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Crispy Parmesan Zucchini Potato Muffins

Crispy parmesan zucchini potato muffins with a shatteringly crunchy parmesan crust and a soft potato-zucchini interior. Baked in a greased muffin tin for golden, crispy-edged savory muffin 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: 320
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
  • 0.33 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
  • 0.375 cup parmesan cheese finely grated, divided
  • 2 tbsp fresh chives chopped

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the muffin tin
  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. Set the tin aside so it’s ready for the batter as soon as it’s mixed.
Mix dry and wet components
  1. Whisk the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a large bowl.
  2. Beat the eggs, sour cream, and olive oil together in a separate bowl until smooth.
  3. Add the wet mixture to the dry and stir until just combined.
Fold in zucchini, potato, and flavor
  1. Fold in the grated zucchini, grated russet potato, 1/2 cup of the parmesan cheese, and the fresh chives.
  2. Stir just until the vegetables and cheese are evenly distributed, with no dry pockets.
Bake to deep golden and crisp edges
  1. Divide the batter evenly among the muffin cups and top each with the remaining parmesan cheese.
  2. Bake for 22–25 minutes at 400°F until the tops and edges are deeply golden and crispy.
Cool and release
  1. Cool in the pan for 5 minutes.
  2. Run a knife around the edges before removing the muffins to help them release cleanly.

Notes

For the crispiest crust, squeeze the grated zucchini and russet potato very dry before mixing—excess moisture can prevent a crunchy edge. Store covered in the refrigerator for up to 4 days; reheat in a 375°F oven or toaster oven until hot and crisp again (about 8–12 minutes). Freeze muffins for up to 2 months; thaw overnight in the fridge and reheat to restore texture. For a lower-fat option, use low-fat sour cream and reduce olive oil to 2 tbsp without changing bake time.