Crispy Parmesan Zucchini Muffins Recipe
Transform your garden zucchini into golden, savory treats with this Crispy Parmesan Zucchini Muffins Recipe. These muffins blend fresh vegetables with sharp cheese perfectly.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Paper muffin liners
- 12-cup muffin tin
- Box grater
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup grated fresh zucchini
- 3/4 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup olive oil
- 1/2 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Extra Parmesan for topping
Instructions
- Preheat oven to 375°F (190°C).
- Line muffin tin with paper liners.
- Grate zucchini using box grater.
- Pat zucchini dry with paper towels.
- Mix flour, baking powder, salt, pepper together.
- Whisk eggs, oil, milk in separate bowl.
- Add wet ingredients to dry ingredients.
- Fold in grated zucchini and Parmesan cheese.
- Fill muffin cups 3/4 full with batter.
- Sprinkle extra Parmesan on each muffin top.
- Bake for 18-20 minutes until golden.
- Cool on wire rack before serving.
Notes
- Squeeze excess water from grated zucchini completely.
- Don't overmix batter to keep muffins tender.
- Use freshly grated Parmesan for best flavor.
- Fill cups evenly for uniform cooking results.
- Test doneness with toothpick in muffin center.