Description
Savory and satisfying zucchini chicken cheddar muffins, perfect for breakfast, lunch, or a snack! These muffins are packed with flavor and easy to make.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup cooked chicken, shredded or diced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Optional: 1/4 cup chopped green onions for garnish
Instructions
- Prepare the Zucchini: Wash and grate the zucchini. Place in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. You want about 1 cup of squeezed zucchini.
- Prepare the Chicken: Shred or dice cooked chicken into small, bite-sized pieces. You need about 1 cup of cooked chicken.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. It’s okay if there are a few streaks of flour remaining.
- Add Zucchini, Chicken, and Cheese: Gently fold in the squeezed zucchini, shredded chicken, cheddar cheese, and mozzarella cheese. Make sure everything is evenly distributed throughout the batter.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the tin well with cooking spray.
- Fill Muffin Cups: Fill each muffin cup about 2/3 full with the batter.
- Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Optional Garnish: Sprinkle chopped green onions over the muffins before baking.
Notes
- Don’t overmix the batter. Overmixing will develop the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Squeeze the zucchini well to remove excess moisture.
- Use room temperature eggs and milk for a smoother batter.
- Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze for longer storage (up to 2 months).
- Variations: Add a pinch of red pepper flakes for heat, experiment with different cheeses, incorporate diced bell peppers, carrots, or spinach, or add fresh herbs like thyme, rosemary, or oregano.
- For gluten-free, substitute all-purpose flour with a gluten-free all-purpose flour blend.
- For dairy-free, use a dairy-free milk alternative and a dairy-free cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes