If you’re looking for a snack that’s bursting with savory flavor, texture, and that irresistible crunchy top, these Crispy Parmesan Zucchini Muffins are about to become your new favorite. Imagine zucchini’s gentle sweetness mingling with golden Parmesan, mozzarella’s richness, and a hint of garlic and parsley — all in one adorable, hand-held muffin. Whether you’re using up summer squash or just want something more exciting than your usual bread basket, these muffins check every box for taste, comfort, and convenience. Crispy Parmesan Zucchini Muffins are a recipe you’ll want to make on repeat!

Crispy Parmesan Zucchini Muffins Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how the right combination of simple pantry staples and garden-fresh produce makes these muffins shine! Each ingredient brings its own unique magic, from fluffy rise to golden crisp edges — and nothing is wasted here.

Zucchini: Grated zucchini adds moisture and a subtle sweetness that pairs perfectly with the cheesy flavors.
Salt: Just a teaspoon helps both to season and draw out excess moisture from the zucchini for the ideal crumb.
All-purpose flour: The reliable base for structure and tenderness in every muffin.
Baking powder: Gives your muffins a light rise and an airy bite.
Baking soda: Works alongside the powder for a lovely, fluffy texture.
Garlic powder: Brings in a delicious hint of garlicky depth without overpowering the veggies.
Onion powder: Offers a gentle savory note for a well-rounded flavor.
Black pepper: A pinch for subtle warmth and complexity.
Parmesan cheese: Not only adds sharp, nutty flavor but also creates that irresistible crispy top.
Mozzarella cheese: Shredded mozzarella lends gooey, creamy goodness to each bite.
Eggs: Provide structure and richness while binding everything together.
Milk (or non-dairy): Brings moisture and softness; any milk will do, so use your favorite.
Olive oil: Adds richness and helps keep the muffins tender.
Fresh parsley (optional): Chopped parsley offers a pop of color and freshness, especially in summer months.
Breadcrumbs: For topping — they bake up golden and crunchy for the ultimate finish.

How to Make Crispy Parmesan Zucchini Muffins

Step 1: Prepare the Zucchini

Start by thoroughly washing your zucchinis under cold water. Using either a trusty box grater or a food processor, grate the zucchinis finely — skin and all for extra nutrition and color. Place the grated zucchini onto a clean kitchen towel or cheesecloth, and squeeze out as much moisture as you can. Getting rid of the excess water helps keep your muffins light and crisp, never soggy!

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together your all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. This step ensures all your flavors and leavening agents are distributed so every muffin bakes up just right.

Step 3: Blend the Wet Ingredients

In another bowl, whisk the eggs until frothy — this traps air for a wonderfully fluffy texture. Whisk in your milk and olive oil until the mixture is smooth. If you’re using parsley, stir it in now for that gorgeous fleck of green and garden-fresh flavor.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients over the dry, and use a spatula to gently fold them together. Don’t overmix — just until you don’t see any big dry spots. This gentle approach gives you tender, bakery-style muffins, not dense hockey pucks!

Step 5: Add Zucchini and Cheeses

Fold in the grated zucchini, Parmesan cheese, and mozzarella cheese. Make sure everything is distributed evenly — you want a bit of cheesy, veggie goodness in every bite!

Step 6: Prepare Your Muffin Tin

Preheat your oven to 375°F (190°C). While it heats, grease your muffin tin or line it with paper liners. A nonstick spray or a little swipe of olive oil does the trick and helps your Crispy Parmesan Zucchini Muffins come out with golden, intact edges.

Step 7: Fill and Top the Muffin Cups

Spoon the batter into each muffin cup, filling them about 3/4 of the way up. Sprinkle each one with breadcrumbs — this step is the secret behind that perfectly crisp, crackly muffin top!

Step 8: Bake to Golden Perfection

Bake your muffins in the preheated oven for 20–25 minutes. You’re looking for a golden brown top and a toothpick that comes out clean when inserted into the center. The kitchen will smell incredible — that’s when you know they’re almost done!

Step 9: Cool the Muffins

Let the muffins sit in the tin for 5 minutes before transferring them gently to a wire rack. This helps them firm up (so they don’t fall apart), and the bottoms won’t get soggy from lingering steam.

Step 10: Serve and Savor!

These muffins are delicious both warm and at room temperature. Feel free to serve plain, or get creative with a dollop of sour cream or tangy Greek yogurt for an extra treat!

How to Serve Crispy Parmesan Zucchini Muffins

Garnishes

A handful of fresh parsley or basil snipped over the top adds a lovely burst of color. If you want an extra cheesy touch, grate a bit more Parmesan and let it melt gently over warm muffins. For an indulgent twist, a swirl of garlic butter or a spoonful of creamy ricotta atop each muffin takes things to the next level.

Side Dishes

Crispy Parmesan Zucchini Muffins are incredibly versatile! Serve them alongside scrambled eggs for an easy brunch, with a bowl of tomato soup for a cozy lunch, or as a hearty side next to a leafy green salad. They also make a wonderful accompaniment to roasted chicken or fish, soaking up any delicious juices on your plate.

Creative Ways to Present

Turn them into mini slider buns with grilled chicken or pork tenderloin for a fun appetizer, or slice them in half and toast under the broiler with extra cheese. For buffet-style entertaining, arrange your muffins on a platter with fresh veggie sticks and herbed dips. The presentation makes them irresistible!

Make Ahead and Storage

Storing Leftovers

Store leftover Crispy Parmesan Zucchini Muffins in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator — where they’ll last about four days. Make sure the muffins have fully cooled before storing to prevent sogginess.

Freezing

These muffins freeze beautifully! Simply wrap each cooled muffin individually in plastic wrap or foil, then place them in a freezer-safe zip-top bag. They’ll stay delicious for up to three months, ready to pull out for a quick snack or easy lunchbox treat.

Reheating

To reheat, warm your muffins in a 350°F (175°C) oven for about 10 minutes, straight from the fridge or thawed from the freezer. If you’re in a hurry, a few seconds in the microwave works too — but for the crispiest top, the oven method can’t be beat!

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well as zucchini in this recipe. The flavor and moisture content are similar, and your Crispy Parmesan Zucchini Muffins will still be delicious and moist with a pop of sunny color.

What’s the best way to grate and drain zucchini?

Using a coarse box grater makes the perfect size shreds. Always be sure to squeeze out the grated zucchini with a kitchen towel or cheesecloth — removing as much liquid as possible keeps your muffins from turning out soggy.

Can I make these muffins gluten-free?

Yes! Simply swap the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your breadcrumbs are also gluten-free if you add the crunchy topping, and the results will be wonderfully similar.

What can I use instead of Parmesan or mozzarella?

Feel free to experiment: sharp cheddar, Asiago, or even Gruyère would add a new dimension of flavor to your Crispy Parmesan Zucchini Muffins. Just stick to similar amounts for best texture.

Can I make these ahead for a party?

Crispy Parmesan Zucchini Muffins are perfect for prepping ahead! Bake a day or two in advance, then refresh in a warm oven just before serving for that irresistible just-baked crispiness.

Final Thoughts

I really can’t recommend these Crispy Parmesan Zucchini Muffins enough — they’re that perfect mix of easy, impressive, and seriously addictive. Next time you’re in the mood for a heartier bake or need a crowd-pleasing snack, grab some fresh zucchini and give this recipe a go. Happy baking, and enjoy every crispy, cheesy bite!

Crispy Parmesan Zucchini Muffins Recipe

★★★★★

5.2 from 23 reviews

Author: Zoe
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Crispy Parmesan Zucchini Muffins are a delightful savory treat that’s perfect for any time of day. Packed with grated zucchini, Parmesan and mozzarella cheese, and a blend of savory seasonings, these muffins are crispy on the outside and moist on the inside.

Instructions

Prepare the Zucchini: Wash and grate the zucchinis, then squeeze out excess moisture using a kitchen towel.
Mix Dry Ingredients: Combine flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a bowl.
Whisk Wet Ingredients: In a separate bowl, whisk eggs, milk, olive oil, and parsley (if using).
Combine Ingredients: Fold wet ingredients into dry, then add zucchini and cheeses.
Fill Muffin Cups: Preheat oven, fill muffin cups, and sprinkle with breadcrumbs.
Bake: Bake for 20-25 minutes until golden and cooked through.
Cool and Serve: Let muffins cool before serving warm or at room temperature.

Notes

You can customize the seasonings in these muffins to suit your taste preferences.
Ensure to properly drain the grated zucchini to prevent excess moisture in the muffins.
These muffins can be stored in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Appetizer/Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 2g
Sodium: 320mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 6g
Cholesterol: 45mg

Keywords: Zucchini Muffins, Parmesan, Savory, Baking, Snack