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Crispy Parmesan Zucchini Muffins

These Crispy Parmesan Zucchini Muffins are savory, cheesy, and packed with fresh zucchini, Parmesan cheese, and flavorful herbs. Golden and crispy on the outside with a tender, moist interior, they make the perfect addition to breakfast, brunch, soups, salads, or snack time. If you're looking for unique muffins, easy muffin recipes, satisfying breakfast muffins, creative zucchini muffins recipes, or a savory alternative to traditional zucchini recipes dessert, these delicious muffins are sure to become a favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • Wet Ingredients
  • 1 cup shredded zucchini
  • 2 large eggs
  • ⅓ cup milk
  • ¼ cup olive oil
  • Cheese
  • 1 cup grated Parmesan cheese
  • ¼ cup grated Parmesan cheese for topping

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, oregano, and black pepper.
  4. In a large bowl, whisk together eggs, milk, and olive oil.
  5. Stir the shredded zucchini into the wet ingredients.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Fold in 1 cup of Parmesan cheese.
  8. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  9. Sprinkle the tops with the remaining Parmesan cheese.
  10. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  11. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • Freshly grated Parmesan provides the best flavor and crisp texture.
  • Do not overmix the batter to keep the muffins light and tender.
  • Add chopped chives, parsley, or basil for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheat in an oven or air fryer for the crispiest texture.