These Easy Crispy Parmesan Zucchini Potato Muffins are a fun treat that combines the goodness of zucchini and potatoes with a rich cheesy flavor. They’re crispy on the outside and soft inside!
Making these muffins is a breeze! I love how they sneak in veggies and feel like a warm hug for your taste buds. Best served fresh from the oven, they vanish in a flash! 😋
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and a subtle flavor. If you can’t find zucchini, try using shredded carrots or even yellow squash as a replacement.
Potato: A medium potato helps bind the muffins together. You can substitute with sweet potatoes for a slightly different taste or even use mashed potatoes if you have leftovers.
Parmesan Cheese: The star ingredient for flavor and crispiness. If you’re looking for a dairy-free option, use nutritional yeast for a cheesy flavor or vegan cheese shreds that melt well.
Green Onions: They add freshness and a slight onion kick. You can swap them with finely chopped regular onions or chives if needed.
How Do I Ensure My Muffins Are Crispy on the Outside?
The secret to achieving that crispy texture lies in a few key techniques. Here’s how you can nail it:
- **Squeeze Out Moisture:** After grating the zucchini and potato, use a kitchen towel to remove as much liquid as possible. This step prevents the muffins from becoming soggy.
- **High-Temperature Baking:** Preheating your oven to 375°F (190°C) ensures that the outside cooks quickly, helping it become crispy while the inside remains soft.
- **Don’t Overcrowd Muffin Tin:** Fill the muffin cups almost to the top but ensure there’s some room for expansion. This allows the heat to circulate around each muffin effectively.
With these tips, you can enjoy perfectly crispy muffins every time! Happy baking!
Easy Crispy Parmesan Zucchini Potato Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 medium zucchini, grated and squeezed of excess moisture
- 1 medium potato, peeled and grated
- 1 cup shredded Parmesan cheese
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1/4 cup chopped green onions (scallions), plus extra for garnish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning (optional)
- Olive oil or non-stick spray for muffin tin
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 25-30 minutes for baking, so in total, you’re looking at around 45 minutes from start to finish! It’s quick, easy, and totally worth the wait for those deliciously crispy muffins.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s heating up, grab your muffin tin and grease it lightly with olive oil or a non-stick spray. This will help the muffins pop out easily once they’re done!
2. Prepare the Zucchini and Potato:
Grate the zucchini and potato using a box grater. It’s important to squeeze out as much moisture as you can—wrap them in a clean kitchen towel or cheesecloth and give them a good twist. We want crispy muffins, not soggy ones!
3. Mix the Ingredients:
In a large mixing bowl, combine your grated zucchini and potato with the shredded Parmesan cheese. Toss them together and then add in the eggs, flour, minced garlic, chopped green onions, salt, pepper, and dried oregano or Italian seasoning if you fancy some extra flavor. Mix everything together until fully combined!
4. Fill the Muffin Tin:
Spoon the mixture evenly into the greased muffin tin cups, filling them almost to the top. Don’t worry if they seem piled high—they’ll bake up beautifully!
5. Bake the Muffins:
Slide the muffin tin into your preheated oven and bake for 25-30 minutes. Keep an eye on them—they should be golden brown and crispy around the edges when they’re ready.
6. Cool and Serve:
Once baking is complete, remove the muffins from the oven and let them cool in the tin for a few minutes. After that, gently remove them from the tin and place on a cooling rack. Garnish with additional chopped green onions if you’d like, and then serve warm.
These crispy, cheesy muffins make a delightful snack, appetizer, or side dish. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Absolutely! Sweet potatoes can be a delicious and nutritious alternative. Just remember that they will add a slightly different flavor and sweetness to the muffins.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them; just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They’ll last for about 2 months in the freezer.
Can I Make These Muffins Gluten-Free?
Yes! You can easily make this recipe gluten-free by substituting all-purpose flour with a gluten-free flour blend. Just ensure that the blend you use has good binding properties to keep the muffins together.
What Can I Serve These Muffins With?
These muffins are versatile! They pair well with a side of marinara sauce for dipping, a fresh salad, or even as a side to your favorite soup. Enjoy them as a snack on their own too!
