Chicken muffins with cheese
WHAT YOU WILL NEED
From ingredients
7 products
Cheese
Dressing
Herbs
SIMPLE PROCESS
Step by step recipe
The key to these muffins is properly cooked and cooled chicken. Don't overcook the breasts — keep them juicy. Cilantro adds a fresh Asian note, but you can substitute with parsley or dill. It's important to leave some of the batter for the final topping — it creates a delicate golden cap. Bake until just golden, but don't dry them out.
Boil and Cool the Chicken Breasts
Cover 600 g (1.3 lb) of chicken breasts with cold water, bring to a boil, skim off foam. Cook for 20–25 minutes until done. Cool in the broth, then dice into small cubes.
Make the Batter
In a bowl, whisk 50 g (about ¼ cup) of milk, 100 g (½ cup) mayonnaise, 110 g (2 large) eggs, and 80 g (⅔ cup) of flour. Mix until smooth and lump-free.
Chop Cilantro and Grate Cheese
Finely chop 10 g (about 2 tbsp) of cilantro. Grate 200 g (about 2 cups) of hard cheese on a coarse grater. Reserve some cheese and cilantro for topping.
Combine the Filling
In a large bowl, mix the diced chicken, most of the cheese, half the cilantro, and about three-quarters of the batter. Stir well.
Fill the Muffin Tin
Lightly dust the muffin tin with flour. Spoon the chicken mixture into each cup, filling about ⅔ full. Top with the remaining batter.
Bake and Serve
Preheat oven to 180°C (350°F). Bake for 20 minutes until golden. Sprinkle with reserved cheese and cilantro, cool for 5 minutes, and serve.
CHEF'S TIP
Choose Fresh Chicken Breast
Fresh, unfrozen breast gives the best texture. Boil in salted water with a bay leaf for 20–25 minutes, then cool completely in the broth to keep it moist.
Don't Skimp on Cheese
Use quality hard cheese that melts well — Gouda, Edam, or Parmesan. Grate it on a coarse grater for the best crust.
Season to Your Taste
Mayonnaise already contains salt, so add salt sparingly. Add black pepper or your favorite spices to the filling for extra flavor.
Let Them Rest Before Serving
After baking, let the muffins cool in the pan for 5–7 minutes, then transfer to a rack. They are fragile while hot but firm up as they cool.
SUBSTITUTIONS
Add your taste
- Replace Chicken with Turkey Turkey breast takes a bit longer (30–35 minutes) but works perfectly. The flavor is slightly richer.
- Use Sour Cream or Yogurt Instead of Mayo For a lighter version, use 100 g (about ½ cup) of 15% sour cream or Greek yogurt. It cuts calories while keeping moisture.
- Swap All-Purpose Flour for Whole Wheat Use whole-wheat flour or oat bran in the same amount for a more nutritious twist.
- Add Vegetables for Freshness Stir finely chopped bell pepper or zucchini into the filling for extra juiciness and vitamins.
HOW TO STORE
How to Store Chicken Muffins
Cool the muffins to room temperature, then store in an airtight container. Refrigerate for up to 3 days. Reheat in the microwave for 30–40 seconds or in the oven at 160°C (325°F) for 10 minutes. Freeze individually wrapped portions for up to 2 months. Thaw in the fridge or at room temperature.
GOOD TO KNOW