Easy Chicken Muffin Recipe

These easy chicken muffins are excellent for kids and adults lunch boxes. Soft, moist, spicy and super delicious savory muffins are great for grab and go breakfast. This chicken muffin recipe is freezer friendly and quick to make.

Just as much as I love sweet muffins; I love savoury muffins. I always like to start the breakfast with something savoury and of course a little spicy and end my breakfast with something sweet. It’s a balance of savory and sweet for me. How do you like your breakfast?

The first time I created these savory muffins with canned tuna, it turned out delicious! I shared a few with my friend Nadee and we did a freezer test and also to see whether these stayed fresh and soft after re-heating it. Yes, it was soft, fresh just like I wanted it to be. I didn’t stop there as I like to try every possible flavor I can create and next I landed on creating a Spicy chicken muffin recipe.

Ingredients

These easy chicken muffins are loaded with veggies and cooked chicken and definitely some cheese. I added three types of peppers red, yellow and green. You could add any veggies you have got in your fridge. Replace the chicken with shrimp, tuna or make it a vegetarian. This recipe calls for all-purpose flour and cake flour to give the muffin a lighter texture and make it soft. *Please do not use all cake flour because the crumb will be so tender and this makes the muffins fall apart with all the chicken and veggies in it. Trust me I have been there.

Cake Flour Substitution

Take one leveled cup of all-purpose flour, put it into a small bowl. Remove 2 Tablespoons of all-purpose flour from the bowl. Add in 2 Tablespoons of Cornstarch (cornflour) into the small bowl and sift the flour mixture together so the cornstarch is well distributed with all-purpose flour. 

Make it Kid-friendly

When you are making these for your kids mix everything but the red chili powder. You could reduce the amount of ground black pepper to 1/2 teaspoon. Scoop half of the batter into a separate bowl and for the rest of the batter, add chili for yourself.

Adjust the Spice Level

I have a very spicy palate and I like adding chili in most of my food. I would say these muffins are medium-hot but, please feel free to add red chili powder/red chili flakes according to your spice level. Replace red chili powder with sweet/mild paprika powder. If you don’t like spicy food leave the red chili powder out.

Easy Chicken Muffin Recipe

Recipe by Ruwani Ravin KumarCourse: Breakfast, Lunch, SnacksCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

These easy chicken muffins are excellent for kids and adults lunch boxes. Soft, moist, spicy and super delicious savory muffins are great for grab and go breakfast. This chicken muffin recipe is freezer friendly and quick to make.

Ingredients

• 75g / 5tbsp Butter melted

• 128g / 1 cup all-purpose flour

• 128g / 1 cup cake flour

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 75g / ¾ cup grated cheddar cheese

• 1teaspoon red chili powder/ red chili flakes

• 1 teaspoon ground black pepper

• ½ teaspoon dried oregano (optional)

• 1 small red onion chopped finely

• 1 ¼ cup cooked and diced chicken

• ½ cup each red, green and yellow bell pepper finely diced

• 180g / ¾ cup buttermilk

• 2 large eggs + 1 yolk

• 60g / ¼ cup milk

  
  

Directions

• Pre heat the oven at 180°C/356°F. Grease two 12-hole muffin tins with oil spray. Melt the butter and leave aside to cool.
• Dry Ingredients – In a large bowl sift in the all-purpose flour, cake flour, baking powder, baking soda, garlic powder, and salt.
• Next add the grated cheese, chili powder, black pepper,oregano, onion, chicken and three types of pepper into the dry ingredients bowl and mix well until well combined.
• Wet Ingredients– In another bowl add the buttermilk, eggs, milk and the cooled melted butter. Whisk the wet ingredients until combined.
• Now add the wet ingredients into the dry ingredients bowl and mix just until combined. *Please do not mix. Over mixing the batter gives you very tough muffins. Little lumps are fine, avoid trying to smooth the batter.
• Using a regular size ice cream scoop, scoop the batter into muffin tins. Bake at 180°C/356°F for 20- 25 minutes or until a skewer inserted comes out clean.
• Cool the muffins for 5 minutes in the pan and remove them and place them on a cooling rack.

Notes

• Cake flour Substitution – Take one leveled cup of all-purpose flour ,put it into a small bowl. Remove 2 Tablespoons of all-purpose flour from the bowl.Add in 2 Tablespoons of Cornstarch (cornflour) into the small bowl and sift the flour mixture together so the cornstarch is well distributed with all purpose flour.
• Freezer Instructions- cool them completely and place them in a freezer zip lock bag and freeze them for about 2 months.
• Reheating Instructions- You could reheat them in a microwave on high for about 30 seconds or heat in a 180°C oven for 10-15 minutes.
• Make it Kid-friendly – When you are making these for your kids mix everything but the red chili powder. You could reduce the amount of ground black pepper to 1/2 teaspoon. Scoop half of the batter into a separate bowl and for the rest of the batter, add chili for yourself.
• Adjust the Spice Level- I would say these muffins are medium-hot but, please feel free to add red chili powder/red chili flakes according to your spice level. You can replace the red chili powder with sweet/mild paprika powder. If you don’t like spicy food leave the red chili powder out.
• Possible Variations- You could add any veggies you have got in your fridge. Replace the chicken with shrimp, tuna or make it a vegetarian.