Crispy Parmesan Zucchini Potato Muffins
Delightful muffins combining grated zucchini, potato, and Parmesan for a crispy outside and tender center.
Ingredients
Muffin Base
- 1 cup grated zucchini The moisture squeezed out.
- 1 cup grated potato Adds earthiness and fluffy texture.
- 1/2 cup grated Parmesan cheese Offers rich, umami flavor.
- 1 cup all-purpose flour Lends structure.
- 1 tsp baking powder For perfect rise.
- 1/2 tsp garlic powder Infuses aromatic depth.
- 1/4 tsp onion powder Adds slight sweetness.
- 1/4 tsp black pepper Offers hint of spice.
- 1/2 tsp salt Enhances overall flavor.
- 2 large eggs Binds the mixture together.
- 1/4 cup milk Contributes to moist interior.
- 1/4 cup olive oil Imparts luxurious texture.
- 2 tbsp chopped fresh parsley Optional, brightens flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- In a large bowl, combine the grated zucchini, grated potato, and Parmesan cheese.
- In a separate bowl, whisk together the flour, baking powder, garlic powder, onion powder, black pepper, and salt.
- Gently add the dry mixture to the zucchini-potato mixture, stirring until just combined.
- In another bowl, whisk together the eggs, milk, and olive oil until smooth.
- Pour the wet ingredients into the dry mixture, mixing gently until no dry flour remains visible.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
Baking
- Bake for 20-25 minutes until the tops are golden and crispy.
- Let them cool slightly in the tin before transferring them to a wire rack.
Notes
Ensure to squeeze out excess moisture from the zucchini and potato to achieve a crispy texture. Avoid overcrowding the muffin tin and overmixing the batter to prevent soggy or dense muffins.