Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Parmesan Zucchini Potato Muffins

  • Author: Chef Mia

Description

Parmesan Zucchini Potato Muffins Recipe and steps

Ingredients

Scale
  • 2medium zucchinis, grated and moisture removed
  • 2medium potatoes, grated and squeezed dry
  • 1small onion, finely diced (adds subtle sweetness)
  • 2garlic cloves, minced (for enhanced flavor)
  • ½ cupof all-purpose flour (for structure)
  • ½ cupof freshly grated Parmesan cheese (a savory boost)
  • 2large eggs, lightly whisked (binds the mixture)
  • 1 teaspoonof baking powder (for a slight rise)
  • A pinch of salt and freshly ground black pepper (adjust to taste)
  • ¼ cupof neutral vegetable oil (for moisture)
  • Sour cream and finely chopped chives (for garnish)

Instructions

  1. Set your oven to 375°F (190°C).
  2. Lightly grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
  3. Grate the zucchinis and potatoes using a box grater or food processor.
  4. Place the grated vegetables in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much moisture as possible. Removing moisture is crucial to prevent soggy muffins.
  5. In a large mixing bowl, add the grated zucchini, potatoes, diced onion, and minced garlic.
  6. Stir in the flour, freshly grated Parmesan cheese, and baking powder.
  7. Lightly whisk the eggs in a separate bowl and pour them into the mixture.
  8. Season the batter with salt and freshly ground black pepper to taste.
  9. Add ¼ cup of vegetable oil, then gently fold the ingredients until well-combined.
  10. Divide the batter evenly among the 12 muffin cups, filling each approximately ¾ full.
  11. Gently press down the mixture in each cup to compact it, which helps create a uniform texture.
  12. Place the muffin tin in the preheated oven.
  13. Bake for 20–25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
  14. Monitor closely during the last few minutes to prevent overbaking.
  15. Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes.
  16. Carefully transfer the muffins to a wire rack to cool further.
  17. Serve warm with a dollop of sour cream and a sprinkle of finely chopped chives for a flavorful finishing touch.

Notes

Removing Moisture: Squeezing out excess water from zucchini and potatoes is crucial to avoid dense or soggy muffins.
Seasoning Tip: Parmesan is naturally salty, so adjust the additional salt accordingly. Taste test the batter if needed.
Texture: Compacting the mixture in the muffin cups ensures that the muffins hold their shape during baking.
Customizations: Feel free to add your favorite herbs, such as dill, parsley, or basil, for an extra layer of flavor.

Nutrition

  • Calories: 120
  • Protein: 4.5g

Find it online: https://exorecipes.com/parmesan-zucchini-potato-muffins-2/