Cowboy Chicken Cheese Muffins
Get ready to elevate your snack game with Cowboy Chicken Cheese Muffins, a savory and satisfying twist on classic muffins that's perfect for any occasion. Packed with shredded chicken, sharp cheddar cheese, sweet corn kernels, and zesty spices like smoked paprika and cumin, these protein-rich muffins deliver bold Southwestern flavors in every bite. They're quick to whip up, oven-ready in just 20 minutes, and bake to golden perfection in under half an hour. Ideal for meal prepping, picnics, or midday snacks, these muffins are as versatile as they are delicious. Whether enjoyed warm or at room temperature, Cowboy Chicken Cheese Muffins are a crowd-pleaser for busy weeknights or laid-back weekend gatherings. Plus, they store beautifully, making them a convenient grab-and-go option you'll love having on hand.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 cup Shredded cheddar cheese
- 1 cup Corn kernels (fresh, frozen, or canned)
- 0.5 cup Chopped green onions
- 2 pieces Large eggs
- 0.75 cup Milk
- 0.25 cup Unsalted butter (melted)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, smoked paprika, and ground cumin.
Add the shredded chicken, shredded cheddar cheese, corn kernels, and chopped green onions to the dry ingredients. Stir until the mix-ins are evenly coated and distributed.
In a separate medium bowl, whisk together the eggs, milk, and melted butter until combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon. Do not overmix; just stir until everything is combined.
Evenly divide the batter among the prepared muffin cups, filling each one about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 202 mg | 4% | |
*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.
