Chicken Zucchini Muffin Recipe

I absolutely love this Chicken Zucchini Muffin Recipe because it s the perfect blend of savory, cheesy, and just a little bit unexpected with the addition of zucchini. When I first tried it, I was blown away by how moist and flavorful these muffins turned out-even without any fancy ingredients. They re fantastic for breakfast, a quick snack, or even a light lunch on busy days.

What makes this Chicken Zucchini Muffin Recipe so special is how easy it comes together with simple staples like Bisquick and shredded chicken. Plus, the little kick from hot honey drizzled on top brings everything to life in a way you might not expect but absolutely won t want to miss. You ll find these muffins truly versatile and a crowd-pleaser every time.

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Ingredients You’ll Need

The magic of this Chicken Zucchini Muffin Recipe really comes from the balance of hearty chicken, fresh zucchini, and the cheesy goodness that ties it all together. Each ingredient was picked to create a muffin that s more than just a quick snack-it s truly satisfying and so good warm or at room temp.

• Bisquick Mix: This mix is my go-to for easy baking-it builds the perfect base without fuss.
• Milk: Adds moisture and helps bring everything together smoothly.
• Butter: Provides richness; I sometimes swap with vegetable oil for a lighter version.
• Eggs: Bind the ingredients nicely and give the muffins structure.
• Garlic powder: Adds a savory depth without overpowering the other flavors.
• Salt: Essential to enhance all the flavors.
• Black pepper: Just a touch to add mild heat and complexity.
• Shredded cooked chicken: The star protein-leftovers work perfectly here!
• Shredded zucchini: Squeezed dry to prevent sogginess but still adds moisture and nutrition.
• Shredded cheese: I typically use sharp cheddar, but mozzarella or pepper jack are great too.
• Green onions: For a light, fresh bite that cuts through richness.
• Hot honey (optional): The sweet and spicy drizzle that elevates these muffins to next-level deliciousness.

Variations

I love how flexible the Chicken Zucchini Muffin Recipe is-you can really tailor it to what you have on hand or your taste preferences. Over the years, I ve tried a bunch of twists and it’s fun to mix and match cheese types or toss in some herbs.

• Cheese swap: I once used feta and dill for a Mediterranean vibe that my family went crazy for.
• Spice it up: Adding a teaspoon of smoked paprika or cayenne gives these muffins a smoky heat that wakes up your taste buds.
• Gluten-free version: Use a gluten-free baking mix instead of Bisquick, and it still works beautifully.
• Veggie boost: Toss in finely diced bell peppers or shredded carrots for extra color and nutrients.

How to Make Chicken Zucchini Muffin Recipe

Step 1: Prepping Your Oven and Muffin Tin

Start by heating your oven to 400°F and prepping your muffin tin-either grease it well or line with paper cups. This little step makes all the difference when it comes to easy removal and presentation later on. I usually lightly butter the tin to get a golden, crispy edge on my muffins.

Step 2: Whisking Together the Batter

In a large bowl, whisk the Bisquick mix, milk, melted butter, eggs, garlic powder, salt, and black pepper until smooth. I like to stop whisking as soon as everything looks combined to avoid overworking the batter, which can make the muffins tough. The mixture should be a thick but scoopable consistency.

Step 3: Folding in the Star Ingredients

Gently fold in your shredded chicken, zucchini (already squeezed dry), cheese, and green onions. Here s what I learned: getting rid of excess moisture from the zucchini is key, so if you skip this, the muffins end up soggy. Be gentle folding so the batter stays airy and light.

Step 4: Baking to Golden Perfection

Scoop the batter into your prepared muffin cups, filling each to the top. Bake for 20-25 minutes, checking at 20 minutes by poking a toothpick in the center. When it comes out clean and the tops are lightly golden, you re done. Let them cool a bit before you carefully run a knife around the edges to loosen them. Drizzle hot honey over each muffin right before serving for a surprising sweet and spicy finish.

How to Serve Chicken Zucchini Muffin Recipe

Garnishes

I swear by drizzling hot honey over the muffins just before serving-it gives them this warm, spicy-sweet kick that everyone raves about. A few fresh chives or a sprinkle of extra shredded cheese right out of the oven also does wonders if you want to dress them up a bit.

Side Dishes

We often enjoy these muffins with a crisp green salad or some roasted veggies for a well-rounded meal. On busier days, I ll pair them with soup or a fruit salad-it s a simple but filling combo that keeps me going.

Creative Ways to Present

For brunches or casual gatherings, I like to serve a platter of these Chicken Zucchini Muffins with small ramekins of hot honey, sour cream, or even a smoky aioli dip. It turns simple muffins into a mini party appetizer that guests love digging into!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. This recipe reheats beautifully, which makes it perfect for quick snacks throughout the week.

Freezing

I ve had great success freezing these muffins wrapped individually in plastic wrap then placed in a freezer bag. They keep well for up to 3 months and thaw quickly, making them a fantastic make-ahead option.

Reheating

I prefer to reheat mine in the air fryer at 375°F for about 5 minutes because this keeps the outside crispy and the inside warm without drying out. You can also microwave them, but I find that sometimes makes the muffins a bit soggy.

FAQs

Final Thoughts

I ve made the Chicken Zucchini Muffin Recipe countless times and it never disappoints. It s my little go-to for when I want something quick but packed with flavor and texture. I really encourage you to give it a try-especially with that hot honey drizzle-and see how effortlessly satisfying it can be. Trust me, once you start making these, they ll become a staple in your kitchen just like they are in mine.

Chicken Zucchini Muffin Recipe

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• Author: Lauren
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

These savory Chicken Zucchini Muffins combine shredded chicken, fresh zucchini, cheese, and aromatic green onions into a moist, flavorful muffin perfect for breakfast, snacks, or a light meal. Baked to golden perfection and optionally drizzled with a touch of hot honey, these muffins offer a delightful balance of protein and veggies in every bite.

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 2 cups Bisquick Mix, just the powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Wet Ingredients

• 3/4 cup milk
• 2 tbsp butter, melted (or vegetable oil)
• 2 large eggs

Additional Ingredients

• 2 cups cooked and shredded chicken
• 2 cups zucchini, shredded and squeezed dry with paper towels
• 4 oz cheese, shredded (about 1 1/2 cups)
• 3 tbsp green onions, sliced
• Hot honey, for drizzling when serving

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Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (204°C). Grease a muffin tin or line it with paper muffin cups and set aside to ensure easy removal after baking.
2. Mix Dry and Wet 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 muffin batter base.
3. Combine with Fillings: Fold the shredded chicken, shredded and dried zucchini, shredded cheese, and sliced green onions gently into the batter, ensuring they are evenly distributed throughout.
4. Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each cup to the top for full, fluffy muffins.
5. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are cooked through and golden brown on top. A toothpick inserted should come out clean.
6. Cool and Serve: Allow the muffins to cool slightly in the tin. Then, run a knife gently around the edges to loosen and carefully remove each muffin. Drizzle with hot honey if desired and enjoy warm for the best flavor experience.

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Notes

• Store leftover muffins in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Reheat frozen or refrigerated muffins in an air fryer at 375°F (190°C) for optimal texture and warmth.
• Ensure zucchini is well squeezed to avoid excess moisture which can make muffins soggy.
• These muffins can be served as a hearty breakfast, a protein-packed snack, or a light lunch option.

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Nutrition

• Serving Size: 1 muffin
• Calories: 184
• Sugar: 4g
• Sodium: 552mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0.1g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 53mg