp baking powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (optional, for greasing the muffin tin)
Consider swapping almond flour for all-purpose flour if you want a gluten-free option, though this may slightly change the texture. Including a pinch of paprika or chili flakes will add a subtle heat to the muffins, if you enjoy spice.
How to Make Chicken, Cheese, and Zucchini Muffins
Follow these instructions to craft your own delicious Chicken, Cheese, and Zucchini Muffins:
Preheat the oven: Heat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or line with muffin papers.
Prepare the zucchini: Grate the zucchinis and press out excess water using a clean dish towel or paper towels. This step prevents soggy muffins.
Combine the ingredients: In a large bowl, mix the grated zucchini, shredded chicken, cheddar cheese, Parmesan cheese, eggs, almond flour, baking powder, garlic powder, salt, and pepper. Stir thoroughly until everything is well combined.
Fill the muffin cups: Divide the mixture evenly among the muffin cups, filling them nearly to the brim. Make sure to distribute the mixture uniformly for even cooking.
Bake: Put the muffin tin in the oven and bake for 20-25 minutes, or until the muffins turn golden brown and feel firm when touched.
Cool and serve: Let the muffins cool for several minutes before taking them out of the tin. Serve while warm and enjoy!
Helpful Tips
Press out the zucchini: Eliminating excess water from the zucchini prevents your muffins from becoming too wet.
Shred the chicken finely: Finely shredding the chicken helps it integrate seamlessly with other ingredients, ensuring consistent flavor in every bite.
Use muffin liners: If you’re concerned about the muffins sticking to the pan, choose muffin liners or parchment paper cups.
Cooking Tips
To enhance your Chicken, Cheese, and Zucchini Muffins, consider incorporating extra seasonings like Italian herbs, fresh parsley, or a touch of smoked paprika for smoky complexity. A non-stick muffin tin or silicone muffin cups will simplify removing the muffins after baking.
A food processor can expedite zucchini grating, and if you’re pressed for time, store-bought rotisserie chicken works perfectly for the shredded chicken.
Serving Suggestions
These muffins are incredibly adaptable. Combine them with a fresh green salad for a light lunch or serve alongside scrambled eggs for a substantial breakfast. They also function as excellent party appetizers and can be accompanied by dipping sauces like garlic aioli or sour cream for enhanced flavor. If you’re packing them for outdoor dining, they transport easily and taste wonderful at room temperature.
Nutritional Information
These savory muffins provide a well-rounded combination of protein, fats, and vegetables, making them a healthy option for any meal.
Nutritional Information (per serving)
- Calories: 145
- Carbohydrates: 3g
- Protein: 9g
- Fat: 10g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 260mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 300IU
- Vitamin C: 5mg
- Calcium: 150mg
- Iron: 0.5mg
The zucchinis contribute vital vitamins like Vitamin C and potassium, while the chicken delivers high protein content, making this recipe perfect for sustaining energy levels all day long.
Storage and Leftovers
Refrigerate: Keep leftover muffins in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Warm them in the microwave for about 20-30 seconds, or in the oven at 350°F (175°C) for approximately 5-10 minutes to restore their crispness.
You can also freeze the muffins! Simply wrap each one individually in plastic wrap and store in a freezer-safe container for up to 3 months. When ready to eat them, thaw overnight in the refrigerator and reheat before serving.
Frequently Asked Questions (FAQs)
1. Can I make this recipe gluten-free? Yes! You can replace almond flour with all-purpose flour to make this recipe gluten-free.
2. Can I use a different cheese? Definitely. While cheddar and Parmesan are suggested, you can use mozzarella, feta, or even gouda for a distinctive flavor.
3. How do I prevent the muffins from becoming soggy? Be sure to squeeze out as much liquid from the zucchini as possible before combining it with the other ingredients. This will help prevent the muffins from being too moist.