These Crispy Parmesan Zucchini Potato Muffins are a tasty blend of fluffy potatoes and fresh zucchini. Topped with crunchy Parmesan, they make a perfect snack or side dish!
Whenever I make these muffins, they disappear fast! They’re so good that I often find myself munching on them for breakfast too. What a way to start the day! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and nutrition. If you don’t have zucchini, you can substitute with grated carrots or even finely chopped spinach for a different flavor and texture.
Potatoes: Use any starchy potatoes like Russets for fluffiness. If you’re looking for a lower-carb option, cauliflower could work, but tweek the moisture in the recipe as it has more water content.
Parmesan Cheese: Freshly shredded Parmesan gives a rich flavor. If you’re looking for a dairy-free version, nutritional yeast can add a cheesy flavor, or use a plant-based cheese.
Flour: All-purpose flour binds everything together, but you can use whole wheat flour for more fiber or gluten-free flour as an alternative for a gluten-free version.
Green Onions: They add a fresh taste. Chopped chives or shallots can work as a substitute if you don’t have green onions on hand.
How Can I Remove Excess Moisture from Zucchini and Potatoes?
Squeezing out excess moisture is key to achieving crispy muffins. When you don’t, the muffins can turn out soggy. Here’s how to do it:
- After grating, place the zucchini and potato mixture in a clean kitchen towel.
- Twist the ends of the towel to gather the mixture and squeeze firmly to release as much water as possible.
- Don’t skip this step, as it helps to concentrate the flavors and achieve that crispy texture!
How to Make Crispy Parmesan Zucchini Potato Muffins
Ingredients You’ll Need:
Vegetables:
- 1 medium zucchini, grated
- 2 large potatoes, peeled and grated (about 2 cups)
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
Other Ingredients:
- 1 cup shredded Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano (optional)
- Cooking spray or olive oil for greasing the muffin tin
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 20-25 minutes for baking. In total, you’re looking at about 40 minutes from start to finish before enjoying your delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will make sure it’s nice and hot when your muffins go in. Grease a muffin tin with cooking spray or a little olive oil to prevent sticking.
2. Prepare the Zucchini and Potatoes:
In a large mixing bowl, combine the grated zucchini and grated potatoes. To get rid of excess moisture, take a clean kitchen towel, place the mixture in it, and squeeze out as much liquid as you can. This step is key for crispy muffins!
3. Combine the Ingredients:
Now, add in the shredded Parmesan cheese, all-purpose flour, eggs, chopped green onions, minced garlic, salt, black pepper, and oregano (if you’re using it). Mix everything together until well combined. It’s fun and simple—make sure there are no dry ingredients left!
4. Fill the Muffin Tin:
Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full. This allows room for your muffins to rise and become fluffy while baking.
5. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them until the tops are golden brown and crispy—they should look delicious!
6. Cool and Serve:
Once they’re done baking, take the muffin tin out of the oven and let the muffins cool in the pan for a few minutes. After they’ve cooled slightly, transfer them to a wire rack to cool a bit more. This will keep them crispy!
7. Enjoy!
Serve your crispy Parmesan zucchini potato muffins warm. They make a great snack or side dish. Enjoy every delicious bite!
Can I Substitute the All-Purpose Flour?
Absolutely! You can use whole wheat flour or gluten-free flour if you’re looking for a healthier or gluten-free option. Just keep in mind that the texture might vary slightly, so you may need to adjust the amount of flour based on the consistency of the batter.
How Can I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 2 months. Just reheat in the oven or microwave directly from the freezer!
Can I Add Other Vegetables to the Muffins?
Definitely! Feel free to add finely grated carrots, bell peppers, or even spinach for more flavor and nutrients. Just be sure to squeeze out excess moisture from any additional veggies to keep the muffins from becoming soggy.
Why Are My Muffins Not Crispy?
If your muffins are not crispy, they might need a few more minutes in the oven. Make sure they’re browned on top before removing them. Additionally, letting them cool in the pan for a few minutes helps them develop a crispy exterior.
