Description
Looking for the best savory muffin ideas? These easy, crispy parmesan zucchini muffins are quick, healthy, and totally delicious! Perfect for brunch, parties, lunchboxes, or a simple snack. The golden tops and cheesy interiors make them one of the best simple summer recipes ever!
Ingredients
Scale
- 1 medium zucchini, grated and squeezed
- 2 large eggs
- 1/3 cup olive oil
- 1/3 cup milk
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup grated parmesan cheese, divided
- 1/2 tsp garlic powder
- 2 tbsp fresh chopped parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Grate the zucchini, then squeeze out excess moisture using paper towels.
- In a bowl, mix flour, baking powder, garlic powder, salt, pepper, and most of the parmesan (save some for topping).
- In another bowl, whisk together eggs, milk, and olive oil. Stir in zucchini and parsley.
- Fold the wet mixture into the dry ingredients until just combined.
- Divide the batter into muffin cups, filling 3/4 full. Top with remaining parmesan.
- Bake for 20–22 minutes until golden and a toothpick comes out clean.
- Cool slightly before serving.
Notes
- Use a cheese blend for variety—cheddar works too.
- Try adding chopped herbs or red pepper flakes for extra flavor.
- They freeze well—perfect for quick breakfasts or snacks.
- Don’t skip squeezing the zucchini—it’s key to crispy tops.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg