These Chicken, Cheese, and Zucchini Muffins are a flavorful and nutritious savory snack perfect for any time of day. Whether served as a protein-packed breakfast, a convenient lunchbox addition, or a satisfying side dish at dinner, these muffins deliver deliciousness in every bite. The combination of tender chicken, melted cheese, and fresh zucchini makes them a delightful alternative to traditional sweet muffins.

Why You’ll Love This Recipe

These muffins are both healthy and hearty, offering a balanced blend of protein, vegetables, and rich cheesy flavor. They are easy to make and require just one bowl for mixing, which keeps cleanup minimal. Whether you’re catering to picky eaters or seeking a new way to use leftover chicken, this recipe is a go-to option. They also freeze well, making them perfect for prepping in advance.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• medium zucchinis, grated
• shredded cooked chicken
• shredded cheddar cheese
• Parmesan cheese
• large eggs
• almond flour (or all-purpose flour)
• baking powder
• garlic powder
• salt and pepper
• olive oil (optional, for greasing the muffin tin)

directions

1. Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or use muffin liners for easy removal.
2. Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel or paper towels. Squeeze thoroughly to remove as much moisture as possible to prevent sogginess in the muffins.
3. Mix the Ingredients: In a large mixing bowl, combine grated zucchini, shredded cooked chicken, cheddar cheese, Parmesan cheese, eggs, almond flour, baking powder, garlic powder, salt, and pepper. Mix until fully combined and a thick batter forms.
4. Fill the Muffin Cups: Evenly divide the mixture among the 12 muffin cups, filling each nearly to the top. This ensures even cooking and a uniform shape.
5. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the muffins are firm when touched.
6. Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Servings and timing

This recipe makes 12 muffins, serving 4 to 6 people depending on portion size. The total time is approximately 35 to 40 minutes, including 15 minutes of preparation and 20–25 minutes of baking.

Variations

• Gluten-Free: Stick with almond flour for a gluten-free option, though the texture will be softer and slightly denser.
• Spicy Twist: Add a pinch of paprika or chili flakes to give the muffins a mild kick.
• Vegetarian Option: Replace the chicken with sautéed mushrooms or additional zucchini for a meat-free version.
• Different Cheeses: Swap cheddar with mozzarella or feta for a new flavor profile.
• Herb Infusion: Mix in fresh herbs such as chopped parsley, chives, or dill for an added burst of flavor.

storage/reheating

Store the muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them individually wrapped in plastic or foil for up to 2 months. Reheat in the microwave for 20–30 seconds per muffin or warm them in a 300°F (150°C) oven for 10 minutes until heated through.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saver and works perfectly in this recipe.

How do I prevent the muffins from being soggy?

Make sure to thoroughly squeeze out the moisture from the grated zucchini before mixing it into the batter.

Can I make these muffins ahead of time?

Yes, they store and reheat well, making them ideal for meal prep.

Are these muffins freezer-friendly?

Absolutely. Freeze them for up to 2 months and reheat when needed.

Can I use a mini muffin tin instead?

Yes, reduce the baking time to 12–15 minutes for mini muffins.

What’s a good side dish for these muffins?

Serve them with a fresh salad, soup, or a simple side of roasted vegetables.

Can I substitute almond flour with coconut flour?

Coconut flour absorbs more moisture, so if using it, reduce the amount and add an extra egg to maintain texture.

Can I make these dairy-free?

Yes, use dairy-free cheese alternatives and omit Parmesan or use a non-dairy version.

How do I know when the muffins are done?

They should be golden brown on top and firm to the touch. A toothpick inserted should come out clean.

Can I add other vegetables?

Yes, finely chopped spinach, bell peppers, or carrots make great additions without overwhelming the flavor.

Conclusion

Chicken, Cheese, and Zucchini Muffins are a savory, wholesome alternative to sweet baked goods and an excellent way to use up leftover chicken and seasonal vegetables. Simple to prepare, versatile, and packed with flavor, they’re perfect for busy mornings, midday snacks, or a nourishing side. With endless variations and easy storage options, these muffins are a smart and satisfying addition to your recipe rotation.

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