Chicken Muffins
These chicken muffins are moist, tender and most importantly delicious, making them perfect savory muffin to eat on the go.
Servings 12 muffins
Calories 275kcal
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, garlic, 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