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Parmesan Zucchini Potato Muffins
Alyssa

Parmesan Zucchini Potato Muffins

Try these Parmesan zucchini potato muffins—savory, moist, and packed with flavor. Perfect as a side dish, snack, or breakfast treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins​
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 medium zucchinis grated – Zucchini adds moisture and a subtle flavor while providing essential vitamins and minerals.
  • 2 medium potatoes grated – Potatoes give the muffins a hearty texture and are a good source of carbohydrates.
  • 1 small onion finely chopped – Onions bring a rich flavor and aroma that enhances the overall taste of the muffins.
  • 2 cloves garlic minced – Garlic not only boosts the flavor but also adds numerous health benefits, including immune support.
  • 1/2 cup all-purpose flour – All-purpose flour serves as the base and binds the ingredients together.
  • 1/2 cup grated Parmesan cheese – This cheese provides a salty nutty flavor that elevates the dish.
  • 2 large eggs lightly beaten – Eggs act as a binding agent and add moisture to the mixture.
  • 1 teaspoon baking powder – This leavening agent ensures the muffins rise nicely during baking.
  • Salt and pepper to taste – These seasonings enhance the overall flavor of the muffins.
  • 1/4 cup vegetable oil – Oil helps to keep the muffins moist and tender.
  • Sour cream and chopped chives for garnish – For serving, adding these garnishes adds a fresh and creamy touch.

Method
 

  1. Preheat your oven: Set your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners to prepare for baking.
  2. Prepare the vegetables: Take the grated zucchini and potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent the muffins from becoming soggy.
  3. Mix the dry ingredients: In a large mixing bowl, combine the grated zucchini, grated potatoes, chopped onion, minced garlic, all-purpose flour, and grated Parmesan cheese. Stir the mixture to evenly distribute all dry ingredients.
  4. Add the wet ingredients: Next, add the baking powder and the lightly beaten eggs to the mixture. Season with salt and pepper to taste, adjusting to your preference.
  5. Incorporate the oil: Pour in the 1/4 cup of vegetable oil and stir until the mixture is well combined. Ensure that the vegetables are coated uniformly.
  6. Fill the muffin cups: Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full. This will allow space for the muffins to rise while baking.
  7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should turn golden brown, and you can insert a toothpick into the center; it should come out clean when they are done.
  8. Cool and serve: Once baked, allow the muffins to cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives for a delightful presentation.