Description
Parmesan Zucchini Potato Muffins — Easy Savory Recipe — perfect for appetizer platters, brunch tables, and weekly meal prep. Makes 12 golden, crispy-topped muffins in 45 minutes with 11 simple ingredients.
Ingredients
Scale
- 2 medium zucchinis, grated (about 2 cups)
- 2 medium potatoes, grated (about 1½ cups)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- Salt and pepper, to taste
- ¼ cup vegetable oil
- Sour cream and chopped chives, for garnish
Instructions
- Preheat your oven to 375°F, then grate 2 medium zucchinis and 2 medium potatoes and squeeze out all excess moisture using a clean kitchen towel.
- In a large bowl, combine grated vegetables with finely chopped onion, minced garlic, ½ cup Parmesan, ½ cup flour, baking powder, salt, and pepper — toss until evenly distributed.
- Stir in 2 lightly beaten eggs and ¼ cup vegetable oil until the batter is just combined — avoid over-mixing to keep the crumb tender.
- Divide the batter evenly among 12 greased muffin cups, sprinkle extra Parmesan on top, and bake for 30 minutes until golden and set.
- Cool in the tin for 5 minutes before removing — serve warm with a dollop of sour cream and chopped chives for garnish.
Notes
- Fridge Storage: Allow the muffins to cool completely on a wire rack for 30 minutes before transferring them to an airtight container. Place a sheet of parchment paper between layers to prevent them from sticking together. They’ll stay fresh in the refrigerator for up to 4 days. Keep them away from strong-smelling foods, as the potato and cheese can absorb odors easily.
- Freezer Storage: Flash-freeze the cooled muffins in a single layer on a parchment-lined baking sheet for 2 hours until solid. Transfer them to a freezer-safe zip-top bag, pressing out excess air, and label with the date. They maintain excellent quality for up to 3 months. For best results, wrap each muffin individually in plastic wrap before bagging to prevent freezer burn.
- Oven Reheat: Preheat your oven to 350°F (175°C). Place refrigerated muffins on a baking sheet lined with parchment and reheat for 8–10 minutes until warmed through and the edges re-crisp. For frozen muffins, reheat directly from frozen at 375°F (190°C) for 15 minutes—no thawing required. This method restores the closest-to-fresh texture.
- Microwave Reheat: Place one or two muffins on a microwave-safe plate and cover loosely with a damp paper towel to retain moisture. Heat on medium power for 45 seconds to 1 minute for refrigerated muffins, or 90 seconds for frozen ones. The results are softer than oven reheating, but this method is ideal when speed matters most during a busy morning.
- Air Fryer Reheat: Preheat your air fryer to 340°F (170°C). Arrange the muffins in a single layer in the basket—do not stack them. Reheat refrigerated muffins for 4–5 minutes or frozen muffins for 7–8 minutes, flipping halfway through. The circulating hot air restores a wonderfully crispy exterior while keeping the interior tender and moist—the best method for recapturing that just-baked crunch.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 198 calories
- Sugar: 2g
- Sodium: 285mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 68mg