Parmesan Zucchini Potato Muffins are a delightful combination of savory, cheesy, and hearty flavors. These muffins are perfect for a quick snack, breakfast on the go, or even as a side dish to complement your meal. They feature a blend of fresh zucchini, potatoes, and Parmesan cheese, resulting in a moist, tender bite with a slightly crispy top. Plus, they’re versatile enough to serve warm or cold, and they make an excellent appetizer or snack for any occasion.

Ingredients:

• 2 medium zucchinis, grated – adds moisture and freshness to the muffins.
• 2 medium potatoes, grated – provides a hearty texture and mild flavor.
• 1 small onion, finely chopped – brings a subtle sweetness and depth.
• 2 cloves garlic, minced – adds aromatic flavor.
• 1/2 cup all-purpose flour – helps bind the mixture and gives structure.
• 1/2 cup grated Parmesan cheese – provides a rich, cheesy flavor.
• 2 large eggs, lightly beaten – acts as a binder for the muffins.
• 1 teaspoon baking powder – ensures the muffins rise and become fluffy.
• Salt and pepper, to taste – for seasoning and flavor balance.
• 1/4 cup vegetable oil – keeps the muffins moist and tender.
• Sour cream and chopped chives, for garnish – adds a creamy, tangy topping and a touch of color.

Preparation:

Step 1: Prepare the Muffin Pan

1. Preheat your oven to 375°F (190°C).
2. Grease or line a 12-cup muffin tin with muffin liners or non-stick spray. Set it aside.

Step 2: Grate and Drain the Vegetables

1. Grate the zucchinis and potatoes using a box grater or food processor.
2. Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Twist and squeeze out as much moisture as possible. Removing excess water is crucial to prevent soggy muffins.

Step 3: Mix the Ingredients

1. In a large mixing bowl, combine the grated zucchini and potatoes.
2. Add the finely chopped onion, minced garlic, all-purpose flour, grated Parmesan cheese, and baking powder to the mixture.
3. In a small bowl, lightly beat the eggs, then add them to the large bowl.
4. Season with salt and pepper to taste.
5. Stir the vegetable oil into the mixture until everything is well combined. The mixture should hold together but not be overly wet.

Step 4: Fill the Muffin Tin

1. Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full. Use a spoon or scoop to ensure even portions.

Step 5: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes.
2. The muffins are done when they turn golden brown on top, and a toothpick inserted into the center comes out clean.
3. Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for a few minutes.

Step 6: Serve the Muffins

1. Transfer the muffins to a wire rack to cool completely, or serve them warm if preferred.
2. Just before serving, top each muffin with a dollop of sour cream and a sprinkle of freshly chopped chives for added flavor and presentation.

COOKING Note:

• When squeezing out the moisture from the grated zucchini and potatoes, be thorough. Excess liquid can make the muffins dense and soggy instead of light and fluffy.
• You can easily double or halve the recipe depending on your needs, making these muffins perfect for meal prep or gatherings.

Serving Suggestions:

• These Parmesan Zucchini Potato Muffins make a fantastic side dish for breakfast, brunch, or dinner.
• Serve them alongside scrambled eggs, bacon, or a salad for a complete meal.
• They can also be served as appetizers at parties or gatherings, topped with sour cream and chives or other garnishes like smoked salmon or cream cheese.
• These muffins pair well with creamy soups like tomato bisque or butternut squash soup.

Tips:

• For a more indulgent muffin, consider adding shredded cheddar or mozzarella cheese to the batter for extra cheesy goodness.
• Add a pinch of red pepper flakes or paprika for a hint of spice.
• If you’re looking for a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• These muffins store well in the refrigerator for up to 3 days. You can also freeze them for up to 2 months and reheat in the oven when needed.
• To make them extra crispy, place them under the broiler for a couple of minutes after baking.

 

Print