Chicken Muffins

These chicken muffins are moist, tender and most importantly delicious, making them perfect savory muffin to eat on the go.

Let's be honest, when you think of muffins, sweet is what comes to mind - from cinnamon streusel muffins to triple chocolate muffins to banana carrot muffins.

But have you had a savory muffin? It may seem strange at first, but after one bite you'll be a convert.

Why This Recipe Works

• Easy - you'll be surprised how easy these chicken muffins are to make. They can be prepped and put in the oven in less than 10 minutes.
• Flavorful - these are a combination of muffin and biscuit. They're buttery, garlicky with crusty tops. Oh and of course bites of chicken and cheese throughout.
• Make-ahead - you can make a batch of these and then throw in the freezer. Just pull one out when you are short on time or want an on-the-go snack.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Equipment
• Pro Tips/Recipe Notes
• Similar Recipes
• Chicken Muffins

Ingredient Notes

• Flour - the base of the recipe is all-purpose flour.
• Baking powder/soda - super important as it helps the muffins rise.
• Italian seasoning - enhances the flavor and adds some savory notes.
• Butter - the base fat needed to add some flakiness.
• Sour cream - the acidity reacts with the leaveners and creates a nice rise.
• Cheese - you get pops of cheese in every bite.
• Chicken - they're called chicken muffins for a reason.

Ingredient Swaps

As with any recipe, you can change up the ingredients if need. Some substitutes include:

• Butter is a go-to of mine lately for fat in baked goods, but coconut oil, vegetable or canola oil also works.
• Sour cream adds extra fat and acidity, but you can also use yogurt or Greek yogurt. Buttermilk works as well.
• I like sharp cheddar cheese, but mozzarella, Gruyère or asiago are good substitutes.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Mix together the dry ingredients in a medium bowl. In a large bowl, mix together the remaining ingredients.

Add the dry ingredients to the bowl of wet ingredients, mixing until combined. Spoon the batter into a greased muffin pan.

Bake at 350°F for 20-25 minutes or until done.

FAQs

Equipment

The equipment you use is important to how the recipe turns out. What is needed is the following:

• Large bowl - need a bowl to be able to mix together the ingredients.
• Whisk - used to mix together the dry ingredients.
• Cupcake liners - keeps the muffins from sticking to the pan.
• Cookie scoop - helps get an even amount of batter in each muffin pan.
• Muffin pan - bakes the muffins.

Pro Tips/Recipe Notes

• Buy a block of cheddar cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
• Use an ice cream scoop to get an even amount of batter in each muffin tin.
• You'll know the muffins are done when a toothpick comes out clean.
• You can freeze the muffins for 3 months and reheat in microwave when ready to eat.

Similar Recipes

If you’ve tried these chicken muffins or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.