Chicken Muffins
These savory chicken muffins are packed with flavor and make a delicious snack or light meal. They are easy to make and can be customized with your favorite seasonings and add-ins.
Equipment
- Muffin tin
- Cooking spray or muffin liners
- Oven
Ingredients
- 1 ½ cups cooked chicken or rotisserie - shredded or diced
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or all-purpose spice
- ¼ teaspoon black pepper
- 1 cup milk
- ½ cup sour cream
- ¼ cup vegetable oil or melted butter
- 2 large eggs
- 1 cup sharp cheddar cheese - shredded
- ½ cup of parmesan cheese - shredded
- ¼ cup cooked bacon bits
- 2 garlic cloves - minced
- ¼ cup spring onion or chives - chopped (Optional add-ins)
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
- In a mixing bowl, combine flour, baking powder, baking soda, salt, and black pepper. Mix well to combine.
- In another bowl, whisk together the milk, vegetable oil or melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. Add sour cream and mix through.
- Add cooked shredded chicken, cooked bacon bits, shredded cheese, and spring onions. Fold them gently into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use a block of cheddar cheese and shred it yourself. I find that it tastes better.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- Temperature Tip: Ensure all your ingredients are at room temperature to guarantee an even blend and consistent cooking.
- Visual Cue: Look for a golden brown surface—that's the sign of a perfectly cooked savory muffin.
- Meal Prep Tip: Double up the batch and store extras in an airtight container or a ziplock bag. They can be kept in the fridge for a few days or frozen for next week's meal prep. Reheating is simple; just a minute or two in the microwave is enough to warm them through, restoring that comfort food vibe.
- You can freeze the muffins for up to 3 months. Reheat them in the microwave or oven when you are ready to eat them.
Nutrition
Calories: 250kcal | Carbohydrates: 15g | Protein: 18g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 305mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 1g | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.