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Chicken Zucchini Muffin Recipe

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4.3 from 12 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 12 servings

Description

These savory Chicken Zucchini Muffins are a delicious and wholesome snack or meal option. Made with a tender biscuit-like base from Bisquick mix, loaded with shredded chicken, fresh zucchini, cheese, and green onions, they bake up golden and flavorful. A drizzle of hot honey adds a perfect blend of sweet and spicy to elevate the taste experience. Perfect for meal prep or a tasty on-the-go bite, these muffins are easy to make and satisfying anytime.

Ingredients

Dry Ingredients

  • 2 cups Bisquick Mix (just the powder)
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

Wet Ingredients

  • ¾ cup milk
  • 2 tbsp butter, melted (or vegetable oil)
  • 2 large eggs

Main Mix-ins

  • 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

For Serving

  • Hot honey, as a drizzle when serving

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit. Prepare a muffin tin by greasing it or lining the cups with paper liners to prevent sticking.
  2. Mix Wet and Dry Ingredients: In a large bowl, whisk together the Bisquick mix, milk, melted butter, eggs, garlic powder, salt, and black pepper until well combined to form the batter base.
  3. Add the Chicken and Vegetables: Gently fold in the shredded chicken, grated and dried zucchini, shredded cheese, and sliced green onions. Be careful not to overmix to keep the muffins tender.
  4. Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each one to the top to ensure a good muffin shape.
  5. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the muffins are cooked through and the tops turn a light golden brown.
  6. Cool and Serve: Allow the muffins to cool slightly, then carefully run a knife around the edges to loosen them. Remove from the tin, drizzle with hot honey if desired, and enjoy warm for maximum flavor.

Notes

  • Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze muffins for up to 3 months.
  • Reheat frozen or refrigerated muffins in an air fryer at 375°F for best texture and taste.
  • Ensure zucchini is well-squeezed to prevent soggy muffins.
  • Substitute butter with vegetable oil for a dairy-free option.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chicken-zucchini-muffin-recipe/