Crispy Parmesan Zucchini Potato Muffins
Crispy Parmesan Zucchini Potato Muffins are a delightful fusion of flavors that offer a satisfying crunch and a tender inside. Perfect for breakfast, brunch, or as a savory snack, these muffins combine fresh zucchini, creamy Yukon Gold potatoes, and rich Parmesan cheese. They are not only easy to make but also versatile enough to impress at any gathering. With their golden-brown tops and irresistible aroma, these muffins will become a family favorite in no time!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated Yukon Gold potatoes
- 1 cup all-purpose flour
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- 2 tsp extra virgin olive oil
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- Grate the zucchini and potatoes, then squeeze out excess moisture using a clean kitchen towel.
- In a mixing bowl, whisk together flour, baking powder, salt, and pepper.
- In another bowl, whisk eggs and olive oil until frothy. Add the zucchini, potatoes, and Parmesan cheese; mix until combined.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Scoop batter into muffin cups until three-quarters full.
- Bake for 20-25 minutes or until golden brown. A toothpick inserted should come out clean.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For added flavor, consider incorporating garlic powder or diced onions. Swap Parmesan for cheddar cheese if desired for a different taste. Ensure you remove as much moisture from the zucchini as possible for fluffier muffins.