Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 12
Calories: 120
Description

These crispy parmesan zucchini potato muffins are a savory, healthy, and gluten-free breakfast option packed with fresh zucchini, grated potatoes, and parmesan cheese.

Ingredients
    Dry Ingredients
  • 1 cup of almond flour (or any gluten free all purpose flour)
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/8 teaspoon of crushed red pepper flakes (optional)
    • Fresh Vegetables
  • 1 large potato, peeled and grated (about 1 cup)
  • 1 large zucchini, grated (approximately 1 to 1 ½ cups, lightly squeezed to remove excess moisture)
  • 2 tablespoons of fresh chives or green onions, finely chopped (optional, for extra freshness)
    • Dairy & Egg Components
  • 4 large eggs (lightly beaten)
  • 1/4 cup of full fat Greek yogurt (adds moisture and tang without extra fat)
  • 3/4 cup of grated parmesan cheese
  • 1/4 cup of milk (or unsweetened almond milk for dairy-free option)
    • Extras
  • 2 tablespoons of olive oil (for brushing the muffin tin and adding extra flavor)
  • 1/2 teaspoon of garlic powder
  • 2 tablespoons of fresh basil or parsley, chopped (optional, for garnish)
Instructions
    Prepping the Ingredients
  1. 1
    Prep the Veggies
    • Wash the zucchini and peel the potato.
    • Grate both vegetables using a coarse grater.
    • Lightly squeeze the grated zucchini into a clean kitchen towel or paper towel to remove some of the excess moisture.
    • This is key to ensuring your muffins don’t turn out soggy.
  2. 2
    Mix the Dry Ingredients
    • In a large mixing bowl, combine the almond flour (or gluten-free flour), baking powder, salt, black pepper, and garlic powder.
    • Stir in the grated Parmesan cheese.
    • The cheese not only enhances flavor but will also help form a beautiful crispy topping as the muffins bake.
    3. Combining the Wet Ingredients
  3. 3
    Beat and Blend
    • In a separate bowl, whisk together the eggs, Greek yogurt, and milk until smooth.
    • Add the olive oil to the egg mixture.
    • This blend will provide a rich, moist base for your muffins.
    4. Bringing It All Together
  4. 4
    Fold in the Vegetables
    • Gently fold the grated zucchini, grated potato, and chopped chives (if using) into the dry ingredient mixture.
    • Slowly pour in the egg mixture.
    • Use a spatula to combine everything until just mixed.
    • Avoid overmixing, you want the vegetables to remain slightly chunky for texture.
  5. 5
    Prepare the Muffin Tin
    • Preheat your oven to 375°F (190°C).
    • Lightly grease a 12-cup muffin tin with olive oil or use silicone muffin cups for easy removal.
    • Spoon the batter into the muffin cups, filling each about 3/4 full.
    • For an extra burst of crunch, sprinkle a little extra grated Parmesan on top of each muffin.
    6. Baking to Perfection
  6. 6
    Bake and Monitor
    • Place the muffin tin in the preheated oven and bake for 20-25 minutes.
    • The muffins should be golden and crispy on top.
    • To check for doneness, insert a toothpick into the center of one muffin, it should come out clean or with a few moist crumbs.
    • Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a cooling rack.
  7. 7
    Garnish and ServeCrispy Parmesan Zucchini Muffin Cups
    • If desired, garnish the muffins with a sprinkle of fresh basil or parsley.
    • Serve warm for breakfast or let them cool completely for a quick grab-and-go snack.
    • These muffins are also delicious and served at room temperature.

Nutrition Facts

Servings 12

Serving Size 1 muffin

Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 7g11%
Saturated Fat 2.5g13%
Cholesterol 75mg25%
Sodium 250mg11%
Potassium 200mg6%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 1g
Protein 7g15%
Calcium 110 mg
Iron 1.5 mg
Vitamin D 80 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Allow the eggs, milk, and yogurt to come to room temperature before mixing. This ensures a smoother batter and better integration of flavors.
  • Use a coarse grater for both the zucchini and potato. Uniform pieces cook evenly and give the muffins their signature texture.
  • For a low-carb muffin, replace a portion of the grated potato with extra zucchini or even add a bit of grated cauliflower.
  • For a high-protein boost consider adding a spoonful of cottage cheese or finely chopped lean ham into the mix,
  • Don’t skimp on oiling the muffin tin. A light brush of olive oil on each cup prevents sticking and helps form a beautifully crispy edge.
  • Before baking, taste a small spoonful of the batter. Adjust the seasoning if necessary, this small step can be the difference between a good muffin and a great one.
  • These muffins keep well in the fridge, so consider doubling the recipe for a weekend brunch or to have a quick meal ready for the week ahead.
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Read it online: https://tinakitchen.com/recipe/crispy-parmesan-zucchini-potato-muffins/

We hope you enjoy making this recipe.

Happy cooking!