This easy chicken muffins recipe is a perfect meal that's both wholesome and flavorful. Savory muffins are easy to make and will become a regular addition to your weekly meal prep rotation. Perfect as an appetizer, lunch, dinner or grab-and-go snack.
These easy-to-make mini meatloaf muffins are packed with protein and offer a tasty twist on traditional chicken breasts. The lean ground chicken turns out exceptionally tender. They're perfect for meal prep, lunchbox-friendly and reheat well, making them convenient and fun for picky eaters.
Quick and healthy meals are easy with these savory muffins. Ideal for busy days, these individually portioned muffins are perfectly convenient. Prepare a large batch, freeze them, and enjoy a tasty, easy-to-make meal or snack in under 30 minutes.
Why You'll Love This Recipe
- Individually portioned: perfect for dinner, breakfast, lunch, crumbled on your salad, or individually wrapped for a high-protein snack. It's a great alternative to leftover chicken breast or chicken thighs that your whole family will enjoy.
- Easy: simply add all ingredients to a large bowl, mix, divide in a muffin tin, and bake. Dinner will be on the table in 30 minutes!
- Protein-packed: These ground chicken muffins are soft, moist, savory, flavorful, lean, gluten-free, dairy-free and perfect for portion control, so no meat-sweats!
For more easy meal ideas try my stuffed portobello mushrooms, simple teriyaki chicken, creamy white bean chicken chili, chickpea veggie burgers or my white fish tacos with mango mint salsa.
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Recipe Ingredients
Here are the ingredients you'll need to make savory chicken muffins:
Ingredient Notes:
- Eggs: help to bind the ingredients in the meat mixture.
- Tomato paste: is also used as a binder and adds a rich flavor.
- Hot sauce: gives the meatloaf muffins a boost. Or use buffalo sauce to make buffalo chicken muffins.
- Italian seasoning: makes these savory chicken muffins outstanding.
- Lean ground chicken: is high protein, at 16 grams of protein per muffin, and makes the perfect base for this muffin pan chicken.
- Rolled oats: give the muffins texture. No need for all purpose flour.
- Sweet onion: adds moisture and savory flavor.
- Carrots: add texture and a heaping of vegetables.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Swap in a blend of other dried spices like sage, oregano, thyme or rosemary. Or add a few grinds of black pepper or red pepper flakes.
- Substitute ground turkey, ground beef, or finely diced cooked chicken breast in this easy recipe.
- Use regular onions, shallots, spring onions or chopped bell pepper. Or include other fresh veggies like chopped green beans, green onions or red bell peppers to your own tastes.
- If tolerant, top with a sprinkle of parmesan cheese or shredded cheese before baking.
- Skip the muffin topping and add marinara sauce instead.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make High Protein Chicken Muffins
Step 1: In a large bowl, add lightly whisked eggs, tomato paste, hot sauce, Italian seasoning and salt. Add chicken, rolled oats, onions and carrots.
Step 2: Gently mix until combined. Take care not to over mix and compact the mixture.
Step 3: Divide mixture evenly among 12 muffin cups, forming mounds like a muffin shape.
Step 4: In a small bowl whisk together tomato paste, apple cider vinegar, dijon mustard, maple syrup, and sea salt.
Step 5: Brush tomato sauce topping or marinara sauce over top of meat muffin mounds.
Step 6: Bake at 375°F for 25-30 minutes or until internal temperature reaches 165°F and the tops turn golden brown.
Expert Tips
- Use a silicone muffin tin, silicone molds or muffin cup, or parchment liners to prevent sticking since these lean chicken meatloaf muffins are low in fat. I like to grease my muffin tin with coconut oil or olive oil before adding the chicken mixture.
- Take care not to over mix and compact the ingredients. This may make the muffins dense rather than full and juicy. No need for a food processor, just a large mixing bowl and large spoon, or your hands.
- Make a large batch or double batch and freeze individually wrapped portions in plastic wrap or a ziplock bag.
Common Questions
These mini meatloaf chicken muffins are great on their own or as the main part of a meal. Serve with roasted vegetables, smashed potatoes or a delicious kale salad. They're super versatile, and kids love them too!
Yes! If you prefer, make this recipe into a healthy chicken meatloaf. Transfer the chicken mixture to a parchment lined baking sheet, and use your hands to form a loaf, add tomato sauce topping or marinara sauce. Bake in a preheated 350°F oven for 50 minutes, or until the internal temperature reaches 165°F. Rest for 10 minutes before slicing.
Storage Tips
- Refrigerator: store in an airtight container in the fridge for up to 4 days. Wrap individually for a quick on-the-go snack. Do not leave at room temperature.
- Freezer: freeze in an airtight container for up to 3 months. Wrap individually then place in an airtight container to maintain freshness.
- How to Reheat: place muffins on a microwave-safe dish and gently microwave for 60 seconds, or more if needed. To reheat in oven, place muffins in muffin cup or lined baking sheet, covered, and heat at 300°F for about 15 minutes.
Side Dishes to Serve with Chicken in Muffin Cups
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Recipe
Easy Chicken Muffins
Equipment
- 1 12-cup muffin tin lined with silicon cups or parchment liners
- 1 large bowl
- 1 small bowl or medium bowl
Ingredients
Chicken muffins:
- 2 large eggs
- 2 tablespoons tomato paste, or ⅓ cup tomato sauce or marinara sauce
- 1 tablespoon hot sauce, optional
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 2 pounds (900 grams) lean ground chicken or turkey, or finely diced chicken breast
- 1 cup (80 grams) rolled oats, certified gluten-free
- 1 medium sweet onion, finely diced
- 1 large carrot, shredded
Topping:
- 2 tablespoons tomato paste, or ¼ cup tomato sauce or marinara sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup, or honey, or coconut sugar
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, lightly whisk eggs. Whisk in tomato paste, hot sauce, Italian seasoning and teaspoon salt. Add ground chicken, rolled oats, onions and carrots. Using your hands or a large spoon, gently blend the mixture together, careful not to over mix. You want everything evenly mixed without packing too firmly.
- Divide mixture evenly among 12 muffin cups, forming mounds like a muffin shape.
- In a small bowl whisk together tomato paste, apple cider vinegar, dijon mustard, maple syrup and sea salt. Brush over top of meat muffin mounds.
- Bake for 25-30 minutes or until internal temperature reaches 165°F and the tops turn golden brown.
Notes
- Care not to over mix and compact ingredients. This will make the chicken muffins dense rather than full and juicy.
- Store: Store in an airtight container in the fridge for up to 4 days. Wrap individually for a quick on-the-go snack.
- Freeze: Wrap individually, place in an airtight container to maintain freshness, and freeze for up to 3 months. Thaw and reheat gently in microwave.
Ruby M.
Who knew chicken muffins were a thing? My kids absolutely loved these. What a fun twist on meatloaf!
Jacqui Wilson
Hi Ruby,
I'm so glad your kids loved the chicken muffins. My kids love them too and they love the idea that they're chicken muffins, haha!
Susan Lee
These chicken muffins are a game-changer! As someone who always struggles to get enough protein in my day, these muffins are so easy and delicious. I tried freezing a batch and they were still extremely tender and didn't lose their flavor at all.
Highly recommend 🙂
Jacqui Wilson
Hi Susan,
I'm so happy you enjoyed the muffins. I always keep a batch in my freezer too!