Crispy Parmesan Zucchini Potato Muffins Recipe
These Crispy Parmesan Zucchini Potato Muffins are a delicious and healthy snack or side dish, featuring grated potatoes and zucchini mixed with Parmesan cheese and spices, baked to golden perfection with a crispy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 muffins 1x
- Category: Snack, Side Dish, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 medium potatoes, peeled and grated
- 1 medium zucchini, grated
- 2 cloves garlic, minced
Wet Ingredients
- 2 large eggs
- 2 tbsp olive oil
Dry Ingredients
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour or oat flour
- 1 tsp baking powder
- ½ tsp paprika
- Salt and black pepper to taste
Optional
- Chopped parsley or chives for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a muffin tin or line it with parchment liners to prevent the muffins from sticking.
- Prepare the Vegetables: Grate the potatoes and zucchini. Place them into a clean kitchen towel and squeeze out as much excess liquid as possible. Removing moisture is essential for getting the muffins crispy.
- Mix the Batter: In a large mixing bowl, combine the grated potatoes and zucchini, minced garlic, eggs, grated Parmesan, flour, olive oil, baking powder, paprika, salt, and black pepper. Stir everything together until the mixture is well incorporated.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, pressing down lightly to compact the mixture. This helps the muffins hold together and become crispy.
- Bake: Place the muffin tin in the oven and bake for 25 to 30 minutes, or until the muffins turn golden brown and develop a crispy top. For extra crispy edges, you can broil the muffins for 2 to 3 minutes at the end of baking if desired.
- Serve: Allow the muffins to cool in the tin for about 5 minutes before removing them. Serve warm as a tasty snack, side dish, or breakfast bite. Optionally, sprinkle chopped parsley or chives over the top for added flavor and color.
Notes
- Make sure to squeeze out as much moisture as possible from the grated potatoes and zucchini to achieve a crisp texture.
- You can substitute oat flour for all-purpose flour to make the muffins gluten free.
- For extra flavor, add your favorite herbs such as thyme or rosemary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best crispiness.
- These muffins freeze well; thaw and reheat in an oven or toaster oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: Zucchini muffins, potato muffins, crispy muffins, Parmesan muffins, healthy snack, baked muffins, vegetarian snack