Honey Chicken Muffins

These savory muffins flip the morning-coffee assumption on its head: cooked chicken, buttermilk, and a hit of dry mustard go into a cornbread-style batter to make a portable, protein-loaded lunch or after-school snack. Two cups of cooked, chopped chicken breast means roughly an ounce of meat per muffin, so they fill you up.

The applesauce is the secret weapon. A quarter cup goes in to keep the muffins moist without adding any oil or butter, which means they bake up tender and lean. Honey balances the sharpness of the dry mustard, giving the muffins a subtle sweet-savory profile.

Whipped egg whites stand in for whole eggs to keep the texture light. Don’t overmix once the wet meets the dry. Just stir until the flour disappears and stop. Overworked batter gives you tough, gummy muffins.

A cornmeal-flour blend is the right balance. All-flour gives a soft cake; all-cornmeal turns gritty. Half-and-half nails the texture.

Pro Tips

• Use leftover rotisserie chicken to save time. Pull the breast meat and chop fine.
• Bring the buttermilk and applesauce to room temperature before mixing. Cold ingredients seize the batter and slow the rise.
• An ice cream scoop fills tins evenly and quickly. Fill three-quarters full for the right dome.
• These freeze beautifully. Wrap individually and reheat in the microwave or toaster oven.

Variations

• Stir in ½ cup of shredded sharp cheddar and chopped scallions for cheesy chicken muffins.
• Add 2 strips of crumbled crispy bacon for a smokier, richer flavor.
• Swap chicken for chopped ham or turkey for a different lean-meat profile.