Curried Chicken Muffins
Looking for a savory twist on classic muffins? These Curried Chicken Muffins are a flavorful fusion of hearty comfort and exotic spices, perfect for on-the-go snacking, lunchboxes, or light meals. Packed with tender, shredded chicken, a bold hint of curry powder, and creamy coconut milk, these golden muffins are moist, aromatic, and irresistibly delicious. Optional additions like sweet peas and fresh cilantro add layers of flavor and texture, making them versatile enough to suit any palate. Ready in just 35 minutes, this recipe is as easy as it is creative, combining simple pantry staples into a unique bake. Ideal for meal prepping or entertaining, these Curried Chicken Muffins add a delightful flair to any occasion.
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Recipe Information
Ingredients
- 1 cup Cooked chicken (shredded or diced)
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Ground curry powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 teaspoon Granulated sugar
- 2 Eggs
- 0.75 cups Coconut milk
- 0.25 cups Vegetable oil (or melted butter)
- 0.5 cups Frozen peas (optional, thawed)
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper baking cups.
In a large mixing bowl, combine the all-purpose flour, baking powder, curry powder, salt, ground black pepper, and sugar. Whisk to evenly mix the dry ingredients.
In a separate medium-sized bowl, whisk together the eggs, coconut milk, and vegetable oil until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Avoid overmixing to prevent tough muffins.
Add the cooked chicken, thawed peas (if using), and chopped cilantro (if using) to the batter. Gently fold them in until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes in the tin. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.8 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1353 mg | 29% | |
*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.
