If you’re looking for a savory snack that’s as perfect for lunchboxes as it is for light meals and brunches, these Chicken, Cheese, and Zucchini Muffins will win you over at first bite. Each muffin is brimming with tender chicken, gooey cheese, and just the right amount of zucchini for moisture and color. It’s a wonderful way to sneak extra protein and veggies into your day, plus they’re easy to make, freezer-friendly, and utterly satisfying. Whether you need a portable snack, a healthy breakfast, or a quick fix for hungry kids, Chicken, Cheese, and Zucchini Muffins are about to become your new go-to recipe.
Ingredients You’ll Need
This recipe comes to life with a handful of everyday staples. Each ingredient brings something unique, whether it’s rich flavor, moist texture, or vibrant color, making these savory muffins both comforting and nutritious.
- Chicken breast (1 cup, cooked & finely chopped): Adds savory flavor and makes each muffin deliciously satisfying and high in protein.
- Zucchini (1 medium, grated & squeezed): Keeps muffins moist and sneaks in a veggie boost without overpowering the taste.
- Cheddar cheese (1 cup, shredded): Melts into the muffins, adding richness and a fabulous cheesy bite in every mouthful.
- Eggs (2 large): Bind the muffins together and lend a light, fluffy interior.
- Milk (1/2 cup): Adds extra moisture and helps blend the flavors beautifully.
- All-purpose flour (1 cup): Gives the muffins their structure and helps hold everything together.
- Baking powder (1/2 tsp): Ensures the muffins rise properly and come out light.
- Baking soda (1/4 tsp): Reacts with the zucchini for a subtle lift and extra tenderness.
- Garlic powder (1/4 tsp): Adds a warm, savory base note without overwhelming the dish.
- Onion powder (1/4 tsp): Brings a hint of sweetness and aromatic zing.
- Salt (1/2 tsp): Enhances all the other flavors and rounds out the taste.
- Black pepper (1/4 tsp): Provides just the right touch of background heat.
- Olive oil (2 tbsp): Gives a little richness and helps the muffins stay moist and tender after baking.
How to Make Chicken, Cheese, and Zucchini Muffins
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or line with paper liners for easy cleanup later. This ensures your muffins release perfectly and don’t stick, so you can enjoy every last crumb.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, milk, and olive oil until the mixture is smooth and slightly frothy. This will create a rich foundation and help all the ingredients combine evenly in later steps.
Step 3: Add Chicken, Zucchini, and Cheese
To the wet mixture, add the grated and well-squeezed zucchini, finely chopped cooked chicken, and shredded cheddar cheese. Mix gently to evenly distribute everything – you’ll see the colorful bits of zucchini and cheese peeking through, which guarantees vibrant, moist muffins.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, and black pepper. Combining these ensures that the leavening agents and flavors are distributed, so every muffin bakes up beautifully.
Step 5: Bring Everything Together
Gradually add the dry ingredients to your wet mixture, stirring just until combined. Don’t overmix; a few streaks of flour are fine. This step keeps the Chicken, Cheese, and Zucchini Muffins tender, rather than dense.
Step 6: Fill the Muffin Tin
Evenly spoon the batter into your prepared muffin cups, filling each about three-quarters full. This gives them room to rise without overflowing. If you want, sprinkle a little extra cheese on top for a golden, bubbly finish.
Step 7: Bake to Perfection
Slide the tray into your oven and bake for 20 to 25 minutes, or until the tops look golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before moving them to a wire rack. This brief rest helps them set and come out of the pan easily.
How to Serve Chicken, Cheese, and Zucchini Muffins
Garnishes
Top your Chicken, Cheese, and Zucchini Muffins with fresh chopped herbs like parsley or chives for a pop of green, or a sprinkle of flaky sea salt for extra crunch and flavor. A tiny dollop of sour cream or Greek yogurt can also add a creamy finish.
Side Dishes
These savory muffins pair beautifully with simple green salads, sliced fresh fruit, or a bowl of tangy tomato soup. They also shine on a brunch table alongside scrambled eggs or a platter of your favorite cut veggies.
Creative Ways to Present
For entertaining, arrange Chicken, Cheese, and Zucchini Muffins on a rustic wooden board alongside a cheese platter, olives, and dips for easy snacking. For kids’ lunches, tuck a muffin into a bento box, paired with colorful fruit and veggie sticks. You can even slice them in half and fill with extra chicken or cheese for a mini sandwich.
Make Ahead and Storage
Storing Leftovers
To keep your muffins fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. They stay moist and flavorful, perfect for grab-and-go snacks or quick eats.
Freezing
Chicken, Cheese, and Zucchini Muffins freeze incredibly well. Once they’ve cooled, place them in a single layer in a freezer-safe bag or container. They’ll keep their great taste and texture for up to 2 months.
Reheating
For best results, reheat muffins in the oven or toaster oven for 8 to 10 minutes at 325°F (160°C) until warmed through. If you’re in a hurry, pop one in the microwave for about 30 seconds, though the oven yields a crisper exterior.
FAQs
Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely! Rotisserie chicken works wonderfully and adds even more flavor. Just make sure to remove any skin and shred or chop the meat finely for the best texture in your Chicken, Cheese, and Zucchini Muffins.
How do I prevent muffins from becoming soggy?
The key is to really squeeze out all excess moisture from your grated zucchini before adding it to the batter. This helps maintain a tender crumb without a soggy bottom or center.
Are there gluten-free options for this recipe?
Definitely! You can substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s one that’s formulated for baking so your muffins stay light and fluffy.
Can I swap the cheese for something different?
Go for it! While cheddar is classic, mozzarella, Monterey Jack, or a dairy-free alternative all work. Each will bring a unique flavor and texture, so feel free to experiment with your favorites.
Do Chicken, Cheese, and Zucchini Muffins taste good cold?
They really do! These muffins are delicious at room temperature or straight from the fridge, making them perfect for packed lunches, picnics, or midday snacks.
Final Thoughts
If you’re ready for something wholesome, easy, and packed with comfort, give these Chicken, Cheese, and Zucchini Muffins a try. They’re a fun way to mix up your snack or lunch routine, and I’m sure they’ll disappear faster than you can bake a second batch!
Print
Chicken, Cheese, and Zucchini Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Chicken, Cheese, and Zucchini Muffins are a savory and protein-packed snack or lunchbox item. Packed with flavorful ingredients like chicken, cheddar cheese, and grated zucchini, these muffins are perfect for on-the-go eating.
Ingredients
Chicken Muffins:
- 1 cup cooked chicken breast, finely chopped
- 1 medium zucchini, grated and squeezed to remove moisture
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup milk
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or greasing.
- Mix wet ingredients: In a large bowl, whisk together eggs, milk, and olive oil until smooth. Stir in zucchini, chicken, and cheddar cheese.
- Combine dry ingredients: In a separate bowl, mix flour, baking powder, baking soda, garlic powder, onion powder, salt, and pepper. Gradually add this to the wet mixture.
- Bake: Spoon the batter into muffin cups and bake for 20–25 minutes until golden and a toothpick comes out clean. Cool before serving.
Notes
- You can use mozzarella or dairy-free cheese as alternatives.
- These muffins freeze well and are ideal for meal prep or quick snacks.
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 60 mg
