Chicken Zucchini Muffins

These savory Chicken Zucchini Muffins are the perfect combination of tender shredded chicken, zucchini, and cheese, all wrapped in a flaky, biscuit-like muffin. They make a delicious and easy meal for any time of day, whether it’s breakfast, lunch, or dinner. With their savory flavor and simple ingredients, these muffins are sure to become a family favorite.

Why You’ll Love This Recipe

Chicken Zucchini Muffins are a fun and flavorful twist on traditional muffins. They’re packed with protein from the chicken, fiber from the zucchini, and richness from the cheese, making them both satisfying and nutritious. The Bisquick mix ensures that the muffins are quick and easy to make, while the zucchini keeps them moist and tender. A drizzle of hot honey adds a sweet and spicy kick, making them the perfect balance of flavors. These muffins are great on their own or served with a side salad or soup for a complete meal!

Ingredients

• 2 cups Bisquick Mix (just the powder)

• ¾ cup milk

• 2 tablespoons butter, melted (or vegetable oil)

• 2 large eggs

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 cups cooked and shredded chicken

• 2 cups shredded zucchini (squeezed dry with paper towels)

• 4 oz cheese, shredded (about 1 ½ cups)

• 3 tablespoons green onions, sliced

• Hot honey, for drizzling (optional, recommended for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C). Grease a muffin tin or line it with paper cups, and set aside.

2. In a large bowl, combine the Bisquick mix, milk, melted butter, eggs, garlic powder, salt, and black pepper. Whisk together until well combined.

3. Fold in the shredded chicken, zucchini, cheese, and green onions until evenly distributed throughout the batter.

4. Scoop the batter into the prepared muffin cups, filling each cup to the top.

5. Bake for 20 to 25 minutes, or until the muffins are cooked through and lightly golden brown on top.

6. Cool and serve: Let the muffins cool slightly before running a knife around the edges to loosen them and remove them from the tin.

7. Drizzle with hot honey (optional) to add a sweet and spicy kick, and serve warm.

Servings and Timing

• Servings: 12 muffins

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Calories: 184 kcal per muffin

Variations

• Add Veggies: For more nutrition, you can add other veggies like bell peppers, spinach, or even shredded carrots to the muffins.

• Cheese Swap: Swap out the cheese for a different variety, such as cheddar, mozzarella, or a spicy pepper jack for more flavor.

• Gluten-Free Option: Use a gluten-free Bisquick mix if you need to make these muffins gluten-free.

• Spicy Kick: Add some chopped jalapeños or red pepper flakes to the batter for a spicy twist.

Storage/Reheating

• Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3 days.

• Freezing: These muffins freeze well. Let them cool completely, then wrap them individually and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or heat them in the microwave for a quick snack.

• Reheating: Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 10 minutes to warm them up.

FAQs

1. Can I use ground chicken instead of shredded chicken?

Yes, you can use ground chicken if you prefer. Just be sure to cook it through before adding it to the muffin mixture.

2. Can I skip the hot honey drizzle?

Yes, the muffins are delicious on their own, but the hot honey adds a unique sweet and spicy flavor that pairs wonderfully with the savory chicken and zucchini. If you prefer not to use it, you can simply enjoy the muffins without it.

3. Can I make these muffins ahead of time?

Yes, you can prepare the muffins ahead of time and store them in the refrigerator for up to 3 days. You can also freeze them for longer storage.

4. How can I make these muffins spicier?

To make them spicier, add chopped jalapeños or a pinch of cayenne pepper to the batter.

5. Can I use a different type of flour instead of Bisquick?

Bisquick gives these muffins their texture, but if you prefer, you can try using self-rising flour or make your own flour mix with baking powder and salt. Adjust the proportions based on your flour choice.

6. Can I use another type of cheese?

Absolutely! You can use whatever cheese you prefer, like mozzarella, cheddar, or feta. Just make sure it’s shredded for easy incorporation into the batter.

7. Can I make these muffins dairy-free?

Yes, you can use non-dairy alternatives like vegan butter and dairy-free cheese to make these muffins dairy-free.

8. Can I use a different protein in place of chicken?

Yes, ground turkey or beef would work in place of chicken, or you can try adding cooked sausage for a different flavor.

9. How do I make the muffins more savory?

Add more herbs or spices to enhance the flavor. Try mixing in dried oregano, thyme, or even a bit of parmesan cheese for extra depth.

10. How do I know when the muffins are done?

The muffins are done when the tops are golden brown, and a toothpick inserted in the center comes out clean. If the tops look golden but you’re unsure, check with a toothpick to be sure!

Conclusion

These Chicken Zucchini Muffins are a delicious and easy-to-make meal that’s packed with flavor and nutrients. Whether you’re looking for a quick breakfast, a lunch on the go, or a savory snack, these muffins are a perfect choice. With tender chicken, zucchini, and cheese baked into a flaky, biscuit-like muffin, they’re sure to be a hit with your whole family. Enjoy!

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