Mediterranean Cheesy Chicken and Zucchini Muffins
Total Time: 40 minutes (15 minutes prep | 25 minutes bake)
Servings: 12 muffins
These Mediterranean Cheesy Chicken and Zucchini Muffins are the perfect combination of protein, vegetables, and cheesy comfort—all in a convenient, handheld form. Inspired by Mediterranean flavors, they are savory, lightly herbed, and versatile enough to serve for breakfast, lunch, or as a snack.
The beauty of this recipe lies in its simplicity and balance. Shredded chicken adds protein, while zucchini provides moisture, fiber, and a subtle sweetness that complements the savory cheeses. A mix of cheddar and Parmesan gives a rich, melty flavor with a slightly nutty finish. Eggs bind everything together, and a touch of garlic powder and seasoning elevates the flavor profile without overwhelming it.
Ingredients
Protein & Dairy:
1½ cups cooked chicken, shredded or chopped
1 cup shredded cheese (cheddar, Parmesan, or a mix)
3 large eggs
Produce:
1 medium zucchini, grated and squeezed to remove excess moisture
Dry Ingredients:
1 cup all-purpose flour (or almond flour for gluten-free)
1 teaspoon baking powder
Seasoning & Other:
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (plus more for greasing muffin tin)
Instructions
Preheat Oven and Prepare Muffin Tin
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or line with paper liners.
Prepare the Zucchini
Grate the zucchini and place it in a clean kitchen towel or paper towels. Squeeze out as much excess moisture as possible. Removing water ensures your muffins won’t become soggy and will hold their shape better.
Mix Dry Ingredients
In a medium bowl, combine the flour, baking powder, garlic powder, salt, and pepper. Whisk together to ensure even distribution.
Mix Wet Ingredients
In a large bowl, beat the eggs with the olive oil. Stir in the shredded chicken, grated zucchini, and half of the cheese. Mix until combined.
Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture. Stir just until combined—overmixing can make the muffins dense.
Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin. Sprinkle the remaining cheese on top of each muffin for a golden, melty finish.
Bake
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
Serve
These muffins are best served warm, but they’re also delicious at room temperature. They pair well with a Mediterranean salad, tzatziki, or a side of roasted vegetables.
Tips:
Drain zucchini well: Moisture is the biggest factor that can make savory muffins soggy.
Cheese choice: A sharper cheddar gives more pronounced flavor, while Parmesan adds nuttiness. A mix of the two is ideal.
Chicken: Use leftover rotisserie chicken or poached chicken for convenience.
Don’t overmix: Fold ingredients gently to maintain a light texture.
Pan choice: If using a dark non-stick pan, reduce baking time by 2–3 minutes and keep an eye on them.
Variations:
Herbs: Add 1 teaspoon dried oregano, thyme, or fresh parsley for extra Mediterranean flavor.
Spice: A pinch of paprika or crushed red pepper flakes adds subtle warmth.
Vegetables: Fold in finely chopped bell peppers, spinach, or sun-dried tomatoes.
Cheese swaps: Try feta for tang, or mozzarella for a stretchy, melty texture.
Gluten-free: Substitute almond flour for all-purpose flour and reduce slightly if the batter is too wet.
Low-carb: Skip the flour or replace with almond or coconut flour. Adjust liquid if needed.
Storage Tips:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze individually wrapped muffins for up to 2 months. Reheat in the oven at 350°F for 10–12 minutes or microwave for 45–60 seconds.
Q&A
Q: Can I use raw chicken?
A: No, the chicken should be pre-cooked. Raw chicken will not cook fully during the baking time and could make the muffins soggy.
Q: Can I make mini muffins?
A: Yes! Use a mini muffin tin and reduce baking time to 12–15 minutes.
Q: Can these be made dairy-free?
A: Substitute cheese with a dairy-free alternative or nutritional yeast for flavor.
Q: Can I prepare the batter ahead of time?
A: Yes, store the batter in the refrigerator for up to 24 hours before baking. Baking time may need an extra 1–2 minutes.
Q: How do I prevent muffins from sticking?
A: Grease the muffin tin well or use paper liners. For gluten-free batters, a light coating of olive oil works best.
Nutrition
(Per Muffin, 12 muffins)
Calories: ~150
Protein: 12g
Fat: 8g
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Sodium: ~220mg
(Values may vary depending on ingredients used.)
Conclusion
These Mediterranean Cheesy Chicken and Zucchini Muffins are a perfect example of how healthy ingredients can be turned into a convenient, portable, and flavorful meal. The combination of tender chicken, melty cheese, and zucchini creates a moist, protein-packed muffin that works for breakfast, lunch, or snacks.
They’re quick to prepare, versatile, and easy to customize with herbs, spices, or extra vegetables. The golden tops, savory aroma, and satisfying texture make them appealing to both adults and kids.