There’s something incredibly comforting about a warm, savory muffin, especially one that’s filled with the goodness of tender chicken, gooey cheese, and fresh zucchini. These Chicken, Cheese, and Zucchini Muffins are the kind of recipe that feels like a little culinary hug — perfect for busy mornings, lazy weekend brunches, or even as an afternoon snack when hunger strikes and you want something homemade and wholesome.

This recipe has a special place in my kitchen because it’s one of those go-to ideas that are as practical as they are tasty. It all started when I was looking for something my kids would actually enjoy in their lunchboxes — something nutritious, not too messy, and definitely not boring. The first batch disappeared faster than I could get them on the plate. And that’s how these muffins became a staple in our home.

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Zucchini brings moisture and a hint of sweetness, chicken adds satisfying protein, and the cheese… well, cheese makes everything better. These muffins are especially great during zucchini season when your garden (or your neighbor’s) is overflowing with more squash than you know what to do with.

Whether you’re baking them for school lunches, meal prepping for the week, or just treating yourself to something savory and satisfying, these muffins are here to make your day a little easier — and a lot more delicious.

Why You’ll Love This Recipe:

Great for all ages – Even picky eaters love the cheesy goodness and soft texture.
Perfect for meal prep – Make a batch ahead and freeze for easy snacks or breakfast on-the-go.
Sneaky veggie win – Zucchini blends right in and adds moisture without overpowering flavor.
Versatile and customizable – Add your favorite herbs, swap the protein, or toss in extra veggies.
Comforting and satisfying – The perfect balance of flavor, texture, and nourishment.

INGREDIENTS YOU’LL NEED:

2 cups cooked chicken breast, shredded
1 medium zucchini, grated
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt
3 large eggs
1/4 cup milk
2 tbsp olive oil

HOW TO MAKE CHICKEN, CHEESE, AND ZUCCHINI MUFFINS:

STEP-BY-STEP INSTRUCTIONS:

Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line it with paper liners. This recipe makes a dozen beautifully golden muffins.
Start by preparing your zucchini. Grate it using the coarse side of a box grater, then use a clean kitchen towel or paper towels to squeeze out as much liquid as you can. Zucchini is full of water, and while we love its moisture, too much can make the muffins soggy.
In a large bowl, mix the dry ingredients. Add the flour, baking powder, garlic powder, onion powder, black pepper, and salt. Stir to combine everything evenly.
In another bowl, whisk together the wet ingredients – eggs, milk, and olive oil. Once that’s well blended, stir in the shredded chicken, grated zucchini, cheddar cheese, and parmesan.
Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. Don’t overmix — a few lumps are totally fine. Overmixing can make the muffins dense.
Spoon the batter into your muffin tin, filling each cup about 3/4 full. They’ll rise a little, so don’t worry about filling them all the way to the top.
Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let them cool in the pan for a few minutes, then transfer to a wire rack. These are delicious warm, but they’re just as good at room temperature.

HELPFUL TIPS:

Don’t skip draining the zucchini! It’s the key to avoiding soggy muffins.
Use rotisserie chicken or leftover grilled chicken to make prep even easier.
Feel free to play with the cheese. Swap cheddar for mozzarella or add a bit of crumbled feta for a tangy twist.
Want to make them mini? Use a mini muffin tin and bake for about 15–18 minutes instead.
Freeze for later: Once cooled, wrap individually and freeze in a zip-top bag for quick meals or snacks.

DETAILS:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 muffins
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: High Protein

NOTES:

These muffins are endlessly adaptable. You can sneak in chopped spinach, carrots, or even corn kernels. They’re a great fridge-clean-out recipe — just about any cooked veggie or cheese combo will work. Just keep the base mixture balanced and you’re good to go.

NUTRITIONAL INFORMATION: (Per muffin, approximate)

Calories: 190
Protein: 13g
Carbohydrates: 7g
Fat: 12g
Fiber: 1g
Sugar: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make these gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free blend. Make sure it includes a binding agent like xanthan gum for the best texture.

Can I use turkey instead of chicken?
Absolutely. Cooked, shredded turkey works just as well and is a great way to use up leftovers.

Can I make these muffins dairy-free?
You can try using dairy-free cheese alternatives and plant-based milk. The flavor and texture will change slightly, but they’ll still be delicious.

How do I know when they’re done?
The tops will be golden, and a toothpick inserted in the center should come out clean or with just a few crumbs.

STORAGE INSTRUCTIONS:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap muffins individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
To reheat: Microwave on high for 20–30 seconds or pop them in the oven at 300°F until warmed through.

Related Recipes

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CONCLUSION

These Chicken, Cheese, and Zucchini Muffins are the kind of recipe that checks every box — easy, healthy-ish, kid-approved, and freezer-friendly. Whether you’re meal prepping for the week, feeding a hungry crowd, or just craving something warm and savory, this is a recipe worth keeping on repeat. So go ahead, preheat that oven, and let the smell of golden, cheesy muffins fill your kitchen.