Name: Chicken Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups Bisquick Mix (just the powder); ¾ cup milk; 2 tbsp butter (melted); 2 large eggs; 1 tsp garlic powder; 1 tsp salt; ½ tsp black pepper; 2 cups chicken (cooked and shredded); 2 cups zucchini (shredded and squeezed dry with paper towels); 4 oz cheese (shredded (about 1½ cups)); 3 tbsp green onions (sliced); to taste hot honey (as a drizzle when serving)

Jump to Recipe Print Recipe

When I first tried Chicken Zucchini Muffins, I was taken aback by how simple yet satisfying they were. Picture a busy weeknight when you’re craving something hearty but don’t want to spend hours in the kitchen. These muffins emerged as my go-to solution. They’re packed with protein from the chicken, and the zucchini adds a wonderful moisture and a hint of earthiness. Kids love them, and the flavors are a hit with adults too! It’s like having a savory cupcake that you don’t have to feel guilty about.

As I baked my first batch, I could smell the delightful aroma wafting through the house. The golden tops promised something delicious waiting inside. And when they came out of the oven, I couldn’t resist trying one while still warm, topped with a drizzle of hot honey. It was pure bliss! These muffins are not only a meal on their own, but they also make for a perfect snack any time of the day.

If you’re looking for a way to sneak in some veggies while enjoying a comforting dish, Chicken Zucchini Muffins are the answer. You can make them ahead for meal prep, take them to a potluck, or just enjoy them at home. Trust me, once you try them, you’ll be making excuses to whip up another batch!

Recipe Snapshot

Total Time:
35 mins

Prep Time:
15 mins

Cook Time:
20 mins

Difficulty:
Easy

Calories:
210 kcal

Protein:
12 g

Diet:
Gluten-Free

Fat:
8 g

Tools Used:
Chef’s Knife, Mixing Bowl, Whisk, Baking Sheet, Oven

FAQ

Absolutely! Fresh zucchini is ideal for this recipe. Just make sure to shred it and squeeze out the excess moisture before mixing it into the batter. Fresh ingredients always add a vibrant flavor to your Chicken Zucchini Muffins.

For Chicken Zucchini Muffins, I recommend using sharp cheddar or mozzarella for a deliciously creamy texture. However, feel free to experiment with your favorite cheeses. Just avoid very strong cheeses that might overpower the other flavors.

Yes! These muffins are perfect for meal prep. You can bake a batch and store them in an airtight container in the fridge for up to three days. Just reheat them in the air fryer or microwave when you’re ready to enjoy them. They make for a quick and satisfying snack anytime!

These muffins are versatile and can be served with a variety of sides. They pair well with a fresh salad, roasted vegetables, or even a bowl of soup. You can enjoy them as a quick lunch, a snack, or a light dinner. They’re perfect for any occasion!

Conclusion

In summary, Chicken Zucchini Muffins are a hearty and nutritious option that you can whip up any time of the day. Not only do they include wholesome ingredients, but their flavor is a family favorite. I encourage you to give this recipe a try; once you do, you’ll see why it’s become a staple in my kitchen. Happy cooking!

Chicken Zucchini Muffins

These Chicken Zucchini Muffins are the ultimate solution for a busy weeknight meal. They are moist, savory, and stuffed with delicious ingredients, making them perfect for kids and adults alike. Whip up a batch tonight and enjoy a healthy, tasty treat that’s great for snacking or as a main dish!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Dinner

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

2 cups Bisquick Mix just the powder
¾ cup milk
2 tbsp butter melted
2 large eggs
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
2 cups chicken cooked and shredded
2 cups zucchini shredded and squeezed dry with paper towels
4 oz cheese shredded (about 1½ cups)
3 tbsp green onions sliced
to taste hot honey as a drizzle when serving

Equipment

Chef's Knife
Mixing Bowl
Whisk
Baking Sheet
Oven

Method

Preheat the oven to 400 degrees F. Grease a muffin tin or line with paper cups and set aside.
Combine the Bisquick mix, milk, melted butter, eggs, garlic powder, salt, and black pepper in a large bowl and whisk together until smooth.
Fold in the shredded chicken, zucchini, cheese, and green onions. Make sure to mix gently so you don’t overwork the batter.
Scoop the batter into the prepared muffin cups, filling each cup to the top, as they will rise and spread during baking.
Bake for 20 to 25 minutes, or until the muffins are cooked through and lightly golden brown on top. You can test doneness by inserting a toothpick in the center; it should come out clean.
Let the muffins cool slightly before running a knife around the edges to loosen and remove from the tin. Drizzle the muffins with hot honey if desired (recommended), and enjoy warm!

Notes

Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
Freezing: You can freeze these muffins for up to 3 months. Just reheat them in the air fryer at 375 degrees F. for best results.
Versatility: Feel free to experiment with different vegetables or spices to suit your taste!
Meal Prep: These are great for meal prep. Bake a batch on the weekend for easy lunches during the week.
Serving Suggestions: Serve these muffins with a side salad or some roasted vegetables for a complete meal.