Crispy Parmesan Zucchini Potato Muffins

Looking for a savory snack or side dish that’s both healthy and delicious? These Crispy Parmesan Zucchini Potato Muffins are the perfect blend of flavors! The combination of zucchini, potatoes, and Parmesan cheese creates a flavorful muffin that’s crispy on the outside, tender on the inside, and full of savory goodness. They’re a great way to sneak in some veggies while enjoying a comforting, flavorful treat. Whether you serve them as a side dish for dinner or as a snack, they’re sure to become a favorite!

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe

• Savory & Delicious – The combination of zucchini, potatoes, and Parmesan cheese makes these muffins incredibly flavorful.
• Crispy & Tender – The outside of the muffin gets beautifully crispy, while the inside stays soft and tender.
• Packed with Veggies – This recipe is a great way to include vegetables like zucchini and potatoes in your diet in a fun and delicious way.
• Quick & Easy – Made with simple ingredients, these muffins come together quickly and are easy to prepare.
• Versatile – These muffins can be enjoyed as a snack, appetizer, or side dish to any meal.

Ingredients You’ll Need

• 1 medium zucchini, grated
• 2 medium potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 cup grated Parmesan cheese
• 2 large eggs
• ½ cup milk
• 1 tsp baking powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil (for greasing the muffin tin)
• Optional: Fresh herbs like parsley or thyme for garnish

Tools You’ll Need

• Mixing bowl
• Grater (for zucchini and potatoes)
• Muffin tin (12-cup)
• Spoon or spatula
• Measuring cups and spoons
• Paper towels (for draining moisture from zucchini and potatoes)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Grate the zucchini and potatoes using a box grater or food processor. Place them in a clean dish towel or several layers of paper towels and press out as much excess moisture as possible. This step is crucial to prevent the muffins from being too soggy.
2. Set the grated zucchini and potatoes aside in a large mixing bowl.

Step 2: Mix the Muffin Batter

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or line it with paper muffin cups.
2. In the bowl with the grated zucchini and potatoes, add the flour, grated Parmesan cheese, eggs, milk, baking powder, garlic powder, onion powder, salt, and black pepper. Mix everything together until just combined.
3. The mixture should be thick, but spoonable. If it feels too wet, add a little more flour until the desired consistency is reached.

Step 3: Fill the Muffin Tin

1. Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full. Use the back of the spoon to press the batter down lightly.
2. To achieve a crispier exterior, you can sprinkle a little extra Parmesan cheese on top of each muffin before baking.

Step 4: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
2. If you want an extra crispy top, you can broil the muffins for the last 2-3 minutes, keeping an eye on them so they don’t burn.

Step 5: Serve & Enjoy

1. Once baked, remove the muffins from the oven and let them cool for a few minutes before transferring them to a wire rack.
2. Serve warm, garnished with fresh herbs if desired, and enjoy these crispy, savory muffins as a snack, appetizer, or side dish!

Tips for Perfect Crispy Parmesan Zucchini Potato Muffins

• Remove Excess Moisture – The most important step to avoid soggy muffins is to make sure you remove as much moisture as possible from the zucchini and potatoes. This will help the muffins crisp up nicely.
• Use Fresh Parmesan – For the best flavor, use freshly grated Parmesan cheese. Pre-grated cheese may not melt as well and can result in a different texture.
• Customize the Seasoning – Feel free to adjust the seasoning to your liking. Add a pinch of cayenne pepper for some heat or a teaspoon of Italian seasoning for extra flavor.
• Use a Non-Stick Muffin Tin – A well-greased or non-stick muffin tin will help the muffins come out easily and prevent sticking.

Serving Suggestions

• Serve as a Side Dish – These muffins make a great side dish to serve alongside roasted meats, salads, or pasta dishes.
• Enjoy as a Snack – These muffins are perfect for an afternoon snack or light lunch. Pair them with a dipping sauce like marinara or ranch for extra flavor.
• Add to a Brunch Spread – Serve these muffins as part of a brunch spread along with scrambled eggs, fruit, and pastries.

How to Store & Reheat

Storing:

• Store leftover muffins in an airtight container at room temperature for up to 2-3 days.
• For longer storage, you can refrigerate them for up to a week or freeze them for up to 2 months.

Reheating:

• To reheat, place the muffins in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warm and crispy again.
• If reheating in the microwave, cover them with a damp paper towel to avoid them drying out, but note that the crispiness will be lost.

Frequently Asked Questions

1. Can I make these muffins gluten-free?
   • Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the package for any additional adjustments that might be needed.
2. Can I add other vegetables to these muffins?
   • Absolutely! You can add finely grated carrots, spinach, or even some bell pepper for extra flavor and nutrients. Just make sure to remove any excess moisture from additional vegetables.
3. Can I make these ahead of time?
   • Yes! You can prepare the batter the night before and store it in the fridge. Just bake the muffins the next day. You can also freeze baked muffins for a quick snack later.
4. Can I bake these muffins in a mini muffin tin?
   • Yes, you can. If you use a mini muffin tin, adjust the baking time to around 10-12 minutes or until golden brown.

Final Thoughts

These Crispy Parmesan Zucchini Potato Muffins are a savory, satisfying treat that’s perfect for any meal or snack. They’re crispy on the outside, soft on the inside, and packed with flavor. The combination of zucchini, potatoes, and Parmesan cheese makes for a delicious and wholesome bite, while the crispy crust adds that irresistible texture. Whether you’re serving them as a side dish, snack, or appetizer, they’re sure to be a hit!

Give this recipe a try, and let me know how it turns out! Don’t forget to share your thoughts and photos on Pinterest or in the comments!

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Cuisine: American

Nutritional Information (Per Serving):

Calories: 140 | Protein: 4g | Carbohydrates: 14g | Fat: 8g | Fiber: 2g | Sodium: 300mg

Print