Introduction
Oh, remember those lazy summer afternoons, the scent of fresh basil wafting through the air, and the garden overflowing with zucchini? Well, this recipe is like a warm hug from those memories, but with a delightful savory twist! If you’re looking for a snack that’s incredibly easy to whip up, bursting with flavor, and perfect for any time of day, you’ve stumbled upon a gem. These Crispy Parmesan Zucchini Muffins are so simple, you’ll be making them on repeat. They’re the kind of treat that makes everyone in the house ask, “What’s that amazing smell?” and then disappear in minutes!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, these come together in a flash. Perfect for when you need a quick bite.
- Easy: No fancy techniques here! Just mix, bake, and enjoy.
- Giftable: Pack them up in a cute tin or bag, and you’ve got a thoughtful, homemade gift for neighbors, friends, or a potluck.
- Crowd-pleasing: Whether it’s for breakfast, brunch, a snack, or a side dish, these savory muffins are a guaranteed hit with kids and adults alike.
Ingredients
Let’s gather our goodies! You’ll be surprised how these simple ingredients come together to create something so delicious.
- 2 medium Zucchinis, grated: The star of our show! Don’t worry about peeling them; the skins add a lovely color and nutrients. Make sure to squeeze out any excess water after grating.
- 2 large Eggs: Our binder, keeping everything together.
- 1 cup All-purpose flour: The base of our muffin.
- 1 teaspoon Baking powder: For a little lift and tenderness.
- 1/2 teaspoon Baking soda: Works with the baking powder to get those fluffy muffins.
- 1 teaspoon Salt: Balances all the flavors.
- 1/4 teaspoon Black pepper: Just a touch of warmth.
- 1/2 teaspoon Garlic powder: Hello, savory goodness!
- 1/2 teaspoon Onion powder: Adds another layer of delicious flavor.
- 1/4 cup Olive oil: Keeps our muffins moist and tender.
- 1/4 cup Milk: For that perfect muffin texture.
- 1/4 cup Breadcrumbs: These are key for that delightful crispy topping! Panko breadcrumbs work wonderfully here if you have them.
- 1/4 cup Mozzarella cheese, shredded: Melty, gooey goodness inside!
- 1/2 cup Grated Parmesan cheese: The salty, nutty flavor powerhouse! We’ll use some in the batter and some for topping.
- 1 tablespoon Fresh parsley, chopped: For a pop of color and freshness.
How to Make It
Alright, let’s get our aprons on and make some magic happen!
- Preheat and Prep: First things first, get your oven humming at 375°F (190°C). While that’s warming up, grab your muffin tin. You can either give it a good grease with some butter or cooking spray, or line it with paper muffin liners. This is important to prevent sticking!
- Dry Mix Magic: In a big bowl, let’s get our dry ingredients acquainted. Whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder. Give it a good whisk so everything is evenly distributed.
- Wet Mix Wonders: In a separate, smaller bowl, whisk together the eggs, olive oil, and milk until they’re nicely combined.
- Combine Gently: Now, pour the wet ingredients into the bowl with the dry ingredients. Mix them together until they’re just combined. I always say, “Don’t overmix!” Overmixing can lead to tough muffins, and we want tender, delightful bites. A few little streaks of flour are okay.
- Fold in the Goodies: This is where it gets exciting! Gently fold in your grated zucchini (remember to squeeze out that extra water!), the breadcrumbs, the shredded mozzarella cheese, and about half of your grated Parmesan cheese. Fold them in with a spatula, like you’re tucking them into bed – gentle and loving!
- Fill the Cups: Spoon the batter evenly into your prepared muffin cups. Fill them about two-thirds to three-quarters full.
- Parmesan Crown: Now for the best part of the topping! Sprinkle the remaining Parmesan cheese generously over the top of each muffin. This will get wonderfully golden and crispy as it bakes.
- Bake to Perfection: Pop those muffin tins into your preheated oven. Bake for about 20-25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean, and the tops are beautifully golden brown and irresistible.
- Cool Down: Once they’re out of the oven, let them hang out in the muffin tin for a few minutes. This helps them set up nicely. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here, though I admit I often sneak a warm one!
Substitutions & Additions
Want to make these even more your own? You totally can!
- Cheeses: Feel free to swap out the mozzarella for a sharp cheddar, Monterey Jack, or a blend of your favorites.
- Herbs: If you don’t have fresh parsley, a teaspoon of dried parsley will work, or you can add other herbs like chives or a pinch of dried dill.
- Spice: For a little kick, add a pinch of red pepper flakes to the batter.
- Veggies: Finely diced bell peppers or a little shredded carrot can be folded in with the zucchini.
- Gluten-Free: You can try a good quality gluten-free all-purpose flour blend.
Tips for Success
A few little tricks to ensure your muffins are absolutely perfect every time:
- Squeeze that Zucchini! This is probably the most important step. Excess water in the zucchini can make your muffins soggy. Use a clean kitchen towel or cheesecloth to wring out as much liquid as possible.
- Don’t Overmix: I know I said it before, but it’s worth repeating! Mix the batter just until combined.
- Room Temperature Eggs: While not strictly necessary for this recipe, room temperature eggs tend to incorporate better into batters.
- Prep Ahead: You can grate your zucchini and chop your herbs a day in advance and store them separately in the refrigerator.
- Even Baking: If your oven tends to have hot spots, rotating the muffin tin halfway through baking can help ensure even browning.
How to Store It
Leftovers? What leftovers? 😉 But if you happen to have any:
- Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 4-5 days. They’re delicious cold, but you can also pop them in a toaster oven or microwave for a few seconds to warm them up.
- Freezing: These freeze beautifully! Once completely cooled, wrap them tightly in plastic wrap, then in foil or place in a freezer-safe bag. They’ll keep in the freezer for up to 3 months. Thaw at room temperature or gently reheat.
FAQs
Got questions? We’ve got answers!
Q: Can I make these muffins vegan?
A: You can definitely make some substitutions! For the eggs, you could try a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes). For the milk, any plant-based milk like almond or soy milk will work. You’ll also need to omit the Parmesan and mozzarella, or find vegan cheese alternatives.
Q: How do I get the crispy topping?
A: The breadcrumbs and the generous sprinkle of Parmesan cheese on top are what create that lovely crispy texture. Make sure the Parmesan is well-distributed for maximum crunch!
Q: Can I bake these in mini muffin tins?
A: Absolutely! If you’re using mini muffin tins, reduce the baking time to about 12-15 minutes, or until a toothpick comes out clean.
Q: My batter seems a little thick, is that normal?
A: Yes, a slightly thicker batter is normal, especially with the addition of grated zucchini and breadcrumbs. Just make sure you’ve mixed until just combined and then gently folded in the other ingredients.
Savory Parmesan Zucchini Muffins
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Wire rack
- Kitchen towel or cheesecloth for squeezing zucchini
Ingredients
Main ingredients
- 2 medium Zucchinis grated and excess water squeezed out
- 2 large Eggs
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 cup Olive oil
- 0.25 cup Milk
- 0.25 cup Breadcrumbs panko recommended for crispiness
- 0.25 cup Mozzarella cheese shredded
- 0.5 cup Grated Parmesan cheese divided for batter and topping
- 1 tablespoon Fresh parsley chopped
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin tin by greasing or lining with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder.2 medium Zucchinis
- In a separate smaller bowl, whisk together the eggs, olive oil, and milk.2 medium Zucchinis
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini (ensure excess water is squeezed out), breadcrumbs, mozzarella cheese, and about half of the grated Parmesan cheese.2 medium Zucchinis
- Spoon the batter evenly into the prepared muffin cups, filling them about two-thirds to three-quarters full.
- Sprinkle the remaining Parmesan cheese generously over the top of each muffin.2 medium Zucchinis
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.