Broccoli Chicken Muffins
Transform your snack game with these savory Broccoli Chicken Muffins—perfect for busy mornings, meal prep, or a protein-packed on-the-go bite! Made with tender shredded chicken, finely chopped broccoli florets, and melty cheddar cheese, these muffins combine wholesome ingredients with irresistible flavor. The fluffy batter, enhanced with a hint of garlic powder and black pepper, bakes to golden perfection in just 20 minutes. Not only are these muffins quick and easy to prepare, but they’re also an excellent way to sneak veggies into your day. Serve them warm as a comforting snack, or store them for easy, nutritious lunches. Whether for breakfast, brunch, or a midday pick-me-up, these savory muffins are sure to satisfy.
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Recipe Information
Ingredients
- 1.5 cups Cooked chicken breast (shredded or finely chopped)
- 1 cup Broccoli florets (finely chopped)
- 1 cup Shredded cheddar cheese
- 0.75 cup All-purpose flour
- 0.5 cup Milk
- 3 large Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil or non-stick spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with olive oil or non-stick spray.
In a large mixing bowl, whisk together the eggs and milk until smoothly combined.
Add the all-purpose flour, baking powder, garlic powder, salt, and black pepper into the wet mixture. Stir until the batter is smooth.
Gently fold in the shredded chicken, chopped broccoli florets, and shredded cheddar cheese, ensuring they are evenly distributed in the batter.
Scoop the mixture into the prepared muffin tin, filling each cup about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 2941 mg | 128% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.7 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1193 mg | 92% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
