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These crispy Parmesan zucchini potato muffins transform humble vegetables into delicious savory bites perfect for breakfast, lunch, or as a side dish. The combination of grated zucchini and potato creates a wonderful texture while the Parmesan adds a nutty, salty flavor that elevates the entire dish.
I created these muffins when my garden was overflowing with zucchini last summer, and they quickly became a family favorite. My husband now requests them whenever we have guests over for brunch, and they always disappear within minutes.
Ingredients
- Zucchini: fresh medium sized ones provide moisture and subtle flavor without being bitter
- Potatoes: russet potatoes work best as they provide the perfect starchy base
- Parmesan cheese: freshly grated provides the best flavor and helps create those crispy edges
- Breadcrumbs: adds texture and helps bind everything together
- Eggs: essential for structure and binding
- Flour: creates structure and helps absorb excess moisture
- Garlic and onion powder: provides flavor depth without chunks that kids might object to
- Dried oregano: adds an Italian herb note that complements the Parmesan perfectly
- Olive oil: helps create a crispy exterior when brushed on the muffin tin
Step-by-Step Instructions
- Prep the vegetables:
- Grate the zucchini and potatoes using the large holes of a box grater. This should yield about 2 cups of each. The key is removing excess moisture by squeezing them thoroughly in a clean kitchen towel until they feel relatively dry. Skip this step and youll end up with soggy muffins.
- Create the base mixture:
- Combine the squeezed dry vegetables with the flour, Parmesan, breadcrumbs and all the dry seasonings. Use a fork to ensure everything is evenly distributed. The dry ingredients will coat the vegetables, preventing them from clumping together.
- Add wet ingredients:
- Whisk eggs and milk together until frothy before pouring over the vegetable mixture. The liquid should just barely hold everything together. If it seems too dry, add an extra tablespoon of milk. Mix until you have a thick batter that holds its shape when scooped.
- Fill the muffin tin:
- Use a cookie scoop or large spoon to divide the mixture evenly among 12 muffin cups. Press down gently with the back of a spoon to ensure they're compact, but dont overpack them or they wont cook through properly.
- Bake to perfection:
- Place the muffin tin in the middle rack of your preheated oven. At the 15minute mark, rotate the pan for even browning. The muffins are done when the tops are golden brown and the edges pull away slightly from the pan. A toothpick inserted should come out without wet batter.
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The Parmesan cheese is truly the star ingredient here. I discovered that using freshly grated rather than pre packaged makes an enormous difference in both flavor and texture. The first time I made these for my mother in law, she was shocked to learn they were mostly vegetables since they taste so decadent.
Make Ahead Options
These savory muffins are perfect for meal prep. After baking, allow them to cool completely before storing in an airtight container in the refrigerator for up to 5 days. To reheat, place them in a 350°F oven for about 10 minutes or microwave for 30 seconds if youre in a hurry. The texture is best preserved when reheated in the oven as it revives the crispy exterior.
Clever Substitutions
This recipe is incredibly versatile and forgiving. If youre looking to make it gluten free, substitute the all purpose flour with a 11 gluten free blend and use gluten free breadcrumbs. For a dairy free version, skip the Parmesan and use nutritional yeast instead for that umami flavor. You can also experiment with different herbs like basil, thyme, or rosemary depending on what you plan to serve them with.
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Serving Suggestions
These muffins are wonderfully versatile. Serve them warm for breakfast alongside scrambled eggs and fresh fruit. For lunch, they make an excellent side to a hearty soup or salad. At dinner, they can replace traditional bread rolls. My personal favorite serving method is topping them with a dollop of sour cream and fresh chives as an appetizer when entertaining guests.
Storage Tips
For best results, store cooled muffins in a single layer in an airtight container lined with paper towels to absorb any excess moisture. They'll keep in the refrigerator for up to 5 days. If freezing, wrap individual muffins in plastic wrap and then place in a freezer bag, removing as much air as possible before sealing. They can be frozen for up to 3 months.
Frequently Asked Questions
- → How do I keep the muffins crispy?
To maintain crispy edges, make sure to squeeze out all excess moisture from the grated zucchini and potatoes before mixing the ingredients. Additionally, ensure your oven is preheated, and avoid overfilling the muffin tin.
- → Can I use gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it's a 1:1 ratio blend for best results.
- → What can I serve these muffins with?
These muffins pair well with sour cream or a yogurt dipping sauce. They also make a great side dish for soups, salads, or roasted meats.
- → Can I prepare the batter in advance?
Yes, you can prepare the batter in advance, but it’s best to bake the muffins right before serving to ensure they stay crispy. Store the batter in the refrigerator for up to 12 hours.
- → How should I store leftovers?
Store leftover muffins in an airtight container in the refrigerator for up to three days. Reheat them in an oven or air fryer to revive their crispiness.