Chicken, Cheese, and Zucchini Muffins | Easy Savory Snack Recipe
These Chicken, Cheese, and Zucchini Muffins are a savory and nutritious snack perfect for breakfast, a quick bite, or a side dish. Combining tender shredded chicken, fresh zucchini, and a blend of cheddar and Parmesan cheeses, these muffins are easy to prepare and bake to golden perfection. With a light almond flour base and subtle seasonings, they’re both flavorful and satisfying.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 2 medium zucchinis, grated
Proteins & Dairy
- 1 ½ cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- ½ cup Parmesan cheese
- 2 large eggs
Dry Ingredients
- ¼ cup almond flour (or all-purpose flour)
- 1 tsp baking powder
- 1 tsp garlic powder
- Salt and pepper to taste
Others
- 1 tbsp olive oil (optional, for greasing the muffin tin)
Instructions
- Preheat the oven: Set your oven temperature to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or line it with muffin liners to prevent sticking.
- Prepare the zucchini: Grate the zucchinis finely. Use a clean kitchen towel or paper towels to squeeze out as much excess moisture as possible; this step is essential to prevent soggy muffins.
- Mix the ingredients: In a large mixing bowl, combine the grated zucchini, shredded cooked chicken, shredded cheddar cheese, Parmesan cheese, eggs, almond flour, baking powder, garlic powder, salt, and pepper. Stir everything well until the mixture is evenly combined.
- Fill the muffin cups: Spoon the mixture evenly into the prepared muffin cups, filling each nearly to the top to ensure even baking.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when they turn golden brown on top and are firm to the touch.
- Cool and serve: Remove the muffins from the oven and allow them to cool for a few minutes. Once slightly cooled, carefully remove them from the tin and serve warm.
Notes
- For a gluten-free option, use almond flour instead of all-purpose flour.
- To add a spicy kick, mix in paprika or chili flakes to the batter prior to baking.
- Ensure squeezing out zucchini moisture well to avoid soggy muffins.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving for the best texture.
Keywords: chicken muffins, zucchini muffins, savory muffins, cheese muffins, gluten free snacks, easy baking recipes, healthy snacks
