Crispy Parmesan Zucchini Muffins Recipe
Crispy Parmesan Zucchini Muffins are everything you want in a savory treat—crispy on the outside, tender and cheesy on the inside, and bursting with garden-fresh flavors. This crowd-pleasing muffin is my secret weapon for using up zucchini while sneaking more veggies onto the table. Whether you’re packing a lunchbox or serving them as a party snack, these golden little wonders will win you over with just one bite.
Ingredients You’ll Need
There’s nothing complicated here: just honest, everyday ingredients coming together for incredible flavor and crunch! Each element in this list has a purpose, bringing its own delicious touch to these irresistible bites.
- Zucchini: Grated zucchini keeps these muffins ultra-moist and sneaks in a healthy veggie boost.
- Salt: Essential for drawing out excess moisture from zucchini and seasoning every bite.
- All-purpose flour: Provides the structure and fluff we love in muffins.
- Baking powder: Lifts the muffins, giving them a nice soft rise.
- Baking soda: Works with the powder to guarantee fluffiness every time.
- Garlic powder: Adds a gentle background savoriness without overwhelming the palate.
- Onion powder: Brings a subtle depth and aromatic note, making the muffins even more irresistible.
- Black pepper: Just enough zest to wake up the flavor profile.
- Parmesan cheese: The star of the show! For salty, nutty, crispy magic.
- Mozzarella cheese: Melty and mild, it helps bind everything together and adds that cheesy pull.
- Eggs: Essential for binding and tenderizing.
- Milk (or non-dairy alternative): Keeps everything moist and silky.
- Olive oil: Brings richness and a Mediterranean vibe, plus helps with tenderness.
- Fresh parsley (optional): A sprinkle of green freshness for color and flavor lift.
- Breadcrumbs: A crisp topping that takes every muffin over the top.
How to Make Crispy Parmesan Zucchini Muffins
Step 1: Prep and Grate the Zucchini
Start by giving your zucchinis a good wash under cold water. Grab a box grater or a food processor and get shredding—the finer, the better! The goal is lots of juicy shreds. Once grated, bundle up the zucchini in a clean kitchen towel or cheesecloth, and squeeze. Don’t skimp here! Removing that extra water is key for crisp, not soggy, muffins.
Step 2: Mix the Dry Ingredients
In a big mixing bowl, combine the flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Give everything a thorough whisk so the rising agents and seasonings get evenly distributed. This ensures every muffin is perfectly spiced and rises just right.
Step 3: Whisk the Wet Ingredients
Grab another bowl for the wet ingredients. Crack in your eggs and whisk them until frothy—that extra air brings lightness. Pour in the milk and olive oil and whisk until perfectly blended. If you’re feeling fancy, sprinkle in some fresh chopped parsley for flecks of green and a burst of bright flavor.
Step 4: Combine Wet and Dry Mixes
Gently pour your wet mixture into the bowl of dry ingredients. Using a spatula, fold them together until just combined. Don’t overmix—stirring just until no dry flour remains keeps your muffins fluffy, not tough.
Step 5: Fold In the Stars
It’s time for the excitement! Add your squeezed zucchini, grated Parmesan, and shredded mozzarella to the bowl. Give everything a soft fold, just enough to distribute those green shreds and cheesy goodness evenly throughout your batter.
Step 6: Prep the Pan and Oven
Turn that oven to 375°F (190°C) and let it preheat—hot ovens make crispy edges. Meanwhile, prep your muffin tin by greasing each cup or popping in paper liners for easy cleanup. You’ll want those muffins releasing without a fight!
Step 7: Fill Muffin Cups and Add Crunch
Spoon the batter into each muffin cup, filling them about three-quarters of the way. Don’t forget the best part—sprinkle a pinch of breadcrumbs over each muffin. This topping bakes into the ultimate crisp, golden crust.
Step 8: Bake to Perfection
Slide your muffin tray into the hot oven and bake for 20 to 25 minutes. You’re looking for golden brown tops and a toothpick that comes out clean. Every oven is a little different, so start checking at the 20-minute mark!
Step 9: Cool and Release
Let the muffins hang out in their tin for about five minutes (this helps them set and pop out easier). Then, transfer the muffins to a wire rack so the bottoms don’t get soggy. If you can resist, let them cool completely—if not, sneak one while warm!
Step 10: Ready, Set, Eat!
Crispy Parmesan Zucchini Muffins are unbelievable warm or at room temperature. Enjoy one solo, or dress it up with a dollop of tangy sour cream or creamy yogurt. It’s a little bite of summertime happiness in every mouthful.
How to Serve Crispy Parmesan Zucchini Muffins
Garnishes
Take your Crispy Parmesan Zucchini Muffins over the top with a sprinkle of extra Parmesan, a few fresh parsley leaves, or a dash of cracked black pepper right before serving. For a little zing, a spoonful of plain Greek yogurt or sour cream is a dream.
Side Dishes
These muffins are perfectly happy beside a bowl of tomato soup, a crisp green salad, or a fluffy omelet. They also make a fabulous companion to grilled chicken, roast veggies, or even a big antipasto platter—the flavors mingle beautifully.
Creative Ways to Present
Try splitting your Crispy Parmesan Zucchini Muffins and filling them with scrambled eggs for a savory breakfast slider. Serve mini versions as party appetizers or tuck them into lunchboxes for surprise midday joy. The possibilities are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, let the muffins cool completely before sealing them in an airtight container. At room temperature, they’ll stay happy for a day, but in the fridge, you have a solid three to four days of fresh, cheesy goodness.
Freezing
Crispy Parmesan Zucchini Muffins freeze like a charm! Wrap each muffin individually in plastic wrap, then stash them all in a freezer bag. They’ll keep for up to three months, making them the ultimate make-ahead snack. Thaw overnight in the fridge or gently on the counter.
Reheating
To revive that signature crispy top, pop chilled or thawed muffins in the oven at 350°F for about 8 minutes, or give them a quick blast in the toaster oven. If you’re in a rush, a few seconds in the microwave works, but that crisp factor is best refreshed with dry heat.
FAQs
Can I use gluten-free flour?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. The texture will be slightly different but still delicious and moist.
My muffins were soggy. What happened?
The biggest culprit is zucchini moisture. Make sure to squeeze the grated zucchini as dry as you can—really wring out every drop! This ensures your Crispy Parmesan Zucchini Muffins bake up golden and crisp, not dense or soggy.
Can I add other veggies or mix-ins?
Yes! Finely grated carrot, chopped chives, or even a handful of cooked bacon bits work beautifully. Just keep an eye on the moisture content and adjust accordingly.
Are these kid-friendly?
Totally. Kids adore the cheesy flavor and soft texture, and you’ll love sneaking some veggies into their day. You can even bake minis for lunchbox treats or after-school snacks!
Can I make this recipe dairy free?
You can! Use non-dairy milk and swap in your favorite dairy-free cheeses. While the flavor will change slightly, you’ll still get all the delightful texture of traditional Crispy Parmesan Zucchini Muffins.
Final Thoughts
If you haven’t tried Crispy Parmesan Zucchini Muffins yet, now is the perfect moment. With their cheerful crunch and cheesy, veggie-packed centers, they’re guaranteed to earn a spot in your regular rotation. Give them a go and see how quickly they disappear from your table!
Print
Crispy Parmesan Zucchini Muffins Recipe
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Crispy Parmesan Zucchini Muffins are a delightful way to enjoy the goodness of zucchinis in a savory muffin form. Packed with flavorful cheeses and aromatic seasonings, these muffins make a perfect snack or side dish.
Ingredients
Zucchini Muffins:
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 cup milk (or a non-dairy alternative)
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped (optional)
- 1/4 cup breadcrumbs (for topping)
Instructions
- Prepare Zucchini: Wash and grate zucchinis, then squeeze out excess moisture.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a bowl.
- Combine Wet Ingredients: Whisk eggs, add milk, olive oil, and parsley if desired.
- Combine Mixtures: Gently fold wet ingredients into dry ingredients.
- Add Cheeses: Fold in zucchini, Parmesan, and mozzarella.
- Preheat Oven: Preheat to 375°F (190°C) and prepare muffin tin.
- Fill and Bake: Fill muffin cups, sprinkle breadcrumbs, and bake for 20-25 minutes.
- Cool and Serve: Cool muffins in tin before transferring to a rack to cool completely.
- Serve: Enjoy warm or at room temperature with sour cream or yogurt if desired.
Notes
- You can add diced cooked bacon or chopped sun-dried tomatoes for extra flavor.
- Experiment with different herbs like basil or dill for a unique taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Zucchini Muffins, Parmesan, Savory Muffins, Snack Recipe, Side Dish
