Description
Looking for the best savory muffin idea? These chicken cheese and zucchini muffins are easy, healthy, and full of flavor. Great for snacks, lunchboxes, or quick breakfasts. They’re high in protein, freezer-friendly, and a smart way to use up leftover chicken and veggies!
Ingredients
- 1 cup shredded zucchini (squeezed dry)
- 1 cup cooked chicken (chopped)
- 1 cup shredded cheese
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/3 cup milk
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 tbsp chopped herbs (optional)
Instructions
- Preheat oven to 375°F and line or grease muffin tin.
- Grate zucchini and squeeze out excess moisture.
- Whisk eggs milk and oil in a bowl.
- Add flour baking powder salt and pepper and mix gently.
- Fold in zucchini chicken cheese and herbs.
- Divide batter into muffin cups filling 3/4 full.
- Bake 22–25 minutes until golden and cooked through.
- Cool in pan for 5 minutes then transfer to rack.
Notes
- Use cheddar mozzarella or feta cheese as desired.
- Substitute rotisserie chicken or turkey if needed.
- Freeze extras in airtight container and reheat when needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American