Crispy Parmesan Zucchini Potato Muffins

Category: Food That Makes People Think You've Got Life Figured Out

Enjoy golden muffins that combine crisp edges with a soft, flavorful center. Grated fresh zucchini and potato blend with savory Parmesan, while aromatic herbs and spices bring extra depth. Baking transforms the mixture into a satisfyingly crunchy treat that’s perfect for breakfast, snacking, or as a crowd-pleasing side. Removing excess moisture from the vegetables is key to a perfect crisp. These muffins are easy to prepare and can be customized with extra veggies or a sprinkle of your favorite herbs for a personal twist.

Clare Recipes
Created By Lily Chen
Updated on Sun, 03 Aug 2025 19:41:14 GMT
A stack of three crispy Parmesan zucchini potato muffins. Save
A stack of three crispy Parmesan zucchini potato muffins. | lilicooks.com

Crispy Parmesan Zucchini Potato Muffins are my go-to when I want something savory and comforting that sneaks in extra veggies. This recipe produces muffin tin treats with a golden crunchy exterior and a soft cheesy center. They disappear fast at our family gatherings and double as a snack or quick breakfast you can grab on the go.

I still remember the first time I made these for my kids and everyone thought they were gourmet tater tots. Now we keep a batch ready for busy mornings or lazy afternoons.

Ingredients

  • Zucchini: fresh and grated to add moisture and a mild vegetable flavor make sure to squeeze out water for ultimate crispiness
  • Potato: for substance and to give that fluffy inside peel before grating for best texture
  • Parmesan cheese: real block Parmesan brings savory richness pre grate for stronger taste
  • All purpose flour: keeps the muffins together choose unbleached for cleaner flavor
  • Large eggs: these bind and add lightness select bright yellow yolks when possible
  • Green onions: optional for a mild onion kick choose crisp fresh bunches
  • Garlic powder: brings subtle depth use powder not salt for balance
  • Onion powder: savory backbone and enhances the veggie flavor choose a fine powder for even mixing
  • Salt: lifts the flavor so use kosher or sea salt for clean results
  • Black pepper: just a little gives the right gentle heat crack it fresh if possible
  • Paprika: for color and gentle warmth try smoked paprika for another layer
  • Cooking spray or olive oil: makes removing the muffins a breeze pick a high quality oil for extra flavor

Step-by-Step Instructions

Preheat the Oven:
Heat your oven to 375 degrees Fahrenheit or 190 degrees Celsius and grease every muffin cup very well using cooking spray or olive oil to guarantee easy release
Prepare the Vegetables:
Grate zucchini and potato by hand or with a food processor then wrap them in a clean towel and twist hard until no more liquid drips out this crucial step keeps the muffins crisp not soggy
Mix the Batter:
In a large bowl add the grated zucchini and potato Parmesan flour eggs green onion garlic powder onion powder salt pepper and paprika now stir with a fork or spatula until it all holds together like a thick batter
Fill the Muffin Tin:
Divide the mixture evenly among all muffin cups fill each three quarters of the way and gently press down with a spoon to pack tightly this creates the golden crust
Bake:
Place your tin in the center rack and bake for twenty to twenty five minutes until tops are deeply golden and a toothpick slides out cleanly from one muffin
Cool and Serve:
Let muffins rest in the tin for five minutes then carefully lift them to a wire rack and allow to cool completely the crispy edges set as they cool
Three muffins with green toppings. Save
Three muffins with green toppings. | lilicooks.com

Parmesan cheese is my secret ingredient for transforming muffins from bland to irresistible. I love remembering Sunday mornings when my daughter would sneak the crispy tops off a few while they were still cooling.

Storage Tips

These muffins keep best in an airtight container in the fridge for up to three days. You can reheat them in a toaster oven to restore crispy edges or warm briefly in a hot frying pan. If you want to freeze some just let them cool fully then wrap individually and store in a freezer bag. To serve again heat straight from frozen in the oven until hot and crisp.

Ingredient Substitutions

If you do not have zucchini you can swap in yellow squash or even grated carrots for a different color and touch of sweetness. For a gluten-free version substitute the all purpose flour with almond flour or a gluten free blend but check the texture of your batter since some flours absorb more moisture. If Parmesan is unavailable try finely grated Pecorino Romano or a vegan hard cheese for a dairy free spin.

Serving Suggestions

Serve these muffins alongside scrambled eggs for breakfast with a bowl of soup for lunch or as a side for grilled chicken or salmon at dinner. They also taste great at room temperature packed in a lunchbox. For appetizers top each muffin with a little sour cream or Greek yogurt and some fresh herbs.

A plate of crispy Parmesan zucchini potato muffins. Save
A plate of crispy Parmesan zucchini potato muffins. | lilicooks.com

Cultural Historical Context

While zucchini and potatoes are staples of many cuisines from Mediterranean to Eastern European the combination in a muffin is particularly popular for American home cooks who love creative uses of garden produce. Parmesan cheese brings Italian flair making these muffins a fusion of old and new kitchen traditions.

Recipe FAQs

→ How do you keep the muffins crispy?

Make sure to squeeze out as much moisture as possible from the zucchini and potato before mixing. This step helps create a crisp texture.

→ Can I add other vegetables?

Yes, grated carrots, sweet potatoes, or chopped herbs like dill and parsley can be added for extra flavor and color.

→ What’s the best way to serve these muffins?

They’re delicious warm as a snack, side for dinner, or on a breakfast plate, paired with sour cream or a yogurt dip.

→ Can I make these muffins gluten-free?

Absolutely—swap the all-purpose flour for almond flour or a gluten-free baking blend to suit your needs.

→ How do I store leftovers?

Store cooled muffins in an airtight container in the fridge for up to 3 days. Reheat in oven for best texture.

→ Can I freeze these muffins?

Yes, allow them to cool completely and freeze in a container or bag. Reheat directly from frozen for convenience.

Crispy Parmesan Zucchini Potato Muffins

Golden, crispy muffins combining zucchini, potatoes, and Parmesan—perfect for snacks, sides, or breakfast.

Preparation Time
15 min
Cooking Time
25 min
Overall Time
40 min
Created By: Lily Chen

Category: Party & Snacks

Skill Level: Beginner-Friendly

Cuisine Type: Vegetarian

Output: 12 Serves (12 muffins)

Dietary Options: Vegetarian

Ingredients

01 1 medium zucchini, grated and excess moisture squeezed out
02 1 medium potato, peeled and grated
03 1 cup grated Parmesan cheese
04 1/2 cup all-purpose flour
05 2 large eggs
06 1/4 cup green onions, chopped (optional)
07 1/2 teaspoon garlic powder
08 1/2 teaspoon onion powder
09 1/2 teaspoon salt
10 1/4 teaspoon black pepper
11 1/4 teaspoon paprika
12 Cooking spray or additional olive oil (for greasing)

Steps

Step 01

Preheat to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.

Step 02

Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.

Step 03

In a large bowl, combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until well combined.

Step 04

Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.

Step 05

Place the tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 06

Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips

  1. Make sure to get rid of as much moisture as you can from the zucchini and potato to achieve the perfect crispy texture.
  2. Feel free to mix in other grated veggies like carrots or sweet potatoes, or add a handful of herbs like parsley or dill.
  3. For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend.

Required Tools

  • Muffin tin
  • Cheesecloth or kitchen towel
  • Large mixing bowl
  • Wire rack

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains eggs
  • Contains dairy (Parmesan cheese)
  • Contains gluten (all-purpose flour)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~