Crispy Potato Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
¼ cup sour cream
02 -
2 large eggs
03 -
2 tablespoons melted butter, plus extra for greasing
04 -
2 ½ cups mashed potatoes (leftover, fresh, or from a mix), cooled first
05 -
¼ cup milk (go with 2% or whole for best results)
→ Mix-ins & Seasonings
06 -
¼ cup all-purpose flour
07 -
½ teaspoon salt (adjust if your potatoes are salty already)
08 -
1 teaspoon baking powder
09 -
3 green onions, chopped finely
10 -
1 cup shredded cheddar (sharp works best)
# Instructions:
01 -
Set your oven to 375°F (190°C) so it’s ready to go. Only start once your mashed potatoes have cooled.
02 -
Mix the mashed potatoes with milk in a big bowl until creamy. Then beat in those eggs till everything’s smooth.
03 -
Add sour cream, salt, and melted butter. Give it all a good stir so it’s nicely blended.
04 -
Coat a muffin tin with plenty of melted butter. Make sure it’s well-greased so the muffins come out easily.
05 -
Stir in the cheddar and green onions. Make sure they’re spread out evenly in the mix.
06 -
Sprinkle baking powder and flour over the mixture. Gently fold until just mixed. Don’t overdo it.
07 -
Scoop the batter into the muffin cups, using about ¼ cup per spot. Aim to fill them about ¾ full.
08 -
Pop it into your oven for 25 to 30 minutes. You’ll know they’re done when the tops turn a light golden brown.
09 -
Let the muffins sit in the tray for 5 minutes before you take them out. Serve warm for the best flavor.
# Notes:
01 -
They puff up like regular muffins while baking but settle down a little after cooling because of the potatoes—don’t worry, it’s totally normal!
02 -
Using leftover mashed potatoes gives a chunkier texture, while instant ones make these lighter and fluffier.
03 -
For extra flavor, mix in crispy bacon bits or sprinkle them on top before baking!