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

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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

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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