I love this recipe because it is simple, fast, and uses ingredients I usually already have at home. The muffins are soft and cheesy, and the chicken makes them more filling.
I also like that they are portioned individually, which makes them perfect for lunchboxes and grab-and-go snacks.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium eggs 150 ml milk 75 g melted butter 170 g grated cheddar cheese 100 g cooked chicken, chopped 1 carrot, finely grated 1/2 tsp oregano 250 g self-raising flour
Directions
I preheat the oven to 180°C fan and line a 12-hole muffin tin with silicone muffin cases.
I add the eggs, milk, and melted butter to a large bowl and whisk everything together until smooth.
I mix in the grated cheese, cooked chicken, and grated carrot until evenly combined.
I add the oregano and self-raising flour, then stir just enough so the mixture comes together without overmixing.
I divide the batter evenly between the 12 muffin cases and bake for about 25 minutes, until the muffins are golden and set.
I let them cool for a few minutes in the tin before removing them.
I store the muffins in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm them in the microwave for about 20–30 seconds or in a low oven until heated through.
I also freeze them once cooled, then reheat straight from frozen or thaw overnight in the fridge.
FAQs
Can I use leftover chicken for this recipe?
Yes, I like using leftover cooked chicken because it makes the recipe even quicker.
Can I make these muffins without cheese?
Yes, but I find the cheese helps keep them moist and adds flavor.
Can I add more vegetables?
Yes, I often add small amounts of corn, spinach, or zucchini for extra nutrients.
Why are my muffins dry?
They can become dry if I overmix the batter or bake them too long, so I mix gently and watch the baking time.
Can I make these ahead of time?
Yes, I often make them the day before and store them in the fridge for easy lunches.
Conclusion
These chicken and cheese lunchbox muffins are a simple, practical recipe I like to keep in rotation for busy days. They are soft, savory, and easy to pack, making them a reliable option for snacks, school lunches, or quick meals.
Soft and savory chicken and cheese lunchbox muffins perfect for quick meals, school lunches, or easy grab-and-go snacks. A simple homemade bake that stays moist, cheesy, and satisfying.
Author:Emma
Prep Time:10 minutes
Cook Time:22–25 minutes
Total Time:32 minutes
Yield:32 minutes
Category:Lunchbox, Snack
Method:Baking
Cuisine:International
Ingredients
2 medium eggs
150 ml milk
75 g melted butter
170 g grated cheddar cheese
100 g cooked chicken (chopped)
1 carrot, finely grated
½ teaspoon oregano
250 g self-raising flour
Instructions
Preheat the oven to 180°C (fan). Line a 12-hole muffin tin with silicone muffin cases.
In a large bowl, whisk together the eggs, milk, and melted butter.
Add the grated cheese, cooked chicken, and grated carrot. Mix well with a spoon.
Add oregano and self-raising flour, mixing just until combined. Do not overmix.
Divide the batter evenly between the 12 muffin cases.
Bake for 25 minutes, or until golden and cooked through.
Let cool for a few minutes before removing from the cases.
Notes
These muffins are great for meal prep and lunchboxes. Store in the fridge for up to 3 days or freeze for longer storage. Serve warm or cold.
