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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each cup to the top for full, fluffy muffins.
- 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.
- 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.
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.
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
