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Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins
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★★★★★

5.3 from 30 reviews

These Crispy Parmesan Zucchini Muffins are a deliciously healthy snack option, combining the freshness of grated zucchini with savory Parmesan and mozzarella cheeses. Lightly seasoned and topped with crunchy breadcrumbs, these muffins are perfect for breakfast, snacks, or a light meal. They are easy to make, moist inside with a crispy top, and can be enjoyed warm or at room temperature.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, grated

Dry Ingredients

  • 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
  • 1/4 cup breadcrumbs (for topping)

Cheese

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese

Wet Ingredients

  • 2 large eggs
  • 1/4 cup milk (or a non-dairy alternative)
  • 1/4 cup olive oil
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Prepare the Zucchini: Wash the zucchinis thoroughly under cold water. Grate the zucchinis using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent soggy muffins.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk until the mixture is well combined and aerated.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs until frothy. Add the milk and olive oil, mixing thoroughly. If you choose to use parsley, fold it into the wet mixture now.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, being careful not to overmix to maintain a tender texture.
  5. Add Cheese and Zucchini: Fold in the grated zucchini, Parmesan cheese, and mozzarella cheese until just combined ensuring an even distribution throughout the batter.
  6. Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prevent sticking.
  7. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about 3/4 full. Sprinkle breadcrumbs evenly on top of each muffin for a crispy crust.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely to set their texture.
  10. Serve: Enjoy the muffins warm or at room temperature. They pair well with a dollop of sour cream or yogurt for added creaminess.

Notes

  • For added flavor, consider mixing in other herbs such as basil, thyme, or rosemary into the batter.
  • You can substitute the all-purpose flour with gluten-free flour to make this recipe gluten-free.
  • These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month; reheat before serving.
  • To keep muffins moist, ensure you squeeze out the zucchini to remove excess water.
  • Use non-dairy milk and vegan cheeses to adapt this recipe for a vegan diet, although this will change the texture and flavor profile.

Nutrition

Keywords: zucchini muffins, parmesan muffins, healthy snack, savory muffins, zucchini recipe, easy baking, gluten-free option

Find it online: https://hannahdelgado.com/crispy-parmesan-zucchini-muffins/