Baked Chicken & Zucchini Morning Puffs

A Fluffy & Flavorful Protein-Packed Breakfast

Why You’ll Love This Recipe
These baked morning puffs are the kind of savory muffin you didn’t know you needed. Made with wholesome ingredients like cooked chicken and zucchini, they’re:

High in protein

Soft, moist, and fluffy

Light yet satisfying

Freezer-friendly and meal-prep approved

Easily customizable (cheese, herbs, or spice them up!)

Whether you’re running late on a weekday or prepping breakfast for guests, these muffins will hit the spot.

Ingredients Breakdown
Let’s understand each component and why it’s important.

Protein & Veggies
1 cup cooked chicken, diced: Use leftover grilled, baked, or poached chicken. Breast or thigh works. Adds lean protein.

1/2 cup zucchini, grated: Adds moisture, nutrients, and a subtle fresh flavor. No need to peel; just wash and grate finely.

Dry Ingredients
1 cup all-purpose flour: The base of the puffs, giving them structure. You can substitute 1:1 with whole wheat flour for added fiber (note: they’ll be denser).

1/2 tsp baking powder + 1/4 tsp baking soda: The leavening duo. They work together to create rise and lightness.

1/4 tsp salt: Enhances flavor.

1/4 tsp black pepper: Adds a gentle kick.

Wet Ingredients
1/2 cup milk: Helps create a tender crumb. Whole milk gives richness, but any milk works (including plant-based).

1 large egg: Binds everything together and adds lift.

2 tbsp butter, melted: Adds fat, flavor, and keeps muffins moist.

Optional Additions
1/4 cup shredded mozzarella cheese: Adds gooeyness and extra flavor. Can be substituted with cheddar, feta, or omit entirely.

1 tbsp fresh parsley, chopped: Brings brightness and color.

‍ Step-by-Step Instructions with Expert Tips
Step 1: Prep the Oven & Muffin Tin
Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin with butter, non-stick spray, or line with muffin liners for easy cleanup.

Tip: Silicone muffin molds work great here for an easy release and even baking.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together:

1 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp black pepper

✅ Why Mix Separately? To distribute leavening agents evenly before adding wet ingredients. Prevents uneven rise.

Step 3: Mix Wet Ingredients
In another bowl, whisk until smooth:

1/2 cup milk

1 large egg

2 tbsp melted butter

Tip: Ensure the butter isn’t hot, or it might cook the egg. Let it cool slightly before mixing in.

Step 4: Combine Wet & Dry
Gradually pour the wet mixture into the dry mix. Use a spatula or wooden spoon to stir gently until just combined.

⚠️ Do Not Overmix!
Overmixing activates the gluten, making the muffins tough. Stop once you no longer see dry streaks.

Step 5: Fold in Chicken & Zucchini
Now fold in:

1 cup diced cooked chicken

1/2 cup grated zucchini (squeeze out some moisture if too wet)

1/4 cup shredded mozzarella (optional)

Fresh parsley (optional)

Variations:
Add diced red bell peppers, corn, chopped spinach, or a pinch of chili flakes for variation.

Step 6: Fill Muffin Cups
Spoon the batter evenly into each muffin cup—about 3/4 full.

Why ¾ Full?
This leaves room for the batter to rise without spilling over.

Step 7: Bake
Place the muffin tin into the preheated 375°F (190°C) oven and bake for:

⏱️ 18–20 minutes

You’ll know they’re done when:

Tops are golden brown

A toothpick inserted in the center comes out clean

️‍♂️ Tip: Check at 18 minutes to avoid overbaking. Every oven differs slightly.

❄️ Step 8: Cool & Garnish
Let the muffins cool in the pan for 3–5 minutes, then transfer to a wire rack.

Garnish with chopped parsley, a sprinkle of cheese, or a crack of black pepper before serving.

Serving Suggestions
These morning puffs are incredibly versatile:

On their own: As a quick, grab-and-go breakfast or snack.

With eggs: Pair with scrambled or poached eggs.

With dips: Try sour cream, yogurt dip, or a mild salsa.

As lunchbox filler: Great for kids and adults alike.

Great served warm or cold!

Storage & Meal Prep Tips
❄️ Refrigeration:
Store in an airtight container for up to 5 days in the fridge.

Freezing:
Freeze in a zip-top bag or container for up to 3 months.

Reheat from frozen:
Microwave 30–40 seconds or pop in a 325°F (160°C) oven for 10 minutes.

Variations & Substitutions
Vegetarian?
Replace chicken with sautéed mushrooms, tofu cubes, or more grated veggies.

No Cheese?
Omit it completely or try a vegan cheese alternative.

No Butter?
Use neutral oil (like canola or light olive oil).

Gluten-Free?
Use a gluten-free flour blend. Make sure your baking powder is also gluten-free.

Nutritional Information (per puff, approx.)
Nutrient Amount
Calories 150 kcal
Protein 7g
Carbohydrates 10g
Fat 9g
Fiber 1g
Sugar 1g
Sodium ~200mg

These values vary based on ingredients and brand. Add-ins like cheese will slightly increase fat and calories.

Kitchen Science Insight:
Why Use Both Baking Powder & Soda?

Baking soda neutralizes any acidity in the zucchini or cheese and adds a little crispness.

Baking powder provides most of the lift, giving these puffs their fluffy texture.

Using both helps balance texture and rise, especially with wet veggies like zucchini.

Shopping List Recap
Fresh Items:

Zucchini

Egg

Milk

Butter

Fresh parsley (optional)

Pantry:

All-purpose flour

Baking powder

Baking soda

Salt

Pepper

Protein:

Cooked chicken (grilled, rotisserie, leftover)

Optional:

Shredded cheese (mozzarella, cheddar, feta)

Batch Doubling (Perfect for Freezing!)
Want to double the recipe? Just double all ingredients 1:1, and bake in two muffin trays or in two batches.

Freeze half and enjoy healthy breakfast muffins for weeks!

FAQ
Q: Can I make this ahead of time?
A: Yes! You can bake them the night before and store in an airtight container. They reheat well.

Q: Can I use rotisserie chicken?
A: Absolutely. It’s a great shortcut and adds flavor.

Q: Can I make mini muffins?
A: Yes, bake mini puffs for 10–12 minutes. Perfect for parties or kids.

Flavor Variations to Try
Spicy Jalapeño & Cheddar
Add 1 tbsp chopped jalapeños

Swap mozzarella for cheddar

Corn & Red Pepper
Add 1/4 cup corn kernels

Add 2 tbsp diced red bell pepper

Mushroom & Thyme
Replace chicken with sautéed mushrooms

Add 1 tsp fresh thyme leaves

‍ Final Notes
These Baked Chicken & Zucchini Morning Puffs are savory little gems that bridge the gap between muffin and mini-quiche. Easy to whip up, make-ahead friendly, and endlessly adaptable—they’re a recipe you’ll return to again and again.

Warm, savory, and nutrient-rich, they’ll keep your mornings exciting, your fridge stocked, and your body fueled.