Looking for a savory twist on classic muffins? These Zucchini and Sweet Potato Muffins with Parmesan and Thyme are a delicious and wholesome option perfect for breakfast, snacks, or as a savory side dish. These muffins combine the subtle sweetness of sweet potatoes with the fresh flavor of zucchini and the sharp, salty taste of Parmesan cheese. Topped with fresh thyme and crispy sweet potato strings, these muffins are as visually appealing as they are tasty. And to take them to the next level, a drizzle of honey mustard glaze adds a touch of sweetness and tang, making them irresistible.
The combination of flavors and textures in these muffins is outstanding—earthy vegetables, nutty Parmesan, fragrant thyme, and a delicate, crispy topping. Plus, they are packed with nutrients from the veggies, making them a guilt-free indulgence.
Ingredients:
For the Muffins:
- 1 medium zucchini, grated
- 1 medium sweet potato, peeled and grated (reserve a small portion for the crispy strings)
- 2 large eggs
- 1/2 cup olive oil or melted butter
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups all-purpose flour (or a 50/50 mix of whole wheat and all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For the Topping:
- Fresh thyme leaves, for garnish
- 1/4 cup reserved sweet potato strings, for crisping
- 1 tablespoon olive oil
For the Honey Mustard Glaze:
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Pinch of salt
Preparation:
Step 1: Preheat the Oven and Prep the Muffin Tin
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with oil or butter to prevent sticking.
Step 2: Grate the Vegetables
- Grate the zucchini and sweet potato using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture to prevent the muffins from becoming too soggy. Set aside a small amount of grated sweet potato for the crispy topping.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the eggs, olive oil (or melted butter), and Greek yogurt until smooth. Stir in the grated zucchini, sweet potato, and Parmesan cheese.
Step 4: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, thyme, salt, pepper, and garlic powder (if using).
Step 5: Make the Muffin Batter
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; the batter should be slightly lumpy to ensure light and fluffy muffins.
Step 6: Fill the Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This will allow the muffins to rise without overflowing.
Step 7: Prepare the Crispy Sweet Potato Strings
- To make the crispy sweet potato strings, heat 1 tablespoon of olive oil in a small skillet over medium heat.
- Add the reserved grated sweet potato and cook, stirring occasionally, until they are crispy and golden brown (about 3-5 minutes). Drain on a paper towel and set aside.
Step 8: Bake the Muffins
- Sprinkle each muffin with the crispy sweet potato strings and a few fresh thyme leaves before placing them in the oven.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Make the Honey Mustard Glaze
- While the muffins are cooling, prepare the honey mustard glaze. In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, and a pinch of salt until smooth.
- Taste and adjust the seasoning if necessary. If you prefer a thinner glaze, you can add a little more lemon juice or water.
Step 10: Drizzle and Serve
- Once the muffins have cooled slightly, drizzle each one with a bit of the honey mustard glaze. Garnish with additional fresh thyme leaves for an extra pop of flavor and color.
Cooking Note:
- Make it Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make these muffins gluten-free.
- Add More Cheese: If you’re a cheese lover, sprinkle a bit of extra grated Parmesan on top of each muffin before baking for an extra cheesy crust.
- Custom Veggies: Feel free to experiment with other vegetables in the mix. Carrots or butternut squash would make great alternatives or additions to the sweet potato.
Serving Suggestions:
- These Zucchini and Sweet Potato Muffins are perfect for a savory breakfast on the go, paired with a side of scrambled eggs or an omelet.
- They also make an excellent side dish for soups or salads. Try them alongside a fresh arugula salad with a light vinaigrette for a complete, balanced meal.
- As a snack, these muffins pair beautifully with a warm cup of tea or coffee.
Tips:
- Meal Prep: These muffins are great for meal prep! Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.
- Reheating: To enjoy the muffins warm, reheat them in the oven at 350°F (175°C) for 5-7 minutes or in the microwave for about 20 seconds.
- Crispy Sweet Potato Tips: For extra crispy sweet potato strings, try using a spiralizer or mandoline to make fine strings before crisping them in the skillet.
Prep Time:
20 minutes
Cooking Time:
20 minutes
Total Time:
40 minutes
Nutritional Information (Per Serving):
- Calories: 220-250 kcal
- Protein: 6g
- Carbohydrates: 24g
- Fat: 12g
- Fiber: 3g
- Sodium: 300mg
Conclusion:
These Zucchini and Sweet Potato Muffins with Parmesan and Thyme offer a savory, nutrient-packed alternative to traditional muffins. The combination of zucchini, sweet potatoes, and Parmesan creates a perfectly balanced flavor, while the crispy sweet potato strings and thyme topping add a delightful crunch. Finished with a drizzle of honey mustard glaze, these muffins are truly a treat for the senses. Perfect for breakfast, lunch, or as a side dish, they’re versatile, delicious, and sure to become a favorite in your kitchen.
Print
Zucchini and Sweet Potato Muffins with Parmesan and Thyme
- Total Time: 40 minutes
Ingredients
Scale
For the Muffins:
- 1 medium zucchini, grated
- 1 medium sweet potato, peeled and grated (reserve a small portion for the crispy strings)
- 2 large eggs
- 1/2 cup olive oil or melted butter
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups all-purpose flour (or a 50/50 mix of whole wheat and all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For the Topping:
- Fresh thyme leaves, for garnish
- 1/4 cup reserved sweet potato strings, for crisping
- 1 tablespoon olive oil
For the Honey Mustard Glaze:
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
Step 1: Preheat the Oven and Prep the Muffin Tin
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with oil or butter to prevent sticking.
Step 2: Grate the Vegetables
- Grate the zucchini and sweet potato using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture to prevent the muffins from becoming too soggy. Set aside a small amount of grated sweet potato for the crispy topping.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the eggs, olive oil (or melted butter), and Greek yogurt until smooth. Stir in the grated zucchini, sweet potato, and Parmesan cheese.
Step 4: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, thyme, salt, pepper, and garlic powder (if using).
Step 5: Make the Muffin Batter
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; the batter should be slightly lumpy to ensure light and fluffy muffins.
Step 6: Fill the Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This will allow the muffins to rise without overflowing.
Step 7: Prepare the Crispy Sweet Potato Strings
- To make the crispy sweet potato strings, heat 1 tablespoon of olive oil in a small skillet over medium heat.
- Add the reserved grated sweet potato and cook, stirring occasionally, until they are crispy and golden brown (about 3-5 minutes). Drain on a paper towel and set aside.
Step 8: Bake the Muffins
- Sprinkle each muffin with the crispy sweet potato strings and a few fresh thyme leaves before placing them in the oven.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Make the Honey Mustard Glaze
- While the muffins are cooling, prepare the honey mustard glaze. In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, and a pinch of salt until smooth.
- Taste and adjust the seasoning if necessary. If you prefer a thinner glaze, you can add a little more lemon juice or water.
Step 10: Drizzle and Serve
- Once the muffins have cooled slightly, drizzle each one with a bit of the honey mustard glaze. Garnish with additional fresh thyme leaves for an extra pop of flavor and color.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220-250 kcal
- Sodium: 300mg
- Protein: 6g