I absolutely love how this Chicken Zucchini Muffin Recipe with Hot Honey Drizzle Recipe brings together savory and sweet in such an easy, handheld treat. These muffins are packed with tender shredded chicken, fresh zucchini, and melty cheese, all wrapped up in a tender biscuit-like base made from Bisquick. The hot honey drizzle on top adds just the right kick of sweetness and heat that keeps everyone coming back for more.
When I first tried this recipe, I was amazed at how quickly it came together and how versatile it is. Whether you’re looking for a hearty snack, an easy weeknight dinner, or something portable for lunchboxes or picnics, these muffins fit the bill. Plus, you’ll find that the hot honey drizzle is a game-changer that transforms a simple muffin into a crave-worthy delight. I m excited to share this with you because it genuinely strikes that perfect balance between convenience and flavor.
Why You’ll Love This Recipe
- Quick & Easy: Comes together in under 40 minutes, perfect for busy days or last-minute meals.
- Loaded with Flavor: The combination of chicken, zucchini, and cheese keeps every bite tasty and satisfying.
- Perfectly Portable: Great for lunches, snacks, or even breakfast on the go.
- Unique Twist: The hot honey drizzle adds a sweet heat that makes this recipe truly stand out.
Ingredients You’ll Need
These ingredients work harmoniously to create muffins that are moist, flavorful, and have the perfect texture. Plus, they’re mostly pantry staples with just a few fresh items that brighten things up – like zucchini and green onions.
- Bisquick Mix: Using just the powder makes this recipe super simple, and it lends a light, fluffy texture.
- Milk: Helps hydrate the mix and meld all the flavors together.
- Butter (or vegetable oil): Adds richness and helps keep the muffins moist.
- Eggs: Bind all the ingredients together and provide structure.
- Garlic powder: For a subtle but delicious savory note.
- Salt: Enhances all the flavors in the mix.
- Black pepper: Adds a hint of spice and depth.
- Cooked, shredded chicken: The star protein here, perfect for using leftovers or rotisserie chicken.
- Zucchini: Shredded and dried well so the muffins don’t get soggy but keep some moisture.
- Cheese (shredded): I recommend a sharp cheddar for nice melt and flavor punch.
- Green onions: Bring freshness and a slight bite that balances the richness.
- Hot honey: For drizzling at the end – I love how it gives that sweet-heat contrast.
Variations
I love to shake things up with this recipe depending on what s in my fridge or the season. Feel free to experiment with different cheeses, add-ins, or spice levels – this muffin base is very forgiving and adaptable.
- Add some spice: I sometimes toss in a teaspoon of smoked paprika or cayenne for a smoky heat that goes beautifully with the hot honey drizzle.
- Swap veggies: Instead of zucchini, try shredded carrots or finely chopped spinach – they both work wonders.
- Dairy-free option: Use a plant-based milk and oil instead of butter, and try a dairy-free cheese or omit it altogether.
- Make it vegetarian: Skip the chicken and amp up the veggies and cheese for a veggie-packed muffin.
How to Make Chicken Zucchini Muffin Recipe with Hot Honey Drizzle Recipe
Step 1: Prep and Mix Your Base
Start by preheating your oven to 400°F and greasing your muffin tin or lining it with paper cups. In a large bowl, whisk together the Bisquick mix, milk, melted butter, eggs, garlic powder, salt, and pepper until everything s well combined. This mix is going to be your muffin batter base, so take a sec to make sure it s smooth without overmixing – a few little lumps are totally okay.
Step 2: Fold in the Good Stuff
Next, gently fold in your cooked shredded chicken, the squeezed-dry shredded zucchini, shredded cheese, and sliced green onions. This is where the muffins get all their character and flavor, so make sure everything is evenly distributed but don t over-stir – you want those muffins fluffy, not dense.
Step 3: Bake to Golden Perfection
Scoop the batter into your prepared muffin cups, filling each one right to the top for a nice dome. Pop them in the oven and bake for about 20-25 minutes or until they’re cooked through and lightly golden on top. When done, let them cool for a few minutes before loosening them with a knife and carefully removing from the tin.
Step 4: The Best Part – Drizzle with Hot Honey
Finally, drizzle your warm muffins with hot honey for that perfect tip of sweetness and gentle heat. Trust me, this step elevates these muffins from good to unforgettable – it s my favorite finish and something I always look forward to.
Pro Tips for Making Chicken Zucchini Muffin Recipe with Hot Honey Drizzle Recipe
- Dry Your Zucchini Well: I discovered that squeezing out the zucchini moisture with paper towels prevents soggy muffins every time.
- Use Leftover Chicken: Rotisserie or leftover baked chicken works perfectly – saves you time and adds rich flavor.
- Don t Overmix: Mixing just until combined keeps the muffins light and fluffy rather than tough.
- Hot Honey Drizzle: Avoid skipping this step – it s the finishing touch that balances savory and sweet beautifully.
How to Serve Chicken Zucchini Muffin Recipe with Hot Honey Drizzle Recipe
Garnishes
I love topping these muffins with a little extra chopped green onion or a sprinkle of flaky sea salt just before serving. It adds a nice fresh crunch and brings out the flavors beautifully. A small drizzle more of hot honey right before taking a bite? Absolutely recommended!
Side Dishes
This recipe pairs wonderfully with a crisp green salad or some roasted veggies for a balanced meal. When I serve these muffins for dinner, I often cook up some garlic herbed potatoes or steamed broccoli on the side to round things out.
Creative Ways to Present
For brunch gatherings, I like to arrange the muffins on a beautiful platter with little bowls of hot honey and butter so everyone can customize their own bites. They also make fun party appetizers when served with toothpicks and extra spicy honey on the side!
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container in the refrigerator for up to three days. I’ve found wrapping them individually in parchment paper helps keep them from sticking together and keeps their texture nice.
Freezing
Freezing these muffins works really well – just place them in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag for up to three months. It s so handy to have these ready-made snacks on hand for busy days.
Reheating
I prefer reheating muffins in an air fryer at 375°F for about 5 minutes to keep that crisp exterior and melty cheesy inside. If you don’t have an air fryer, pop them in the oven or toaster oven – just avoid the microwave when possible to keep texture.
FAQs
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Can I use fresh chicken instead of cooked shredded chicken?
This recipe calls for cooked shredded chicken to keep the muffins moist and ensure even cooking. If you only have raw chicken, I recommend cooking and shredding it first before adding it to the batter.
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What type of hot honey do you recommend for the drizzle?
I like using a hot honey infused with chili flakes or cayenne for just the right zing. You can find bottled hot honey at many grocery stores or make your own by gently warming honey with crushed red pepper flakes.
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Can I make these muffins gluten-free?
Since this recipe relies on Bisquick for structure, you’d need to find a gluten-free baking mix alternative with similar properties. Some gluten-free Bisquick-style mixes work well, but be sure to check the package and do a small test batch first.
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How do I prevent the muffins from getting soggy?
Dampness is usually from zucchini moisture. Make sure to squeeze shredded zucchini dry with paper towels before folding it into the batter. This little step made a huge difference for me in achieving the perfect muffin texture.
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Can I use other vegetables instead of zucchini?
Absolutely! Grated carrots or chopped spinach work great. Just remember to squeeze out excess moisture and adjust seasoning as needed.
Final Thoughts
This Chicken Zucchini Muffin Recipe with Hot Honey Drizzle Recipe has become one of my favorite ways to whip up a quick, comforting bite that’s packed with flavor and texture. I love how it’s substantial enough for a snack or light meal, yet super easy to customize and make your own. If you’re looking for something a little different but foolproof, I truly think you ll enjoy making these muffins as much as I do. Go ahead, give them a try – your kitchen and taste buds will thank you!
Print
Chicken Zucchini Muffin Recipe with Hot Honey Drizzle Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These savory Chicken Zucchini Muffins are a delicious and easy-to-make snack or meal option. Packed with shredded chicken, fresh zucchini, cheese, and a blend of spices, these moist muffins bake up golden and flavorful. They’re perfect for breakfast, lunch, or a protein-rich snack, and a drizzle of hot honey adds a sweet and spicy kick at serving.
Ingredients
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
Main Ingredients
- 2 cups chicken, cooked and shredded
- 2 cups zucchini, shredded and squeezed dry with paper towels
- 4 oz. cheese, shredded (about 1 1/2 cups)
- 3 tbsp green onions, sliced
To Serve
- Hot honey, as a drizzle when serving
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F (200 degrees C). Grease a muffin tin or line it with paper muffin cups, then set aside to be ready for batter.
- Mix Wet and Dry Ingredients: In a large bowl, whisk together the Bisquick mix, milk, melted butter, eggs, garlic powder, salt, and black pepper until the batter is smooth and combined.
- Add Chicken and Vegetables: Gently fold in the cooked shredded chicken, shredded zucchini (pressed dry), shredded cheese, and sliced green onions to the batter, distributing them evenly.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin cups, filling each cup all the way to the top for well-formed muffins.
- Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the muffins are cooked through and the tops are lightly golden brown.
- Cool and Remove: Allow the muffins to cool slightly in the pan. Then run a knife around the edges of each muffin to loosen them before carefully removing.
- Serve: Drizzle the warm muffins with hot honey for a sweet and spicy finishing touch, if desired. Enjoy warm for best flavor.
Notes
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze muffins in an airtight container for up to 3 months.
- Reheat frozen or refrigerated muffins in an air fryer at 375 degrees F for a few minutes for best texture and flavor.
- Ensure zucchini is well pressed to remove excess moisture to prevent soggy muffins.
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
