Crispy Parmesan Zucchini Muffins Recipe
There’s something utterly irresistible about the combination of golden, cheesy edges and the delicate sweetness of zucchini baked into perfect portable bites—enter: Crispy Parmesan Zucchini Muffins. These savory muffins are the answer to your cravings for a snack that’s crispy on top, tender in the center, loaded with flavor, and easy enough for weekday mornings yet impressive enough for a brunch spread. Whether you’re aiming to use up a bumper crop of summer squash or hunting for creative ways to sneak veggies into your day, this recipe is bound to be on heavy rotation in your kitchen!
Ingredients You’ll Need
There’s magic in the simplicity of the ingredients for Crispy Parmesan Zucchini Muffins. Each component is chosen for the way it brings either flavor, texture, or that signature irresistible crust, while also keeping everything fresh and easy to find at the market.
- Zucchini: Grated and squeezed dry, zucchini gives the muffins moisture, color, and that wonderful tender crumb.
- Salt: Pulls moisture from the zucchini and seasons every bite.
- All-purpose flour: Offers structure, ensuring the muffins hold their shape but stay soft.
- Baking powder: Adds lift, making the muffins light rather than dense.
- Baking soda: Works with the powder for a perfect, fluffy texture.
- Garlic powder: Gives a gentle, savory aroma without overpowering the subtle zucchini flavor.
- Onion powder: Deepens the muffin’s flavor for a truly savory profile.
- Black pepper: Adds just a hint of spice and warmth.
- Parmesan cheese: Sharp, salty, and the key to that crave-worthy crispy top.
- Mozzarella cheese: Melts beautifully into the batter for gooey, cheesy pockets.
- Eggs: Bind everything together, helping the muffins rise and set.
- Milk (or non-dairy alternative): Adds moisture, keeping the crumb soft and rich.
- Olive oil: For tenderness and a hint of fruity depth.
- Fresh parsley (optional): Adds brightness and a dash of vibrant green.
- Breadcrumbs: Sprinkled over the top, they create that iconic, crunchy crown on every muffin.
How to Make Crispy Parmesan Zucchini Muffins
Step 1: Prep and Grate the Zucchini
Start by washing your zucchinis thoroughly, then grate them using the largest holes on a box grater or your food processor’s grating attachment. Zucchini holds a surprising amount of water, so once it’s grated, you’ll want to squeeze out as much excess moisture as you can using a clean kitchen towel or cheesecloth. This step is crucial if you want those lovely, crispy edges and not soggy centers in your Crispy Parmesan Zucchini Muffins!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine your flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk everything together so it’s completely homogenous. This ensures every bite is balanced and seasoned, and helps distribute the leaveners for a consistent rise.
Step 3: Whisk the Wet Ingredients
In a separate bowl, crack in the eggs and whisk them until slightly frothy—this helps incorporate a little lift. Add the milk and olive oil, and if you’re feeling a little extra fresh, toss in the parsley. Stir everything together until smooth and combined.
Step 4: Combine Wet and Dry Mixes
Pour your whisked wet ingredients into the bowl with the dry ingredients. Use a spatula to fold them together gently; you want to stop mixing as soon as you don’t see any dry streaks. Overmixing here can make your muffins less tender.
Step 5: Fold in Zucchini and Cheeses
Now, for the star of the show! Gently fold in your grated, well-drained zucchini, the sharp Parmesan, and shredded mozzarella. The mixture will look thick and chunky, but that’s exactly what you want for hearty, meal-worthy muffins.
Step 6: Prep the Muffin Tin
Preheat your oven to 375°F (190°C). Prepare your muffin tin either by greasing it with a bit of olive oil or lining the cups with paper liners to make cleanup a breeze. You should have enough batter for about 12 muffins.
Step 7: Fill and Top
Spoon the batter into each muffin cup, filling them about 3/4 full. Don’t skimp—these Crispy Parmesan Zucchini Muffins are meant to rise tall and proud! Then, for that irresistible crunch, sprinkle a generous pinch of breadcrumbs over each one.
Step 8: Bake and Test for Doneness
Slide the tin into your preheated oven and bake for 20 to 25 minutes. They’re done when the tops are golden-brown and a toothpick poked in the center comes out clean. That bready, cheesy aroma will let you know something magical is happening!
Step 9: Cool Before Serving
Let the muffins cool in the tin for about 5 minutes—they’ll finish setting up and be easier to remove. Then transfer them to a wire rack so the bottoms don’t get soggy and you keep that all-important crisp exterior.
Step 10: Serve and Enjoy!
Whether you serve them warm for the ultimate comfort or at room temperature for easy snacking, these Crispy Parmesan Zucchini Muffins are perfection on their own or with a dollop of tangy sour cream or yogurt.
How to Serve Crispy Parmesan Zucchini Muffins
Garnishes
A sprinkle of extra Parmesan, a dash of chopped fresh parsley, or even a single basil leaf takes Crispy Parmesan Zucchini Muffins from homey to head-turning. For a little zing, try a light dusting of flaky sea salt just before serving.
Side Dishes
Pair these muffins with a simple green salad, a bowl of tomato soup, or next to fluffy scrambled eggs for a satisfying brunch. They’re equally lovely alongside grilled chicken or fish for an easy weeknight supper. The savory, cheesy flavors really complement lighter dishes.
Creative Ways to Present
Hosting brunch? Arrange your Crispy Parmesan Zucchini Muffins on a rustic wooden board with fresh veggies, olives, and wedges of cheese. Or, try serving them in a breadbasket with herbed butter. Stack mini muffins for bite-size party appetizers—the options are endless!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place your muffins in an airtight container and refrigerate. They’ll keep fresh for up to 3 days. For best texture, avoid sealing them while still warm, as trapped steam can soften the breadcrumb topping.
Freezing
To freeze, arrange cooled muffins in a single layer on a baking sheet to “flash freeze.” Once solid, transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For that signature crispy top, reheat muffins in a toaster oven or regular oven at 350°F for 5 to 8 minutes. If you’re in a hurry, a microwave works too (about 20–30 seconds), though they’ll be softer on the outside.
FAQs
Can I use gluten-free flour in Crispy Parmesan Zucchini Muffins?
Absolutely! A cup-for-cup gluten-free flour blend can be substituted for the all-purpose flour. Just check that your baking powder and baking soda are gluten-free as well.
Can I substitute a different cheese for Parmesan?
Yes—aged Asiago, Pecorino Romano, or even a sharp cheddar work beautifully in place of Parmesan for a slightly different flavor profile and texture.
Can I add other vegetables to the muffin batter?
Sure! Shredded carrots, chopped spinach, or even finely diced bell peppers can be mixed in with the zucchini. Just keep the total quantity of veggies about the same, and always blot out excess moisture for best results.
How do I keep the muffins from getting soggy?
The key is really squeezing as much liquid out of the zucchini as possible before adding it to the batter. The breadcrumbs and cheese on top also help create that desired crunch, so don’t skip them!
Are Crispy Parmesan Zucchini Muffins good at room temperature?
They’re delicious both warm and at room temp, which makes them great for lunchboxes, picnics, and meal prep. The crispy top will soften slightly after a few hours but the flavor stays outstanding.
Final Thoughts
If you’ve never baked a batch of these before, trust me—Crispy Parmesan Zucchini Muffins are about to become a regular feature in your home. They’re the ultimate embrace of comfort and creativity, with crispy edges, a cheesy middle, and just the right pop of veggie freshness. Give them a try and prepare for rave reviews at 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, handheld treat. Packed with flavor and cheesy goodness, these muffins make a perfect snack or side dish.
Ingredients
Zucchini Mixture:
- 2 medium zucchinis, grated
- 1 teaspoon salt
Dry Ingredients:
- 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
Wet Ingredients:
- 2 large eggs
- 1/4 cup milk (or non-dairy alternative)
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped (optional)
Topping:
- 1/4 cup breadcrumbs
Instructions
- Zucchini Prep: Wash and grate zucchinis, then squeeze out excess moisture.
- Dry Ingredients: Whisk flour, baking powder, baking soda, spices, and salt in a bowl.
- Prepare Wet Mix: Whisk eggs, milk, olive oil, and parsley in a separate bowl.
- Combine: Mix wet ingredients into dry ingredients gently.
- Add Cheese: Fold in zucchini, Parmesan, and mozzarella.
- Baking: Preheat oven, fill muffin tin, sprinkle breadcrumbs, and bake for 20-25 minutes.
- Cooling: Let muffins cool in pan for 5 minutes, then transfer to a rack to cool completely.
- Serve: Enjoy warm or at room temperature, plain or with sour cream or yogurt.
Notes
- You can customize these muffins by adding diced bell peppers or cooked bacon.
- Make sure to wring out the excess liquid from the grated zucchinis to prevent soggy muffins.
- 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: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Zucchini Muffins, Parmesan, Snack Recipe, Savory Muffins
