What ingredients are needed?

You’ll need shredded chicken, grated zucchini, shredded cheese (like cheddar or mozzarella), eggs, flour (or almond flour for low-carb), baking powder, milk or Greek yogurt, and seasonings like salt, pepper, and garlic powder.

How are these muffins made?

Mix the dry and wet ingredients separately, combine, then scoop into a muffin tin. Bake at 375°F for 20–25 minutes until golden and set.

What cheese should be used?

Cheddar, mozzarella, Monterey Jack, or a mix works great. Use sharper cheese for more flavor and mozzarella for a soft, gooey texture.

Can mozzarella be used?

Yes. Mozzarella adds creaminess and works well. For bolder taste, combine it with cheddar or parmesan.

Are these muffins freezable?

Absolutely. Cool completely, then freeze in a sealed container for up to 3 months. Reheat in the oven or microwave when ready.

Are these muffins low-carb?

They can be. Use almond or coconut flour instead of all-purpose flour to keep carbs low while maintaining flavor and structure.

Can these muffins replace a meal?

Yes. Packed with protein, fat, and fiber, a few muffins can serve as a quick, balanced meal—especially when paired with soup or salad.

What is a savory muffin?

A savory muffin is a non-sweet, often veggie or protein-filled baked snack that’s great for breakfast, lunch, or meal prep.

Where are savory muffins popular?

They’re especially loved in Australia, the UK, and the US—great for lunches, brunches, or on-the-go snacks.

What are some tips for making savory muffins?

Squeeze excess moisture from veggies, use fresh grated cheese, don’t overmix, and let them cool before removing from the pan.

Chicken, Cheese, and Zucchini Muffins

Name: Chicken, Cheese, and Zucchini Muffins | Easy Savory Snack
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 🧁 Base Ingredients:; 1 cup cooked shredded chicken; 1 cup grated zucchini, squeezed dry; 1 cup shredded cheese (cheddar, mozzarella, or mix); 2 large eggs; 1/2 cup all-purpose flour or almond flour (for low-carb); 1/2 tsp baking powder; 1/4 cup milk or plain Greek yogurt; 1/2 tsp garlic powder; Salt and pepper to taste; 🧄 Optional Add-Ins for Flavor Boost:; 1/4 cup chopped green onions or chives; 1/4 cup diced red bell pepper or baby spinach; 2 tbsp grated parmesan cheese (for crispy tops); 1/4 tsp chili flakes or paprika (for mild heat); 1/4 cup cooked crumbled bacon (for smoky flavor)

Description

Chicken, Cheese, and Zucchini Muffins make the best savory snack—easy, low-carb, and freezer-friendly. Try this healthy 2025 recipe today

Ingredients

Scale

🧁 Base Ingredients:

1 cup cooked shredded chicken

1 cup grated zucchini, squeezed dry

1 cup shredded cheese (cheddar, mozzarella, or mix)

2 large eggs

1/2 cup all-purpose flour or almond flour (for low-carb)

1/2 tsp baking powder

1/4 cup milk or plain Greek yogurt

1/2 tsp garlic powder

Salt and pepper to taste

🧄 Optional Add-Ins for Flavor Boost:

1/4 cup chopped green onions or chives

1/4 cup diced red bell pepper or baby spinach

2 tbsp grated parmesan cheese (for crispy tops)

1/4 tsp chili flakes or paprika (for mild heat)

1/4 cup cooked crumbled bacon (for smoky flavor)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin.
In a large bowl, combine shredded chicken, zucchini, cheese, flour, baking powder, garlic powder, and any optional add-ins.
In another bowl, whisk eggs with milk or yogurt. Pour into the dry mixture.
Mix gently until just combined—do not overmix.
Spoon the batter evenly into the muffin cups. Top with extra cheese if desired.
Bake for 20–25 minutes, or until muffins are golden and a toothpick comes out clean.

Let cool for 5 minutes before removing from the tin. Enjoy warm or store for later.

Notes

Low-carb option: Use almond flour or coconut flour in place of regular flour.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Savory Muffins, Snack, Meal Prep
Cuisine: American

Nutrition

Calories: 150 kcal
Sugar: 1 g
Sodium: 180 mg
Fat: 10 g
Carbohydrates: 4 g
Fiber: 1g
Protein: 11g