These Crispy Parmesan Zucchini Potato Muffins are a tasty and fun way to use up veggies! With a crunchy outside and a soft inside, they’re full of flavor from zucchini and cheese.
Honestly, who knew veggies could be this exciting? I love to have these with lunch or as a snack. They’re so good, they might just disappear before you know it! 😄
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are ideal for this recipe, bringing moisture and a slight sweetness. If you can’t find zucchinis, yellow squash is a great alternative!
Potatoes: Use starchy potatoes, like Russets. They add fluffiness. If you want to go lighter, sweet potatoes provide a fantastic flavor twist but will alter the muffin’s texture.
Parmesan Cheese: Grated Parmesan is the star here for that rich, cheesy flavor. If you’re out, Pecorino Romano gives a similar bite, or any hard cheese you have on hand will work.
Flour: All-purpose flour helps bind everything. If you’re gluten-free, try using almond flour or a gluten-free flour blend. Just keep an eye on the moisture!
Onion: While optional, chopped onion adds great flavor. If you need something milder, use green onions or even shallots.
How Do I Make Sure My Muffins Are Crispy?
The secret to achieving that crispy texture is all in the moisture removal and the baking method. Grating the veggies is just the first step; make sure to squeeze out as much liquid as possible to avoid soggy muffins.
- Wrap the grated zucchini and potato in a clean towel and twist tightly to remove excess water.
- Use oil or melted butter to brush just the tops before baking. This creates a nice golden crust.
- Make sure your oven is hot enough. A preheated oven helps to firm up the muffins quickly.
Crispy Parmesan Zucchini Potato Muffins
Ingredients You’ll Need:
- 2 medium zucchinis, grated
- 2 medium potatoes, peeled and grated
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup finely chopped onion (optional)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2 tablespoons olive oil or melted butter (for brushing)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 25-30 minutes to bake. So, in around one hour, you’ll have a tasty batch of crispy muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating, take your muffin tin and lightly grease it, or line it with paper liners to prevent sticking.
2. Prepare the Zucchini and Potatoes:
Grate the zucchinis and potatoes using a box grater. Once grated, place the veggies into a clean kitchen towel or some cheesecloth and squeeze out as much excess moisture as you can. This helps make your muffins crispy instead of soggy!
3. Mix the Ingredients:
In a large mixing bowl, combine your squeezed zucchini and potato with the Parmesan cheese, flour, eggs, optional onion, minced garlic, parsley, salt, pepper, and baking powder. Stir everything together until it’s well mixed. Don’t rush—getting it evenly combined makes for a great final muffin!
4. Fill the Muffin Tin:
Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Gently press down on the mixture to compact it a bit. This will help the muffins hold together nicely!
5. Brush for Crispiness:
Brush the tops of each muffin with olive oil or melted butter. This trick is what helps those edges get nice and crispy while they bake.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 25-30 minutes. Keep an eye on them; you want them to be golden brown and crispy on the edges!
7. Cool and Remove:
Once baked, take the muffins out of the oven and let them cool for a few minutes. Then, carefully remove them from the tin. You can use a butter knife around the edges if they seem stuck.
8. Serve and Enjoy:
Serve your yummy muffins warm, either as a snack or a delicious side dish! They’re also great with a dipping sauce like sour cream or marinara if you want to add a little extra flavor.
Enjoy your crispy homemade Parmesan zucchini potato muffins!
Can I Use Frozen Zucchini or Potatoes?
It’s best to use fresh zucchini and potatoes for this recipe. If you must use frozen, make sure to thaw them completely, and squeeze out all excess moisture before mixing with the other ingredients to prevent sogginess.
How Can I Make These Muffins Gluten-Free?
You can substitute all-purpose flour with gluten-free flour blends or almond flour. Just keep in mind that the texture may differ slightly, so you may need to adjust the moisture content by adding a bit more egg or a splash of milk if the mixture feels too dry.
Can I Store Leftovers and Reheat Them?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes for that crispy texture, or microwave for a shorter time if you’re in a hurry.
What Should I Serve With These Muffins?
These muffins are delicious on their own, but you can pair them with a dipping sauce like sour cream, marinara, or even yogurt sauce. They also go well as a side dish with a salad or grilled meats!