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
- Preheat your oven to 375°F (190°C).
- 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
- Grate the zucchinis and potatoes using a box grater or food processor.
- 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
- In a large mixing bowl, combine the grated zucchini and potatoes.
- Add the finely chopped onion, minced garlic, all-purpose flour, grated Parmesan cheese, and baking powder to the mixture.
- In a small bowl, lightly beat the eggs, then add them to the large bowl.
- Season with salt and pepper to taste.
- 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
- 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
- Place the muffin tin in the preheated oven and bake for 20-25 minutes.
- The muffins are done when they turn golden brown on top, and a toothpick inserted into the center comes out clean.
- 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
- Transfer the muffins to a wire rack to cool completely, or serve them warm if preferred.
- 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.
Parmesan Zucchini Potato Muffins Recipe
- Total Time: 40 minutes
Description
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
Instructions
Step 1: Prepare the Muffin Pan
- Preheat your oven to 375°F (190°C).
- 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
- Grate the zucchinis and potatoes using a box grater or food processor.
- 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
- In a large mixing bowl, combine the grated zucchini and potatoes.
- Add the finely chopped onion, minced garlic, all-purpose flour, grated Parmesan cheese, and baking powder to the mixture.
- In a small bowl, lightly beat the eggs, then add them to the large bowl.
- Season with salt and pepper to taste.
- 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
- 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
- Place the muffin tin in the preheated oven and bake for 20-25 minutes.
- The muffins are done when they turn golden brown on top, and a toothpick inserted into the center comes out clean.
- 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
- Transfer the muffins to a wire rack to cool completely, or serve them warm if preferred.
- Just before serving, top each muffin with a dollop of sour cream and a sprinkle of freshly chopped chives for added flavor and presentation.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g