Can I make these muffins gluten-free?

Absolutely! It’s easy to adapt Crispy Parmesan Zucchini Potato Muffins for a gluten-free diet. Simply swap the all-purpose flour for a trusted gluten-free blend that includes xanthan gum. You can also experiment with almond or oat flour for a slightly nuttier taste. Just remember that batters made with these alternatives may need an extra egg or a few minutes of resting time to hydrate properly. This keeps your muffins light and helps them hold together beautifully.

Can I prepare the batter ahead of time?

Yes, you can! This batter holds up well in the fridge for up to 12 hours . Cover it tightly and give it a gentle stir before scooping into your muffin tin. If it seems a touch wetter after sitting (thanks to the zucchini and potato continuing to release moisture), just add a tablespoon of extra flour to bring it back to the right consistency. This makes fresh-baked muffins in the morning or before guests arrive a breeze.

What other vegetables can I add?

These muffins are wonderfully flexible. Grated carrots, sweet potatoes, chopped bell peppers, or even tiny broccoli florets work beautifully. Just keep the pieces small so everything cooks evenly. You can also toss in some corn kernels for a pop of sweetness or stir in spinach for a nutrient boost without overwhelming the cheesy, savory base.

Crispy Parmesan Zucchini Potato Muffins

Name: Crispy Parmesan Zucchini Potato Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium zucchini, grated and drained; 2 medium Yukon Gold potatoes, grated and drained; 1 cup freshly grated Parmesan cheese; 2 large eggs; 3/4 cup all-purpose flour (or gluten-free blend); 1 tsp baking powder; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped fresh parsley or chives (optional); Olive oil or non-stick spray for greasing the pan

Description

Crispy on the outside, tender on the inside, these savory muffins combine zucchini, potato, and Parmesan for an irresistible snack or side.

Ingredients

Scale

2 medium zucchini, grated and drained

2 medium Yukon Gold potatoes, grated and drained

1 cup freshly grated Parmesan cheese

2 large eggs

3/4 cup all-purpose flour (or gluten-free blend)

1 tsp baking powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

2 tbsp chopped fresh parsley or chives (optional)

Olive oil or non-stick spray for greasing the pan

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Instructions

1. Preheat oven to 400°F (205°C). Lightly grease a 12-cup muffin pan with olive oil or non-stick spray.

2. Place grated zucchini in a bowl, sprinkle with a pinch of salt, and let sit for 10 minutes. Then wrap in a clean towel and squeeze out excess water. Repeat with grated potatoes.

3. In a large bowl, whisk eggs until slightly frothy. Add zucchini, potatoes, and Parmesan. Stir to combine.

4. In a separate bowl, mix flour, baking powder, garlic powder, onion powder, salt, and black pepper.

5. Gently fold dry ingredients into the vegetable mixture until just combined. If using, stir in chopped herbs.

6. Spoon the batter evenly into the prepared muffin cups, filling nearly to the top.

7. Bake for 22-25 minutes, rotating pan halfway, until tops are golden and a toothpick comes out clean.

8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Try adding chopped bell peppers, grated carrots, or corn for variety.

For a gluten-free version, use a blend with xanthan gum or try half almond flour, half oat flour.

These muffins freeze well. Reheat in a 350°F oven for 8-10 minutes to restore crispness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 130
Sugar: 1g
Sodium: 220mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg