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Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins with a shatteringly crunchy parmesan crust and a soft, cheesy potato-zucchini interior. Golden, crispy-edged savory muffins baked in a greased 12-cup tin for easy, slice-and-serve bites.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.333 cup sour cream
  • 3 tbsp olive oil
Vegetables and cheese
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup russet potato, peeled and grated, excess moisture squeezed out
  • 0.5 cup parmesan cheese, finely grated Reserve 1/4 cup for topping after batter is portioned.
  • 2 tbsp fresh chives, chopped
  • 0.25 cup parmesan cheese, finely grated Use for topping each muffin before baking.

Equipment

  • 1 sheet pan

Method
 

Prep and mix dry ingredients
  1. Preheat the oven to 400°F and grease a 12-cup muffin tin well with oil or cooking spray; do not use liners.
  2. Whisk all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a large bowl until evenly combined.
Mix wet ingredients and combine
  1. Beat eggs, sour cream, and olive oil in a separate bowl until smooth.
  2. Add the wet mixture to the dry ingredients and stir just until combined.
Fold in vegetables and parmesan
  1. Fold in grated zucchini, grated russet potato, 1/2 cup finely grated parmesan, and chopped chives until the batter looks evenly speckled.
Portion and bake
  1. Divide the batter evenly among the muffin cups, then top each with the remaining finely grated parmesan.
  2. Bake for 22–25 minutes at 400°F until the tops and edges are deeply golden and crispy, with a visibly set, crunchy surface.
Cool and release
  1. Cool in the pan for 5 minutes.
  2. Run a knife around the edges and remove the muffins.

Notes

For the crispiest parmesan crust, squeeze the grated zucchini and grated potato as dry as you can before folding them in—excess moisture prevents the tops from going deeply golden. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 400°F oven for 5–8 minutes to re-crisp. Freezing: yes, freeze for up to 2 months and reheat straight from frozen. Dietary swap: use gluten-free 1:1 all-purpose flour for a gluten-free version (baking powder and baking soda remain the same).