This easy chicken muffins recipe is a perfect meal that's both wholesome and flavorful. These 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.
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These easy-to-make mini meatloaf muffins are a flavorful alternative to traditional chicken breasts, and are perfect for a fun and satisfying meal like this simple teriyaki chicken recipe. 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, just like these sweet and sour turkey meatballs.
I like to prepare a large batch and refrigerate or freeze them. My kids will then pop them into the microwave for a minute for the perfect after-school snack. It's an easy-to-make meal or snack in under 30 minutes.
One of my kids loves these chicken meatloaf muffins so much, he submitted and had it featured in the University of Colorado Boulder 2024 Taste of Home Recipe Book.
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Why You'll Love This Recipe
- Individually portioned mini meatloafs are perfect for dinner, breakfast, lunch, crumbled on your mango kale salad, or individually wrapped for an easy snack. It's a great alternative to leftover chicken breast or chicken thighs.
- 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!
- These ground chicken muffins are soft, moist, savory, lean, gluten-free, and dairy-free.
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. Or, skip the muffin topping and add marinara sauce instead.
- Hot sauce gives the meatloaf muffins a boost. Or use buffalo sauce to make buffalo chicken muffins.
- Italian seasoning adds a ton of flavor to these savory chicken muffins. 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.
- Lean ground chicken makes the perfect base for this muffin pan chicken. Substitute ground turkey, ground beef, or finely diced cooked chicken breast in this easy recipe.
- Rolled oats give the muffins texture. No need for all purpose flour.
- Sweet onion adds moisture and savory flavor. 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.
- Carrots add texture and a heaping of vegetables.
See recipe card below for all ingredients and quantities.
How to Make Chicken Muffins
- In a large bowl, add lightly whisked eggs, tomato paste, hot sauce, Italian seasoning and salt. Add chicken, rolled oats, onions and carrots.
- Gently mix until combined. Take care not to over mix and compact the mixture.
- 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 tomato sauce topping or marinara sauce over top of meat muffin mounds.
- Bake in hot 375°F oven 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. 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
Yes! If you prefer, make this recipe into a 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.
Serving Suggestions
- Pair with steamed or roasted vegetables: Options like green beans, roasted broccoli or carrots and cauliflower add color and nutrients to your plate.
- Add a side of fresh salad: A crisp green salad or zucchini salad with a light vinaigrette pairs well, enhancing the meal's freshness.
- In a sandwich or wrap: Slice the muffins and layer them in a gluten free cassava wrap or between slices of gluten-free bread with lettuce, tomato, and your favorite condiments for a satisfying sandwich.
- With dipping sauces: Serve the muffins with sauces like an easy romesco sauce, marinara, avocado basil pesto, tzatziki, or a vegan cashew mayo to enhance their flavor profile.
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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 (907 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.
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Notes
- Take care not to over mix and compact ingredients. This will make the chicken muffins dense rather than full and juicy.
- Store in an airtight container in the fridge for up to 4 days. Wrap individually for a quick on-the-go snack.
- To 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. says
Who knew chicken muffins were a thing? My kids absolutely loved these. What a fun twist on meatloaf!
Jacqui Wilson says
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 says
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 says
Hi Susan,
I'm so happy you enjoyed the muffins. I always keep a batch in my freezer too!