The aroma wafting from your kitchen as you bake crispy parmesan zucchini potato muffins is reminiscent of childhood days spent in grandma’s kitchen. Imagine biting into a golden muffin with that perfect crunch on the outside and a tender, cheesy center—who wouldn’t want to make these today?
These delightful little bites are not just food; they are memories waiting to be created. Perfect for family gatherings or an afternoon snack while binge-watching your favorite show, they promise to elevate your taste buds to new heights. Get ready for a flavor explosion that will have everyone asking for seconds.
Why You'll Love This Recipe
- These crispy parmesan zucchini potato muffins are a breeze to whip up with simple ingredients
- The flavor is out of this world thanks to the combination of zucchini and parmesan
- Their vibrant color makes them visually appealing on any platter
- Versatile enough for breakfast, lunch, or dinner as a side dish or snack
Family friends couldn’t resist going back for more at our last potluck gathering—they were gone before I could even snap a photo.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Zucchini: Choose firm zucchinis; it adds moisture and flavor without overpowering the dish.
- Potatoes: Use starchy potatoes like Russets for a fluffy texture inside the muffin.
- Parmesan Cheese: Freshly grated is best; it melts beautifully and gives that irresistible cheesy flavor.
- Eggs: Bind everything together; you can use flax eggs for a vegan option if desired.
- Breadcrumbs: Opt for panko breadcrumbs for an extra crunchy topping.
- Garlic Powder: A sprinkle adds depth and enhances all the flavors.
- Salt and Pepper: Essential seasonings that brighten every bite.
- Olive Oil: Helps achieve that golden crispiness; don’t skimp on quality.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures those muffins get perfectly crispy as soon as they hit the heat.
Prepare Your Veggies: Grate the zucchini and potatoes using a box grater. Place them in a clean kitchen towel and squeeze out excess moisture—this step is crucial for avoiding soggy muffins.
Mix It Up: In a large bowl, combine the grated veggies with eggs, parmesan cheese, breadcrumbs, garlic powder, salt, and pepper. Stir until well combined—it should be thick but manageable.
Scoop & Shape Muffins: Grease your muffin tin generously with olive oil. Using an ice cream scoop or spoon, fill each muffin cup about three-quarters full with your mixture.
Bake & Watch Them Rise: Place the muffin tin in your preheated oven and bake for 25-30 minutes or until golden brown and crispy on top. Your kitchen will smell heavenly.
Cool & Serve: Allow the muffins to cool slightly before removing them from the tin. Enjoy these beauties warm or at room temperature; they’re delicious either way.
Crispy parmesan zucchini potato muffins are not just food; they’re little nuggets of joy waiting to delight your taste buds. Enjoy making them as much as you enjoy eating them.
You Must Know
- Crispy Parmesan Zucchini Potato Muffins are a delightful fusion of flavors
- Their golden exterior and soft interior make them irresistible
- Always remember to use fresh ingredients for the best taste and texture
- The aroma while baking will have your neighbors knocking on your door
Perfecting the Cooking Process
Start by grating the zucchini and potatoes, then squeeze out excess moisture before mixing with other ingredients. This ensures a crispy exterior and perfectly cooked muffins.
Add Your Touch
Feel free to experiment with different cheeses like cheddar or add spices like smoked paprika for an extra kick. Customize to your taste.
Storing & Reheating
Store leftover muffins in an airtight container in the fridge. To reheat, pop them in the oven at 350°F for about 10 minutes to regain their crispiness.
Chef's Helpful Tips
- Keep your zucchini as dry as possible for that crispy finish—excess moisture can turn your muffins soggy
- Use a combination of herbs like thyme and rosemary for an aromatic twist
- Perfectly portioned muffin tins ensure even cooking and an attractive presentation
The first time I made these Crispy Parmesan Zucchini Potato Muffins, my kids devoured them before I could even plate them. Their smiles were worth every ounce of effort.
FAQ
Can I use frozen zucchini for the muffins?
Frozen zucchini can be used but will result in a softer texture; always thaw and drain well.
How do I know when the muffins are done baking?
Muffins are done when they’re golden brown on top and a toothpick inserted comes out clean.
Can I make these muffins ahead of time?
Absolutely. You can prepare them and refrigerate or freeze for later baking without losing flavor.
Crispy Parmesan Zucchini Potato Muffins
- Total Time: 45 minutes
- Yield: Approximately 12 muffins 1x
Description
Crispy Parmesan Zucchini Potato Muffins deliver a delightful crunch and cheesy goodness, making them the perfect snack or appetizer for any occasion.
Ingredients
- 1 cup grated zucchini
- 1 cup grated Russet potatoes
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchini and potatoes, then squeeze out excess moisture using a clean kitchen towel.
- In a mixing bowl, combine zucchini, potatoes, eggs, Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper until well mixed.
- Grease a muffin tin with olive oil and fill each cup about three-quarters full with the mixture.
- Bake for 25-30 minutes until golden brown and crispy on top. Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 muffin (45g)
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg