Description
These Crispy Parmesan Zucchini Potato Muffins are a savory and delicious way to enjoy your veggies in muffin form! Packed with the flavors of zucchini, potatoes, and Parmesan cheese, they make a great snack, side dish, or even a savory breakfast option. The crispy outside and soft, flavorful inside will make these a hit with everyone!
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Ingredients
- 2 medium potatoes, peeled and grated
- 1 medium zucchini, grated
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup milk
- 1/4 cup olive oil (or melted butter)
- 1/2 cup shredded mozzarella cheese
- Fresh parsley (optional, for garnish)
Instructions
-
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners (you should have enough for about 12 muffins). -
Prepare the Vegetables
Grate the zucchini and potatoes using a box grater or food processor. Place the grated zucchini and potatoes in a clean kitchen towel and squeeze out the excess moisture. This step is crucial to avoid soggy muffins. -
Mix the Dry Ingredients
In a large bowl, combine the flour, Parmesan cheese, baking powder, garlic powder, oregano, salt, and black pepper. Stir to combine. -
Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, and olive oil (or melted butter). Add the grated potatoes and zucchini to the wet ingredients and mix until everything is well combined. -
Combine the Wet and Dry Mixtures
Gradually add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix. -
Add the Mozzarella
Fold in the shredded mozzarella cheese, which will give the muffins a nice cheesy texture and flavor. -
Fill the Muffin Tin
Spoon the batter into the muffin tin, filling each cup about 3/4 full. You can use a spoon or an ice cream scoop to make it easier. -
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. -
-
Cool and Serve
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If desired, garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- Grating Vegetables: Make sure to squeeze out as much moisture as possible from the zucchini and potatoes to avoid soggy muffins.
- Add-ins: Feel free to add other ingredients such as chopped onions, spinach, or even cooked bacon bits to customize the muffins to your taste.
- Make Ahead: These muffins can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing: You can also freeze these muffins for up to 3 months. Just wrap them individually in plastic wrap and store in a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Cuisine: American