Go Back
Chicken and Spinach Muffins recipe
Print Pin

Chicken and Spinach Muffins with ginger-soy — Bold Flavor

Chicken and Spinach Muffins:
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 160kcal

Ingredients

  • 1 1/2 cups cooked chicken shredded
  • 2 cups fresh spinach chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  • Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  • In a large bowl, whisk together eggs, Greek yogurt, milk, and olive oil until smooth.
  • Stir in flour, baking powder, garlic powder, onion powder, salt, and pepper until just combined.
  • Fold in shredded chicken, chopped spinach, cheddar cheese, and Parmesan until evenly distributed.
  • Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 20–25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  • Serve warm or store in an airtight container for up to 3 days.