These Easy Crispy Parmesan Zucchini Potato Muffins are loaded with yummy flavors! The combination of zucchini and potatoes gives them a delightful texture, while the Parmesan adds a savory touch.
Trust me, these little muffins are perfect for snacking or as a side dish. I love munching on them warm from the oven—just try not to eat them all at once! 🥰
Key Ingredients & Substitutions
Zucchini: This recipe features grated zucchini, which adds moisture and nutrients. If zucchini isn’t available, you can use yellow squash or even carrots for a different flavor.
Potatoes: Grated potatoes give these muffins texture. You can substitute them with sweet potatoes for a sweeter flavor or use frozen grated potatoes for convenience.
Parmesan Cheese: Parmesan adds a rich, cheesy flavor. If you’re looking for a dairy-free option, try nutritional yeast or a dairy-free cheese alternative. For a milder taste, you could also use Pecorino Romano.
Flour: All-purpose flour is recommended, but you can use almond flour or coconut flour for a gluten-free version. Just note that coconut flour absorbs moisture, so you might need a bit more liquid in that case.
How Do I Get My Muffins Extra Crispy?
For that perfect crispy texture, the key is to minimize moisture in your ingredients, especially the zucchini and potatoes.
- After grating vegetables, squeeze them in a kitchen towel to remove excess moisture; this helps the muffins crisp up better.
- Pack the muffin mixture tightly into the muffin cups to get a good shape and added crunch on the edges.
- Brush the tops of the muffins with melted butter or olive oil before baking; it promotes browning.
- Keep an eye on them during the last few minutes of baking. If they look golden, they likely have reached that crispy perfection!
Enjoy your delicious, crispy muffins—they’re a hit at any gathering!
Easy Crispy Parmesan Zucchini Potato Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions (scallions)
- 2 large eggs
- 1/3 cup all-purpose flour (or gluten-free flour if preferred)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter or olive oil (for mixing and brushing)
How Much Time Will You Need?
Preparing these muffins takes about 15 minutes, and then you’ll bake them for 25-30 minutes. In just over 40 minutes, you’ll have a tasty batch of muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Lightly grease a muffin tin with cooking spray or line it with paper liners for easy cleanup.
2. Grate and Squeeze:
Grate the zucchini and potatoes using a box grater. To remove excess moisture, transfer the grated zucchini and potatoes to a clean kitchen towel or cheesecloth, then squeeze them tightly. This step is crucial for achieving crispy muffins!
3. Mix the Ingredients:
In a large mixing bowl, combine the squeezed zucchini and potatoes with grated Parmesan cheese, chopped green onions, eggs, flour, garlic powder, salt, and black pepper. Mix everything well until all the ingredients are fully combined.
4. Add the Butter:
Pour in the melted butter or olive oil and stir the mixture again until everything is evenly coated. This will add flavor and help with browning.
5. Fill the Muffin Cups:
Spoon the mixture evenly into the prepared muffin cups. Press down gently to pack them in well, creating a nice shape. This helps them hold together during baking!
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are golden brown and crispy around the edges. The aroma will be fantastic!
7. Cool and Serve:
After baking, carefully remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. This makes them easier to remove. Then, gently pop them out of the tin and place them on a wire rack. You can serve them warm or at room temperature.
8. Enjoy Your Muffins!
These crispy zucchini potato muffins are delicious on their own, but you might like to garnish them with more chopped green onions or a sprinkle of Parmesan before serving. Enjoy your savory snacks!
Frequently Asked Questions
Can I Use Frozen Zucchini or Potatoes in This Recipe?
It’s best to use fresh zucchini and potatoes for optimal texture. If you must use frozen, make sure to thaw them completely and drain off as much moisture as possible before grating to prevent soggy muffins.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; simply place them in a freezer bag, separating layers with parchment paper, and thaw in the refrigerator before reheating.
Can I Make These Muffins Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water = 1 egg) or apple sauce (1/4 cup for each egg). Use a plant-based cheese alternative to keep the recipe dairy-free.
What Should I Serve With These Muffins?
These muffins are great on their own, but you can also serve them with a side of yogurt or sour cream for dipping. They pair well with salads or as a side dish to soups and stews!
