Serve with a dollop of Greek yogurt or a sprinkle of extra Parmesan.

Store in an airtight container in the refrigerator for up to 4 days.

Freeze leftovers for up to 2 months; reheat in the oven for best texture.

Variations

Add shredded cheddar or mozzarella for extra cheesy flavor.

Mix in chopped fresh herbs like parsley, chives, or basil.

Swap potatoes for sweet potatoes for a slightly sweeter version.

FAQ

Q: Can I make these gluten-free?
A: Yes! Use a gluten-free flour blend instead of regular flour.

Q: Can I skip the Parmesan?
A: You can, but the muffins will be less savory and slightly less crispy.

Q: Can I make mini muffins?
A: Absolutely! Reduce baking time to 15–20 minutes for mini muffins.