Introduction:

If you’re looking for a savory, satisfying, and unique snack, Cheesy Zucchini and Potato Muffins with Everything Bagel Seasoning are the perfect treat. These muffins combine the comfort of potatoes and the freshness of zucchini, all held together with melty cheese and topped with the delightful crunch of everything bagel seasoning. Whether enjoyed for breakfast, a snack, or a side dish, these muffins are a versatile option for any occasion. They are packed with veggies, which makes them a great way to sneak in some nutrition while indulging in a cheesy, flavorful bite.

Ingredients:

For the Muffins:

• 1 medium zucchini, grated
• 2 medium potatoes, peeled and grated
• 1 cup shredded cheddar cheese (or any cheese of choice)
• ½ cup grated Parmesan cheese
• 2 large eggs
• 1 cup all-purpose flour (or almond flour for gluten-free)
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

For the Topping:

• 2 tablespoons everything bagel seasoning (store-bought or homemade)

Preparation:

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Grease a 12-cup muffin tin or line it with paper liners for easy removal.

Step 2: Prepare the Zucchini and Potatoes

• Grate the zucchini and potatoes using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to avoid soggy muffins. Do the same for the grated potatoes, pressing out the excess liquid.
• Transfer the zucchini and potatoes to a large mixing bowl.

Step 3: Mix the Batter

• Add the shredded cheddar cheese, Parmesan cheese, eggs, and olive oil to the bowl with the zucchini and potatoes. Stir well to combine.
• In a separate small bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and black pepper.
• Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined and a thick batter forms.

Step 4: Fill the Muffin Tin

• Spoon the zucchini-potato mixture evenly into the prepared muffin tin, filling each cup about ¾ of the way full.
• Sprinkle the tops of each muffin with everything bagel seasoning to add a flavorful and crunchy topping.

Step 5: Bake the Muffins

• Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
• Once done, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

COOKING Note:

• Moisture Control: Squeezing out excess water from the zucchini and potatoes is key to ensuring your muffins don’t turn out too dense or watery. The more liquid you can remove, the better the texture.
• Cheese Selection: Cheddar works beautifully in this recipe, but feel free to mix it up with other cheeses like Gruyère, mozzarella, or even feta for a different flavor profile.
• Customization: You can add cooked bacon bits, diced ham, or even finely chopped spinach to the batter for added texture and flavor.

Serving Suggestions:

These Cheesy Zucchini and Potato Muffins with Everything Bagel Seasoning are perfect for any time of the day. Serve them warm with a side of sour cream, Greek yogurt, or cream cheese for dipping. They make an excellent grab-and-go breakfast or snack, and they also pair well with soups or salads for a light lunch.

For a heartier meal, serve these muffins alongside scrambled eggs or as a side to grilled meats or fish. The savory flavors and cheesy goodness make them a great addition to any brunch table.

Tips:

1. Make it Gluten-Free: Swap the all-purpose flour for almond flour or a gluten-free baking mix to make these muffins gluten-free.
2. Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes or microwave for 30 seconds.
3. Freezing: These muffins freeze well! Let them cool completely, then freeze them individually on a baking sheet before transferring to a freezer-safe bag. They’ll last up to 2 months. Reheat in the oven or microwave before serving.
4. Veggie Boost: Want to add more vegetables? You can mix in grated carrots, finely chopped spinach, or bell peppers for added color and nutrition.

Prep Time:

• 20 minutes

Cooking Time:

• 25 minutes

Total Time:

• 45 minutes

Nutritional Information (per serving):

• Calories: 160
• Protein: 6g
• Sodium: 320mg
• Fiber: 2g
• Carbohydrates: 15g
• Fat: 9g

Conclusion:

These Cheesy Zucchini and Potato Muffins with Everything Bagel Seasoning are a savory treat that combines the best of both worlds: cheesy comfort and veggie goodness. They are easy to make, versatile, and perfect for any meal. The addition of everything bagel seasoning adds an extra layer of flavor and crunch, making these muffins irresistibly delicious. Whether you’re looking for a quick snack, a breakfast option, or a side dish, these muffins are sure to become a household favorite.

Cheesy Zucchini and Potato Muffins with Everything Bagel Seasoning Recipe

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

For the Muffins:

• 1 medium zucchini, grated
• 2 medium potatoes, peeled and grated
• 1 cup shredded cheddar cheese (or any cheese of choice)
• ½ cup grated Parmesan cheese
• 2 large eggs
• 1 cup all-purpose flour (or almond flour for gluten-free)
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

For the Topping:

• 2 tablespoons everything bagel seasoning (store-bought or homemade)

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Instructions

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Grease a 12-cup muffin tin or line it with paper liners for easy removal.

Step 2: Prepare the Zucchini and Potatoes

• Grate the zucchini and potatoes using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to avoid soggy muffins. Do the same for the grated potatoes, pressing out the excess liquid.
• Transfer the zucchini and potatoes to a large mixing bowl.

Step 3: Mix the Batter

• Add the shredded cheddar cheese, Parmesan cheese, eggs, and olive oil to the bowl with the zucchini and potatoes. Stir well to combine.
• In a separate small bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and black pepper.
• Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined and a thick batter forms.

Step 4: Fill the Muffin Tin

• Spoon the zucchini-potato mixture evenly into the prepared muffin tin, filling each cup about ¾ of the way full.
• Sprinkle the tops of each muffin with everything bagel seasoning to add a flavorful and crunchy topping.

Step 5: Bake the Muffins

• Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
• Once done, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 160
• Sodium: 320mg
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 6g