Chicken cheese zucchini muffins: Prepare to be amazed! These aren’t your average muffins; they’re a savory, delicious, and surprisingly healthy treat that will revolutionize your snack time or even become a staple at your next brunch. Forget sugary, carb-loaded muffins – we’re diving into a world of protein-packed goodness with a hidden veggie boost.
While the exact origins of savory muffins are a bit hazy, the concept of incorporating vegetables and cheese into baked goods has been around for centuries, particularly in European peasant cuisine where resourcefulness was key. Think of it as a modern, more convenient take on a classic vegetable and cheese pie.
So, why are these chicken cheese zucchini muffins so irresistible? It’s a symphony of flavors and textures! The tender chicken and melty cheese create a comforting, savory base, while the zucchini adds a subtle sweetness and moisture that keeps the muffins incredibly soft. Plus, they’re incredibly convenient. Perfect for meal prepping, lunchboxes, or a quick and satisfying snack on the go. They’re also a fantastic way to sneak in some extra veggies for picky eaters (trust me, they won’t even notice the zucchini!). Get ready to bake up a batch of these delightful muffins – you won’t regret it!
Ingredients:
- For the Muffins:
- 2 cups shredded zucchini, excess moisture squeezed out
- 1 cup cooked chicken, shredded or finely diced
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1/4 cup olive oil
- 1/4 cup milk
- 2 cloves garlic, minced
- 1/4 cup chopped fresh chives or green onions
- Optional Add-ins:
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion, sautéed
- Pinch of red pepper flakes (for a little heat)
Preparing the Zucchini and Chicken:
- Prepare the Zucchini: This is a crucial step! Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth. Gather the ends of the towel and squeeze firmly to remove as much excess moisture as possible. You’ll be surprised how much water comes out! This prevents the muffins from becoming soggy. Aim for about 2 cups of squeezed zucchini.
- Prepare the Chicken: If you don’t have leftover cooked chicken, you can quickly poach or bake some chicken breasts. To poach, simmer chicken breasts in water or chicken broth until cooked through (about 15-20 minutes). To bake, bake at 375°F (190°C) for about 20-25 minutes. Once cooked, let the chicken cool slightly and then shred or finely dice it. You need about 1 cup of shredded or diced chicken.
- Mince the Garlic and Chop the Chives: Mince the garlic cloves finely. Chop the fresh chives or green onions. These will add a nice fresh flavor to the muffins.
Mixing the Dry Ingredients:
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper. Make sure everything is well combined. The cornmeal adds a nice texture and subtle sweetness.
Combining Wet and Dry Ingredients:
- Combine Wet Ingredients: In a separate bowl, whisk together the lightly beaten eggs, olive oil, and milk. Add the minced garlic and chopped chives to the wet ingredients.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix, as this can result in tough muffins. A few lumps are okay.
Adding the Cheese, Chicken, and Zucchini:
- Add Cheese: Add the shredded cheddar cheese and grated Parmesan cheese to the batter. Gently fold them in until evenly distributed.
- Add Chicken: Add the shredded or diced cooked chicken to the batter. Gently fold it in.
- Add Zucchini: Add the squeezed zucchini to the batter. Gently fold it in until everything is well combined.
- Optional Add-ins: If you’re using any optional add-ins like chopped red bell pepper or sautéed onion, add them now and gently fold them into the batter.
Baking the Muffins:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the muffin cups well with cooking spray. I prefer using paper liners for easy cleanup.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full. This will allow the muffins to rise properly without overflowing.
- Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage:
- Serve: Serve the chicken cheese zucchini muffins warm or at room temperature. They are delicious as a snack, breakfast, or side dish.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage. To freeze, wrap the muffins individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2-3 months. Thaw them at room temperature or in the microwave before serving.
Tips and Variations:
- Cheese Variations: Feel free to experiment with different types of cheese. Monterey Jack, mozzarella, or even a spicy pepper jack would be delicious.
- Vegetarian Option: Omit the chicken for a vegetarian version. You can add more vegetables like chopped spinach or mushrooms.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these muffins gluten-free.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the batter for a little heat.
- Make Mini Muffins: Use a mini muffin tin to make smaller, bite-sized muffins. Reduce the baking time accordingly (about 12-15 minutes).
- Add Herbs: Experiment with different herbs like dill, oregano, or thyme.
- Make Ahead: The batter can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to give it a good stir before filling the muffin cups.
- Freezing for Later: These muffins freeze exceptionally well. Make a big batch and freeze them for quick and easy snacks or meals.
Enjoy your homemade Chicken Cheese Zucchini Muffins! They are a healthy and delicious way to sneak in some extra vegetables.
Conclusion:
So there you have it! These Chicken Cheese Zucchini Muffins are truly a must-try for anyone looking for a healthy, delicious, and incredibly versatile snack or meal. I know, I know, zucchini might not be everyone’s favorite, but trust me on this one. The mild flavor of the zucchini practically disappears into the savory blend of chicken and cheese, adding moisture and nutrients without overpowering the other ingredients. They’re perfect for picky eaters (kids especially!), busy weeknights, or even a sophisticated brunch.
What makes these muffins so special? It’s the combination of factors. First, they’re packed with protein from the chicken, making them a satisfying and energy-boosting option. Second, the zucchini adds a healthy dose of vitamins and fiber. And third, the cheese… well, who doesn’t love cheese? It adds a creamy, comforting element that ties everything together beautifully. Plus, they’re incredibly easy to make! The recipe is straightforward, and you probably already have most of the ingredients in your pantry and refrigerator.
But the best part about these muffins is their versatility. They’re fantastic on their own as a quick snack, but they also pair wonderfully with a variety of sides. Try serving them with a dollop of Greek yogurt or sour cream for a tangy contrast. A simple side salad with a light vinaigrette would also complement them perfectly. For a heartier meal, consider serving them alongside a bowl of tomato soup or a roasted vegetable medley.
And don’t be afraid to experiment with variations! If you’re not a fan of cheddar cheese, try using mozzarella, Monterey Jack, or even a sprinkle of Parmesan. You could also add other vegetables to the mix, such as diced bell peppers, onions, or carrots. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. If you’re looking for a vegetarian option, you can easily substitute the chicken with cooked quinoa or lentils. The possibilities are endless!
Here are a few more serving suggestions to get your creative juices flowing:
* Breakfast on the Go: Grab a couple of muffins for a quick and easy breakfast on your way out the door.
* Lunchbox Staple: Pack them in your kids’ lunchboxes for a healthy and satisfying midday meal.
* Appetizer Delight: Serve them as an appetizer at your next party or gathering.
* Freezer-Friendly: Make a big batch and freeze them for later. They thaw beautifully and are perfect for those days when you don’t have time to cook.
* Dip them!: Serve with your favorite dipping sauce, like ranch, honey mustard, or even a spicy sriracha mayo.
I truly believe that these Chicken Cheese Zucchini Muffins will become a new favorite in your household. They’re a delicious, healthy, and convenient way to enjoy a balanced meal or snack. So, what are you waiting for? Head to your kitchen, gather your ingredients, and give this recipe a try!
I’m so excited to hear what you think! Once you’ve made them, please come back and leave a comment below. Let me know what variations you tried, what sides you served them with, and how much you enjoyed them. I’m always looking for new ideas and inspiration, and I love hearing from my readers. Happy baking, and I hope you enjoy these muffins as much as I do! Don’t forget to share your creations on social media and tag me – I can’t wait to see your culinary masterpieces!
Chicken Cheese Zucchini Muffins: The Ultimate Recipe
Savory and delicious Chicken Cheese Zucchini Muffins are a healthy way to sneak in extra veggies! Perfect for breakfast, snacks, or a side dish.
Ingredients
- 2 cups shredded zucchini, excess moisture squeezed out
- 1 cup cooked chicken, shredded or finely diced
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1/4 cup olive oil
- 1/4 cup milk
- 2 cloves garlic, minced
- 1/4 cup chopped fresh chives or green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion, sautéed
- Pinch of red pepper flakes (for a little heat)
Instructions
- Prepare the Zucchini: Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth. Gather the ends of the towel and squeeze firmly to remove as much excess moisture as possible. Aim for about 2 cups of squeezed zucchini.
- Prepare the Chicken: If you don’t have leftover cooked chicken, you can quickly poach or bake some chicken breasts. To poach, simmer chicken breasts in water or chicken broth until cooked through (about 15-20 minutes). To bake, bake at 375°F (190°C) for about 20-25 minutes. Once cooked, let the chicken cool slightly and then shred or finely dice it. You need about 1 cup of shredded or diced chicken.
- Mince the Garlic and Chop the Chives: Mince the garlic cloves finely. Chop the fresh chives or green onions.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper.
- Combine Wet Ingredients: In a separate bowl, whisk together the lightly beaten eggs, olive oil, and milk. Add the minced garlic and chopped chives to the wet ingredients.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix. A few lumps are okay.
- Add Cheese: Add the shredded cheddar cheese and grated Parmesan cheese to the batter. Gently fold them in until evenly distributed.
- Add Chicken: Add the shredded or diced cooked chicken to the batter. Gently fold it in.
- Add Zucchini: Add the squeezed zucchini to the batter. Gently fold it in until everything is well combined.
- Optional Add-ins: If you’re using any optional add-ins like chopped red bell pepper or sautéed onion, add them now and gently fold them into the batter.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the muffin cups well with cooking spray.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.
- Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Serve the chicken cheese zucchini muffins warm or at room temperature.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage. To freeze, wrap the muffins individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2-3 months. Thaw them at room temperature or in the microwave before serving.
Notes
- Feel free to experiment with different types of cheese. Monterey Jack, mozzarella, or even a spicy pepper jack would be delicious.
- Omit the chicken for a vegetarian version. You can add more vegetables like chopped spinach or mushrooms.
- Use a gluten-free all-purpose flour blend to make these muffins gluten-free.
- Add a pinch of red pepper flakes or a dash of hot sauce to the batter for a little heat.
- Use a mini muffin tin to make smaller, bite-sized muffins. Reduce the baking time accordingly (about 12-15 minutes).
- Experiment with different herbs like dill, oregano, or thyme.
- The batter can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to give it a good stir before filling the muffin cups.
- These muffins freeze exceptionally well. Make a big batch and freeze them for quick and easy snacks or meals.