Chicken and Sun-dried Tomato Muffins

Chicken and Sun-Dried Tomato Muffins: The Savory Grab-and-Go Snack That’ll Change Your Lunch Game

Alright, let me tell you about the day I discovered these Chicken and Sun-Dried Tomato Muffins. I was tired of the same old lunch routine you know, the sad sandwiches, the boring salads, the overpriced takeout that left me feeling bleh. I wanted something portable, something satisfying, and something that actually tasted amazing. And let me tell you, these little beauties delivered in a BIG way.

These aren’t your grandma’s sweet muffins. These are savory, protein-packed, flavor-packed muffins that are perfect for lunch, snacks, or even a quick dinner on the go. Tender chunks of cooked chicken, sweet and tangy sun-dried tomatoes, creamy ricotta cheese, and fresh basil all baked into a fluffy, golden muffin. They’re like little portable meals that you can grab and go.

The first time I made these, my family absolutely devoured them. My wife took them to work for lunch and her coworkers asked for the recipe. My kids ate them straight from the cooling rack before I could even get them into a container. Even my picky brother, who usually turns his nose up at anything with “healthy” vibes, asked for seconds.

The best part? They come together in about 30 minutes, use simple ingredients, and are perfect for meal prep. Make a batch on Sunday and have lunch sorted for the week. No more sad desk lunches!

So grab your chicken, your sun-dried tomatoes, and your muffin tin. Let’s make some savory muffin magic!

Try my Egg Broccoli and Ham Breakfast Muffins recipe.

Why You’ll Love This Recipe

• Savory and satisfying – Not a sweet muffin in sight!
• Packed with protein – Chicken and ricotta keep you full.
• Perfect for meal prep – Make a batch and grab on the go.
• Ready in 30 minutes – Quick enough for any day.
• Portable – Perfect for work lunches, picnics, or snacks.
• Flavorful – Sun-dried tomatoes and basil bring the taste.
• Customizable – Swap in your favorite ingredients.
• Kid-approved – Even picky eaters love these.

Try my Chocolate Zucchini Muffins recipe.

What You’ll Need to Make

The Main Crew

• 6.3 oz (180g) all-purpose flour – The base of the muffins.
• 1 tsp baking powder – For that perfect rise.
• Pinch of salt – Balances the flavors.
• Pinch of black pepper – Adds a little kick.
• 1.7 fl oz (50g) olive oil – For moisture and richness.
• 3.4 fl oz (100g) milk – Makes them tender.
• 3 large eggs – The binding agent.
• 5.3 oz (150g) cooked chicken, chopped – The protein punch.
• 3.5 oz (100g) sun-dried tomatoes, chopped – Sweet, tangy perfection.
• 2.1 oz (60g) ricotta cheese – Creamy goodness.
• 6 leaves of basil, chopped – Fresh, herby pop.

Equipment

• Muffin tin (9 cups)
• Paper liners or silicone muffin tray
• Large mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons

What You’ll Need to Do

Alright, my friends. These savory muffins are so good, you’ll want to make them every week. Let’s get cooking!

Step 1: Fire up that oven. Preheat your oven to 350°F (180°C). Get your muffin tin ready with paper liners or use a silicone muffin tray. No greasing needed with liners easy cleanup!

Step 2: Mix the dry stuff. In a large bowl, combine the flour, baking powder, salt, and pepper. Give it a good whisk to make sure everything is evenly distributed.

Step 3: Add the wet stuff. Pour in the olive oil, milk, and eggs. Whisk everything together until you have a smooth batter. Don’t overmix a few lumps are fine!

Step 4: Fold in the goodies. Gently fold in the chopped cooked chicken, sun-dried tomatoes, ricotta cheese, and fresh basil. Mix until everything is evenly distributed throughout the batter.

Step 5: Fill those muffin cups. Divide the batter evenly among the 9 muffin cups. Fill them almost to the top they’ll puff up nicely while baking.

Step 6: Bake to perfection. Pop those muffins in the oven and bake for 15 minutes, or until they’re golden brown on top and a toothpick inserted in the center comes out clean.

Step 7: Cool and enjoy! Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack. Serve warm or let them cool completely and store for later. Enjoy your savory little masterpieces!

Try my Spinach Feta Muffins recipe.

Easy Ingredient Swaps

Don’t have something? No stress. Here’s how to adapt:

• All-purpose flour → Whole wheat flour or gluten-free flour blend.
• Olive oil → Avocado oil, vegetable oil, or melted butter.
• Milk → Any milk whole, skim, almond, oat, or soy.
• Chicken → Turkey, ham, cooked sausage, or even tofu.
• Sun-dried tomatoes → Roasted red peppers, olives, or artichoke hearts.
• Ricotta → Cottage cheese, cream cheese, or feta.
• Basil → Parsley, oregano, or chives.
• Eggs → Flax eggs for vegan version (3 tbsp flaxmeal + 9 tbsp water).

Try my Whole-Grain Banana Yogurt Muffins recipe.

Some Twist and Tweak Ideas

Feeling creative? Try these variations I’ve tested and loved:

• Spinach and feta – Swap chicken for spinach and use feta instead of ricotta.
• Pizza muffins – Add pepperoni and mozzarella with Italian seasoning.
• Bacon cheddar – Swap chicken for crispy bacon and use cheddar.
• Mediterranean – Add olives, artichokes, and oregano.
• Spicy kick – Add red pepper flakes or diced jalapeños.
• Mushroom and thyme – Use mushrooms and fresh thyme instead of basil.
• Pesto chicken – Add a spoonful of pesto to the batter.
• Broccoli cheddar – Swap chicken for steamed broccoli and use cheddar.
• Taco style – Add taco seasoning, corn, and pepper jack.

Try my Cheesy Broccoli Muffins recipe.

Some Helpful Tips

• Don’t overmix – Overmixing makes tough muffins. Mix until just combined.
• Chop ingredients evenly – Uniform pieces = better texture.
• Use cooked chicken – Leftover rotisserie chicken works great.
• Drain sun-dried tomatoes – Pat them dry if packed in oil.
• Fill to the top – They’ll puff up nicely in the oven.
• Check for doneness – Toothpick should come out clean.
• Let them cool – They’re easier to remove from the tin when slightly cool.
• Don’t overbake – 15 minutes is usually perfect.

Try my Broccoli Cheese Egg Muffins recipe.

Some Budget-Friendly Tips

Eating well on a budget? Here’s how I save:

• Use leftover chicken – Rotisserie chicken or leftover roast chicken is perfect.
• Buy sun-dried tomatoes in bulk – Cheaper than small jars.
• Make your own – Sun-dry cherry tomatoes in the oven.
• Use regular milk – No need for fancy alternatives.
• Buy ricotta on sale – It freezes well too.
• Use what you have – Any cheese works feta, cheddar, or mozzarella.
• Make a double batch – More muffins = more meals.
• Grow your own basil – A windowsill plant costs pennies.

Try my Breakfast Egg Sausage Muffins recipe.

Some Serving Ideas

These muffins are perfect on their own, but here are some pairing ideas:

• Soup pairing – Serve with tomato soup for a complete meal.
• Side salad – A simple green salad makes it a lunch.
• On the go – Grab and eat straight from the tin.
• Picnic food – Perfect for picnics and potlucks.
• Party appetizers – Serve with dipping sauces like marinara.
• Breakfast on the run – Great for a savory morning option.
• Lunch box – Kids love these in their lunchboxes.
• With hummus – Serve with hummus for dipping.

Try my Cheesy Bacon and Veggies Breakfast Muffins recipe.

Some Storage and Reheating Tips

• Room temperature – Store in an airtight container for 2-3 days.
• Refrigerate – Keeps for up to 5 days in the fridge.
• Freeze – Freezes well for up to 3 months.
• Reheat – Microwave 20-30 seconds or reheat in a 350°F oven for 5 minutes.
• Make ahead – Perfect for meal prep.
• Individual wrap – Wrap individually for grab-and-go convenience.
• Toaster oven – Great for reheating with a crispy exterior.

Final Thoughts

Look, I’m just a guy who wants a good lunch without the drama. These Chicken and Sun-Dried Tomato Muffins deliver on every level. They’re savory, they’re satisfying, they’re packed with protein, and they’re so easy to make.

I love that I can make a batch on Sunday and have lunch sorted for the week. I love that they’re portable enough to eat on the go. And I really love that my family actually requests them even my kids who usually turn their noses up at anything green.

The first time I made these, I knew I’d found something special. The combination of tender chicken, sweet sun-dried tomatoes, creamy ricotta, and fresh basil is just perfect. It’s the kind of snack that makes you forget it’s actually good for you.

So go ahead. Grab your muffin tin. Chop that chicken. And get ready for the best savory muffins of your life. Your lunch game is about to level up!

Estimated Cost for This Recipe (USA Standards Approx.)

Cost per serving: ~$0.53 – That’s about 53 cents per muffin for a protein-packed, flavor-filled meal that’s perfect for lunch or snacks!

Drop a comment below! What’s your favorite savory muffin combo? Did you try any fun twists? I’m always looking for new ideas to steal I mean, “get inspired by”!

– Your friendly neighborhood food guy

Chicken and Sun-dried Tomato Muffins

Savory muffins that actually fill you up! Chicken, sun-dried tomatoes, ricotta, and basil baked into fluffy perfection. Great for lunchboxes, picnics, or any time you need a tasty protein boost. Trust me, you need these!

Author: Danny Davis Cooking Method: Baked Cuisine: American Courses: Appetizers, Breakfast, Brunch, Dinner, Lunch, Snack Recipe Keys: Gluten Free High Protein M Meal Prep

Print Recipe

Pin Recipe CHICKEN

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Intermediate Cooking Temp: 350  F Servings: 9 Estimated Cost: $ 4.8

Ingredients

Servings

• 6.3 oz all purpose flour (180g)
• 1 tsp baking powder
• pinch of salt
• pinch of black pepper
• 1.7 floz olive oil (50g)
• 3.4 floz milk (100g)
• 3 eggs
• 5.3 oz cooked chicken chopped (150g)
• 3.5 oz sun-dried tomatoes, chopped (100g)
• 2.1 oz ricotta cheese (60g)
• 6 leaves of basil, chopped

Instructions

1. Preheat your oven to 350F(180C). Prepare a muffin tin with paper liners or use the silicone muffin tray.

2. Mix flour, baking powder, salt and pepper in a bowl. Add the olive oil, milk and eggs. Whisk to combine.

3. Fold in the cooked chicken, sun-dried tomatoes, ricotta and basil. Mix well and divide the batter equally between 10 muffin cases.

4. Bake the muffins in the preheated oven for 15 minutes. Once baked, place the muffins onto a wire rack and serve warm or cool for later. 

5. Store leftover muffins in an airtight container at room temperature for 2-3 days.

   

Nutrition Facts

Servings 9

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 3g15%

Cholesterol 65mg22%

Sodium 190mg8%

Potassium 280mg8%

Total Carbohydrate 18g6%

Dietary Fiber 2g8%

Sugars 3g

Protein 11g22%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Approximate Glycemic Index: 52 (Medium)

Approximate Glycemic Load per serving: 14 (Medium)

Note: These values are approximate and vary based on specific ingredients used. The flour contributes the primary carbohydrate load, while the chicken, eggs, and cheese add protein and fat to balance the glycemic response.

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