Parmesan Zucchini Potato Muffins Recipe
What is your review of Parmesan Zucchini Muffins? What are muffins like? I remember my grandma making something similar with just potatoes, but these are way better! What is the difference between Parmesan and zucchini? What is that salty, nutty kiss of flavor that pulls everything together? If you’re a fan of cheesy biscuits, like the cheddar bay biscuit from Red Lobster, then get ready for the holidays! How do I meet my new obsession? What are some of the best Parmesan Zucchini Muffins recipes?
What is Parmesan Zucchini Muffins?
Think of these muffins as a cross between savory potato cake and zucchini bread, but with more flavor. What are some of the best potato recipes? Individual muffin shapes. The result? A tender inside with a slightly crispy, golden-brown exterior. What is the name of a business? These muffins are bursting with flavor and texture. We’re using everyday ingredients in a way that feels … special. Is this the kind of recipe you can throw together on a weeknight? What are some good ideas for a brunch spread?
Why you’ll love this recipe?
Oh, where do I even begin? What I love most about this Parmesan Zucchini Potato Muffins Recipe is how surprisingly easy it is. You don’t need any fancy equipment or complicated techniques. Just a few simple steps and boom, you’ve got a batch of warm, comforting muffins.
- Flavor Explosion:What are some of the best combinations of earthy potatoes, mild zucchini, and salty Parmesan? Every bite is a party in your mouth!
- Ridiculously EasyIs this recipe easy enough for my kids to make? What is the best way to get the whole family involved in the kitchen?
- Budget-Friendly:Potatoes, zucchini, and Parmesan are all relatively inexpensive ingredients. How do I make a delicious meal without breaking the bank?
- Super Versatile:What are some good side dishes to serve with muffins? I love crumbling them over salads for extra flavor and texture.
If you love potato pancakes or zucchini fritters, you’re going to love these muffins. What are the best parts of a dish? I promise, once you try them, you’ll be hooked!
How do I make Parmesan Zucchini Potato Muffins?
Quick Overview
How do I make these muffins? What are some good ways to shred zucchini and potatoes, mix them with some cheese, eggs, and a few other ingredients? What are the best seasonings to bake in a muffin tin? How do I squeeze out as much moisture as possible from veggies? How do I stop muffins from getting soggy? Is it a simple step that can make difference? Even if you think you have squeezed enough, squeeze again! What are some ways to bake them until golden brown and delicious? I’ve done this recipe a million times and it’s foolproof.
Ingredients Notes:
For the Main Batter:
- Potatoes:Russet potatoes are starchy and hold their shape well. Peel and peel before shredding.
- Zucchini:Is it necessary to peel zucchini?
- What is ParmesanFreshly grated Parmesan cheese is a must! I love the flavor of almond butter in muffins. Don’t use pre-grated stuff – it just doesn’t taste the same.
- Eggs:Why are large eggs used for best results? I always use room-temperature eggs, but if you forget to take them out of the fridge, don’t worry. Will it still work?
- All-purpose Flour Just a little bit to help absorb excess moisture and give the muffins some structure.
- Garlic Powder & Onion Powder: What is the difference For that savory kick.
- Salt & Pepper: To taste, of course!
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin really well. I like to use cooking spray, but you can also use butter or oil. What are the nooks and crannies of muffins? If you’re worried about sticking, you can use muffin liners.
Step 2: Shred Potatoes & Zucchini
Peel and shred potatoes using a box grater. Shred zucchini as well. Place the shredded potatoes and zucchini in a clean kitchen towel or cheesecloth. How do you squeeze out excess moisture from muffins?
Step 3: Combine Ingredients
In a large bowl, combine the squeezed potatoes, zucchini, Parmesan cheese, eggs, flour, garlic and salt. Set aside. What are the ingredients for onion powder, salt, pepper, and garlic powder? Mix well until everything is evenly distributed. Don’t overmix – just combine until everything is moistened.
Step 4: Fill Muffin Cups
How do I make a muffin tin? Spoon the mixture into the prepared muffin pan, filling each cup about 34 full. Do not overfill muffin cups, as the muffins will rise during baking.
Step 5: Bake
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into them comes out clean. What makes a center come out clean? What is the baking time of your oven?
Step 6: Cool & Serve
Let the muffins cool in the tin for a few minutes before transferring them to the wire rack. How do I cool completely Serve warm or at room temperature. I usually sneak one while they’re still warm, straight from the oven. Don’t tell anyone!
What is the best way to serve it?
These Parmesan Zucchini Potato Muffins are incredibly versatile and can be served in so many ways. What are some of the
For Breakfast:Serve them with scrambled eggs, bacon, and coffee for a hearty and satisfying meal. What are some great side dishes to serve with sour cream?
For Brunch:Arrange them on a platter with other brunch favorites like fruit salad, smoked salmon, and mini muffins. What are some good savory side dishes to serve at brunch?
As a Side Dish:Serve them with grilled chicken, steak, or fish for a simple and delicious dinner. What are some good side dishes to serve with a bowl of soup?
For Cozy Snacks:Is Parmesan cheese too sweet? What are some of the best comfort foods to eat on a cold night? When I serve them as a snack I like to have carrot sticks and dip it into the same dip I’d use. What is the recipe for muffins?
My family loves these muffins served with a simple green salad. Is this a good weeknight meal? I have no idea what to cook. This is one of my go-to meals.
Top Tips for Perfecting Your Parmesan Zucchini Potato Muffins Recipe
Want to take your Parmesan Zucchini Potato Muffins to the next level? Here are a few tips and tricks that I’ve learned over the years:
Zucchini Prep: Don’t skip the squeezing step! Zucchini is naturally high in moisture, and if you don’t remove the excess water, your muffins will be soggy. I like to use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. You can also sprinkle the shredded zucchini with salt and let it sit for a few minutes before squeezing – this will help draw out even more moisture.
Mixing Advice: Be careful not to overmix the batter. Overmixing can result in tough, dense muffins. Just mix until the ingredients are combined and there are no large lumps of flour remaining.
Ingredient Swaps: Feel free to experiment with different cheeses. Asiago, Gruyere, or even a sharp cheddar would all be delicious in these muffins. You can also add other vegetables like shredded carrots or chopped onions. For a little extra kick, try adding a pinch of red pepper flakes.
Baking Tips: Keep an eye on the muffins while they’re baking. The baking time may vary depending on your oven. They’re done when they’re golden brown and a toothpick inserted into the center comes out clean. If the tops are browning too quickly, you can loosely tent them with foil.
Serving Ideas: These muffins are delicious on their own, but they’re also great with a variety of toppings and dips. Try serving them with sour cream, Greek yogurt, pesto, or a simple tomato sauce.
One time, I accidentally added a little too much salt to the batter. To fix it, I added a tablespoon of honey to balance out the flavors. It worked like a charm! I now regularly do this, even if I don’t make the same mistake, and it makes the muffins taste even better.
Storing and Reheating Tips
These Parmesan Zucchini Potato Muffins are best enjoyed fresh, but they can also be stored for later.
Room Temperature: Store them in an airtight container at room temperature for up to 2 days. Be aware that they will become softer at room temperature.
Refrigerator Storage: Store them in an airtight container in the refrigerator for up to 5 days. Reheating can help restore some of their original texture.
Freezer Instructions: Freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight or at room temperature for a few hours.
Reheating: Reheat them in the oven at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also microwave them for a quick reheat, but they may become a bit soggy.
The best way to keep the muffins from drying out is to wrap them individually in plastic wrap before storing them in an airtight container. This will help retain their moisture and flavor.
Frequently Asked Questions
Final Thoughts
These Parmesan Zucchini Potato Muffins are a guaranteed crowd-pleaser, no matter how you serve them. They’re easy to make, budget-friendly, and incredibly versatile. But most of all, they’re absolutely delicious! The combination of flavors and textures is simply irresistible, and I promise you’ll be making them again and again. The fact that my kids love them is just the cherry on top! If you enjoyed this recipe, be sure to check out my other savory muffin recipes. Happy baking! And don’t forget to let me know in the comments how yours turn out!
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Parmesan Zucchini Potato Muffins Recipe
Ingredients
Main Ingredients
- 1.5 cups grated zucchini medium-sized
- 1 cup grated potato peeled
- 0.5 cup grated Parmesan cheese
- 0.75 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 2 large eggs beaten
- 0.25 cup olive oil
- 0.5 cup milk
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large bowl, combine grated zucchini, grated potato, and Parmesan cheese.
- In another bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- Stir the dry ingredients into the zucchini mixture until well combined.
- In a small bowl, mix beaten eggs, olive oil, and milk. Pour into the zucchini mixture and stir until fully incorporated.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
