Oh, these Chicken and Vegetable Muffins are just the BEST! Seriously, they’ve become my go-to for so many things. I remember the first time I whipped these up, I was looking for something savory to pack for lunch, and wow, did they deliver! They’re so much more exciting than a boring sandwich, and the smell when they’re baking? Pure comfort. They’re just this perfect little package of goodness, packed with flavor and so incredibly easy to make. You’ll see what I mean!
Why You’ll Love These Chicken and Vegetable Muffins
Honestly, what’s not to love about these little flavor bombs? They’re:
- Super Quick and Easy: Seriously, you can whip these up in a flash. Perfect for those busy days!
- Packed with Goodness: You get satisfying protein from the chicken and a nice dose of veggies in every bite.
- Totally Versatile: They’re amazing for breakfast, a grab-and-go lunch, or even a snack.
- So Customizable: You can totally tweak them with whatever you’ve got in the fridge or pantry!
Gathering Your Ingredients for Chicken and Vegetable Muffins
Alright, let’s get our ingredients together for these fantastic Chicken and Vegetable Muffins! It’s pretty straightforward, and you probably have most of this stuff already. First up, you’ll need 2 cups of all-purpose flour, and for that lift, grab 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. Don’t forget a little pinch of salt (1/4 teaspoon) and black pepper (also 1/4 teaspoon) to make everything sing.
Now for the stars of the show: 1 cup of cooked, shredded chicken – rotisserie chicken is my secret weapon here, so easy! Then, about 1/2 cup of mixed vegetables, and make sure they’re finely chopped. I love using peas, carrots, and corn, but whatever you have works! You’ll also need 1/4 cup of chopped onion – again, finely chopped is key so you don’t get huge chunks. And cheese! 1/4 cup of grated cheddar cheese adds a lovely cheesy goodness.
For the wet stuff, you’ll need 1 large egg, 1 cup of buttermilk (it makes them so tender!), and 1/4 cup of vegetable oil. That’s it! Super simple, right?
Step-by-Step Guide to Making Chicken and Vegetable Muffins
Okay, let’s get down to business! Making these Chicken and Vegetable Muffins is seriously a breeze. Just follow these simple steps and you’ll have warm, delicious muffins in no time.
Preparing Your Baking Station
First things first, let’s get your oven all fired up! Preheat it to 400°F (200°C). While that’s happening, grab your muffin tin. You can either grease it really well with butter or cooking spray, or even better, use those handy muffin liners. This just makes sure your beautiful muffins slide right out after baking. Trust me, nobody wants a muffin stuck to the pan!
Combining Dry Ingredients for Chicken and Vegetable Muffins
Grab a nice big bowl – you’ll need room to mix! Into this bowl, dump all your dry ingredients: the flour, baking powder, baking soda, salt, and pepper. Give it all a good whisk together. This is super important because it makes sure all those leavening agents and seasonings are spread out evenly. You don’t want one bite to be super salty and another to be bland, right?
Incorporating Savory Fillings
Now for the good stuff! To that bowl of dry ingredients, add your shredded chicken, your finely chopped mixed veggies (peas, carrots, corn – yum!), the chopped onion, and that grated cheddar cheese. Give it all a gentle toss with a spoon or spatula. You just want to coat everything lightly with the dry ingredients. It’ll look a little clumpy, and that’s totally fine!
Creating the Wet Mixture
In a separate, smaller bowl, crack your egg. Then, pour in the buttermilk and the vegetable oil. Give this a good whisk until it’s all combined and looks smooth. It’s just a simple little wet mixture, but it’s the key to bringing everything together into a lovely batter.
Bringing it All Together
Okay, time to combine! Pour that wet mixture right into the big bowl with all your dry ingredients and savory bits. Now, here’s the most important part: stir *just* until everything is combined. Seriously, don’t go crazy mixing! A few streaks of flour are totally okay. Overmixing makes tough muffins, and we definitely don’t want that. We’re aiming for tender, fluffy muffins here!
Baking Your Chicken and Vegetable Muffins to Perfection
Spoon your batter evenly into those prepared muffin cups. Fill them about two-thirds to three-quarters full. Pop that tin into your preheated oven and bake for about 18 to 22 minutes. How do you know they’re done? Just poke a toothpick into the center of a muffin. If it comes out clean, they’re ready! If there’s wet batter, give them a few more minutes.
Tips for the Best Chicken and Vegetable Muffins
Want to make these Chicken and Vegetable Muffins absolutely perfect every single time? I’ve got a few little secrets that really make a difference. First off, make sure those veggies are chopped up pretty small and evenly. If you have big chunks of carrot or onion, they won’t cook through as nicely, and you might end up with a wonky texture.
My biggest tip, though? Don’t, I repeat, DO NOT overmix the batter! As soon as you see those wet and dry ingredients just come together, stop mixing. A few little flour streaks are totally fine – they’ll disappear in the oven. Overmixing develops the gluten too much, and that’s what gives you tough, rubbery muffins instead of the tender ones we’re going for. And of course, make sure your oven is properly preheated to that 400°F. A hot oven is crucial for that nice rise! For more baking tips, check out King Arthur Baking’s guide to ingredient properties.
Variations for Your Chicken and Vegetable Muffins
You know, the beauty of these Chicken and Vegetable Muffins is how easy they are to customize! Feeling a bit adventurous? Try adding some fresh herbs like rosemary or thyme – they add such a lovely aromatic touch. Or maybe you want to sneak in even *more* veggies? Finely chopped bell peppers or some wilted spinach work wonders in here too.
And cheese! Oh, experimenting with cheese is my favorite. Swap the cheddar for Monterey Jack, or even a sharp Gruyere for a different kind of cheesy kick. You can really make these muffins your own!
Serving and Storing Your Chicken and Vegetable Muffins
These Chicken and Vegetable Muffins are fantastic served warm right out of the oven, maybe with a little smear of butter if you’re feeling fancy! They’re perfect for breakfast, but honestly, they make a super satisfying lunch or snack anytime. If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. They’ll stay fresh at room temperature for about two days, or you can pop them in the fridge for up to four days. They reheat beautifully in a toaster oven or microwave!
Frequently Asked Questions about Chicken and Vegetable Muffins
Got questions about these yummy Chicken and Vegetable Muffins? I’ve got answers!
Can I use frozen vegetables? Absolutely! Frozen peas, carrots, and corn work great. Just make sure to thaw them and pat them really dry with a paper towel before you chop them up and add them to the batter. You don’t want extra moisture messing with your muffin texture!
What kind of cheese works best? Cheddar is fantastic, but feel free to experiment! Monterey Jack melts beautifully, and a sharp Provolone or even a little Parmesan can add a really nice savory punch. Just make sure it’s grated!
How long do these muffins stay fresh? They’re best eaten within a couple of days, stored in an airtight container at room temperature. If you need them to last a bit longer, the fridge is your friend – they’ll keep for about 4 days there. They also freeze really well, so you can make a big batch and freeze them for later!
Can I make these muffins ahead of time? Totally! They’re actually even better the next day after the flavors have had a chance to meld. Just let them cool completely, store them properly, and you’re good to go. Perfect for meal prep!
Nutritional Information for Chicken and Vegetable Muffins
Just a heads-up, the nutritional info for these Chicken and Vegetable Muffins is an estimate, since everyone’s ingredients can vary a little! On average, each muffin has about 250 calories. You’re looking at around 12g of fat, with 3g of that being saturated fat, and a good 12g of protein to keep you going. They also have about 25g of carbohydrates and 2g of fiber. Pretty balanced for a tasty treat!
Print
Smaakvolle 15 min Chicken Vegetable Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Savory muffins packed with chicken and mixed vegetables.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked, shredded chicken
- 1/2 cup mixed vegetables (peas, carrots, corn), finely chopped
- 1/4 cup chopped onion
- 1/4 cup grated cheddar cheese
- 1 large egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- Add the shredded chicken, chopped vegetables, onion, and cheese to the dry ingredients. Toss to combine.
- In a separate bowl, whisk together the egg, buttermilk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can use any cooked chicken you have on hand.
- Feel free to add other herbs or spices like garlic powder or Italian seasoning.
- Ensure vegetables are finely chopped for even distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Savory Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: chicken muffins, vegetable muffins, savory muffins, quick bread, easy baking