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    You Are Here: Home → Chicken

    Chicken Muffins

    January 28, 2023 by Ryan Leave a Comment

    18 shares
    Jump to Recipe Print Recipe
    chicken muffins stacked on top of each other on plate
    close-up of chicken muffins in pan
    overhead shot of chicken muffins in pan

    This post may contain affiliate links. Please read my disclosure.

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

    chicken muffins stacked on top of each other on plate

    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
    overhead shot of ingredients for 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.

    process shots of mixing dry ingredients before mixing together the rest of the ingredients in another bowl

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

    process shots of mixing the ingredients together in a bowl before adding to a muffin tin and baking

    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.

    process shots of adding egg mixture to hash browns and baking

    FAQs

    Can I Make Bread Instead of Muffins?

    Yes. Place in a 9x5 loaf pan and bake for 35 to 40 minutes or until done.

    How Do I Know the Muffins are Done?

    You know muffins are done when you insert a toothpick in the center and it comes out clean.

    How Long Will They Last?

    You can keep in an airtight container in the fridge for 3-5 days. You can also place in the freezer for up to 3 months and just reheat in the microwave when ready.

    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.
    overhead shot of chicken muffins in pan

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    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.

    chicken muffins stacked on top of each other on plate
    Print Recipe
    5 from 1 vote

    Chicken Muffins

    These chicken muffins are moist, tender and most importantly delicious, making them perfect savory muffin to eat on the go.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: American
    Servings: 12 muffins
    Calories: 275kcal
    Author: Ryan Beck

    Ingredients

    • 2 cups all-purpose flour
    • 1 ½ teaspoon baking powder
    • 1 teaspoon Italian seasoning
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 1 cup whole milk
    • ½ cup unsalted butter, melted
    • ¼ cup sour cream
    • 2 large eggs
    • 2 garlic cloves, minced
    • 2 cups sharp cheddar cheese, shredded
    • 1 ½ cups shredded chicken (rotisserie or cooked)

    Instructions

    • Preheat oven to 350°F. Grease a 12 cup muffin tin with cooking spray and set aside. In a medium bowl, combine the flour, baking powder, Italian seasoning, baking soda, salt and pepper.
    • In a large bowl, mix together the milk, melted butter, sour cream, eggs, cheese and chicken. Add the dry ingredients, mixing until just combined.
    • Spoon batter into prepared muffin pan, filling them all the way to the top. Bake for 20-25 minutes or until the tops are golden and crusty.

    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.

    Nutrition

    Serving: 1muffin | Calories: 275kcal | Carbohydrates: 16g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 388mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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