Parmesan Zucchini Potato Muffins

Parmesan Zucchini Potato Muffins: A Cozy Bite of Comfort

There’s something magical about the way a warm, savory muffin can turn an ordinary afternoon into something special. I remember the first time I whipped up a batch of these Parmesan Zucchini Potato Muffins—it was one of those lazy Sundays when the rain tapped gently against the kitchen window, and I craved something hearty yet light, something that felt like a hug in every bite. These muffins were the answer. They’re tender, packed with fresh zucchini and potatoes, and kissed with the nutty richness of Parmesan. Perfect for breakfast, brunch, or even as a side for dinner, they’ve become a staple in my kitchen, and I can’t wait for you to try them, too.

Ingredients You’ll Need

• 1 medium zucchini – Grated and lightly squeezed to remove excess moisture. This keeps the muffins from getting soggy while adding a lovely freshness.
• 1 small russet potato – Peeled and grated. The potato adds a wonderful texture and heartiness.
• 1 cup all-purpose flour – The base of our muffins. You could also use whole wheat flour for a nuttier flavor.
• 1/2 cup grated Parmesan cheese – Freshly grated is best! It melts beautifully and gives that irresistible savory depth.
• 2 large eggs – They bind everything together and add a bit of richness.
• 1/4 cup olive oil – Keeps the muffins moist without weighing them down.
• 1/4 cup milk – Any kind works—dairy or plant-based. It lightens the batter just enough.
• 1 tsp baking powder – Our little leavening hero to give these muffins a perfect rise.
• 1/2 tsp garlic powder – A subtle warmth that pairs so well with the Parmesan.
• 1/2 tsp salt – To enhance all the flavors.
• Freshly cracked black pepper – A pinch for a little kick.
• Optional: fresh thyme or chives – For a herby brightness.

Let’s Get Baking

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. There’s something so comforting about the ritual of preparing the tin—it’s like setting the stage for something delicious.

1. Prep the veggies: Grate the zucchini and potato, then place them in a clean kitchen towel or cheesecloth. Gently squeeze out as much liquid as you can. This step is key—nobody wants a soggy muffin!
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper. Add the grated Parmesan and stir to combine. The smell alone will make your kitchen feel like an Italian trattoria.
3. Combine the wet ingredients: In another bowl, beat the eggs lightly, then whisk in the olive oil and milk until smooth. Pour this mixture into the dry ingredients and stir just until combined—don’t overmix! A few lumps are totally fine.
4. Fold in the veggies: Add the grated zucchini and potato to the batter, along with any fresh herbs if using. Gently fold everything together until evenly distributed. The batter will be thick but moist, speckled with green and white from the veggies.

At this point, your kitchen will smell like a dream, and you’ll be tempted to sneak a spoonful of batter (I won’t judge). But trust me, the wait is worth it—these muffins are about to become your new favorite savory treat.