These Crispy Parmesan Zucchini Potato Muffins are a tasty twist on your usual muffins! They combine fresh zucchini and fluffy potatoes with a crispy, cheesy topping.
If you’re like me, you can never have too many veggie-packed snacks. These muffins are perfect for breakfast, a quick lunch, or anytime you need a yummy bite. Mmm, my kitchen smells amazing! 😍
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and flavor. If you don’t have zucchini on hand, grated carrots can be a great substitute for a different but tasty veggie option.
Potatoes: Any type of potato works, but I prefer russets for their fluffy texture. Sweet potatoes will work in a pinch and add a hint of sweetness to the muffins.
Parmesan Cheese: This cheese gives a nice salty kick and a crispy topping. If you’re looking for a dairy-free option, try nutritional yeast for flavor, or use vegan Parmesan substitutes.
Flour: All-purpose flour is standard, but whole wheat flour can offer more nutrition. If gluten-free, opt for a gluten-free blend or almond flour, keeping in mind it may change the texture slightly.
How Do You Ensure Your Zucchini and Potatoes Are Not Watery?
One common issue with these muffins is excess moisture, which can make them soggy. To avoid this, make sure to squeeze out as much liquid as possible from the grated zucchini and potatoes.
- Use a clean kitchen towel or cheesecloth for this step—wrap the grated veggies and twist to remove the liquid.
- After squeezing, check that they feel dry before adding them to the rest of the ingredients. This will help your muffins stay crispy and firm!
What’s the Best Way to Get Crispy Topping on Your Muffins?
A crispy, cheesy topping enhances flavor and texture. Here’s how to get that perfect finish:
- Before baking, sprinkle additional grated Parmesan cheese generously over the top of the muffin batter.
- This creates a flavorful crust when baked. Feel free to add some Italian herbs for extra flavor!
How to Make Crispy Parmesan Zucchini Potato Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 medium zucchinis, grated
- 2 medium potatoes, peeled and grated
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil (for greasing muffin tin)
- Additional grated Parmesan for topping
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare plus 25-30 minutes of baking time. So, in total, you’re looking at around 45 minutes from start to finish. It’s a quick and easy recipe that yields plenty of delicious muffins for snacking!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). While that’s heating up, grease a 12-cup muffin tin with a bit of olive oil to prevent sticking.
2. Squeeze Out Excess Moisture:
Next, grab your cleaned kitchen towel or cheesecloth. Place the grated zucchini and grated potatoes inside and twist it tightly to squeeze out as much liquid as possible. This step is crucial for keeping your muffins crispy!
3. Mix the Ingredients:
In a large mixing bowl, combine the drained zucchini and potatoes, along with the grated Parmesan cheese, flour, eggs, chopped parsley, minced garlic, baking powder, salt, and black pepper. Stir everything together until well mixed.
4. Fill the Muffin Tin:
Using a spoon, evenly distribute the mixture into the prepared muffin cups. Fill each cup about three-quarters full to ensure they have room to rise.
5. Add the Topping:
For that irresistible crispy finish, sprinkle extra grated Parmesan on top of each muffin before they go into the oven.
6. Bake to Perfection:
Place the muffin tin in the oven and bake for 25-30 minutes, or until the muffins are golden brown. To check for doneness, insert a toothpick in the center of a muffin; it should come out clean.
7. Cool and Serve:
Once they’re done, take the muffins out of the oven and let them cool in the pan for about 5 minutes. After that, carefully remove them from the tin. You can serve these muffins warm or at room temperature. They make a great snack or side dish!
8. Enjoy!
Now, dig in and enjoy your deliciously crispy Parmesan zucchini potato muffins! They’re sure to be a hit!
Frequently Asked Questions
Can I Use Frozen Zucchini or Potatoes?
While fresh zucchini and potatoes work best for texture, you can use frozen zucchini if it’s thawed and well-drained. For frozen potatoes, make sure to cook and cool them first to prevent excess moisture in the muffins.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. If you’d like to keep them longer, you can freeze them for up to 2 months. Just reheat in the oven or microwave before serving!
Can I Substitute the Parmesan Cheese?
Yes! If you need a dairy-free option, nutritional yeast adds a cheesy flavor without the dairy. You can also use other hard cheeses like Pecorino Romano or a vegan cheese alternative for a similar taste.
What Can I Serve With These Muffins?
These muffins pair wonderfully with a variety of dishes! Serve them alongside soups and salads for a wholesome meal or enjoy them as a snack on their own. You can also dip them in marinara sauce for an added flavor boost.
