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Homemade Chicken Zucchini Muffins photo

Chicken Zucchini Muffins

These Chicken Zucchini Muffins are a deliciously savory treat! Packed with protein and hidden veggies, they're perfect for any meal or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Bisquick mix provides a quick and easy base
  • 1 cup milk adds moisture to the batter
  • 2 tbsp butter melted (or vegetable oil)
  • 2 large eggs binds the ingredients together
  • 1 tsp garlic powder adds flavor
  • 1 tsp salt enhances taste
  • ½ tsp black pepper adds heat
  • 2 cups chicken cooked and shredded
  • 2 cups zucchini shredded and squeezed dry
  • 4 oz. cheese shredded (about 1 ½ cups)
  • 3 tbsp green onions sliced
  • hot honey as a drizzle when serving (optional)

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Grater
  • Measuring cups and spoons
  • Parchment paper or muffin liners

Method
 

  1. Step 1: Preheat the Oven
    Preheat your oven to 375°F (190°C) to ensure your muffins rise beautifully.
  2. Step 2: Prepare the Muffin Tin
    Grease the muffin tin with non-stick spray or line with parchment paper or muffin liners.
  3. Step 3: Mix Dry Ingredients
    In a large mixing bowl, combine Bisquick mix, garlic powder, salt, and black pepper. Stir well.
  4. Step 4: Combine Wet Ingredients
    In another bowl, whisk together milk, melted butter (or oil), and eggs until combined.
  5. Step 5: Combine Wet and Dry Ingredients
    Pour the wet mixture into the dry ingredients and stir until just combined.
  6. Step 6: Fold in Chicken, Zucchini, Cheese, and Green Onions
    Gently fold in shredded chicken, squeezed-dry zucchini, cheese, and green onions.
  7. Step 7: Fill the Muffin Tin
    Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Step 8: Bake
    Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
  9. Step 9: Cool and Serve
    Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • These muffins freeze well; place in a freezer-safe bag for up to 3 months.
  • Reheat in the oven or microwave until warmed through for best results.