Of course! Potato muffins are a fantastic and versatile baked good. They can be savory, cheesy, and herby, making a perfect side dish, or subtly sweet with warm spices, almost like a mini potato bread.
Here are two delicious approaches: a Savory Cheddar & Chive version and a Sweet & Spiced version.
Recipe 1: Savory Cheddar & Chive Potato Muffins
These are incredibly moist, fluffy, and packed with cheesy flavor. Think of them as the perfect companion to soups, stews, and salads, or a brilliant alternative to dinner rolls.
Yield: 12 muffins
Prep time: 20 minutes
Cook time: 20-25 minutes
Ingredients
· 1 ½ cups (185g) all-purpose flour
· 2 teaspoons baking powder
· ½ teaspoon baking soda
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon garlic powder (optional)
· 1 cup mashed potatoes (cooled, no extra butter/milk added is best)
· ½ cup (120ml) buttermilk* (see note for substitute)
· ⅓ cup (75ml) vegetable oil or melted butter
· 1 large egg
· 1 cup shredded sharp cheddar cheese
· ¼ cup finely chopped fresh chives or green onions
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the cooled mashed potatoes, buttermilk, oil (or melted butter), and egg until as smooth as possible.
- Combine: Pour the wet potato mixture into the dry ingredients. Gently stir with a spatula until just combined. Do not overmix; a few lumps are fine.
- Add Mix-ins: Fold in the shredded cheddar cheese and chopped chives until evenly distributed.
- Bake: Divide the batter evenly among the 12 muffin cups, filling them almost to the top. For extra crunch, you can sprinkle a little more cheese on top.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm.
*Buttermilk Substitute: No buttermilk? No problem! Add 1 ½ teaspoons of white vinegar or lemon juice to a measuring cup, then add enough regular milk to make ½ cup. Let it sit for 5 minutes before using.
Recipe 2: Sweet & Spiced Potato Muffins
These are like a cross between a sweet potato muffin and a spice cake. They are moist, lightly sweet, and perfect for breakfast or a snack.
Yield: 12 muffins
Prep time: 20 minutes
Cook time: 20-25 minutes
Ingredients
· 1 ½ cups (185g) all-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 teaspoon ground cinnamon
· ½ teaspoon ground nutmeg
· ¼ teaspoon ground ginger
· ½ cup (115g) packed light brown sugar
· 1 cup mashed sweet potatoes or plain mashed potatoes
· ½ cup (120ml) milk
· ⅓ cup (75ml) vegetable oil or melted butter
· 1 large egg
· 1 teaspoon vanilla extract
· ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix Wet Ingredients: In another bowl, whisk the brown sugar, mashed potatoes, milk, oil, egg, and vanilla extract until well combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the nuts, if using.
- Bake: Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cool in the pan for 5 minutes before moving to a wire rack.
Pro Tips for Perfect Potato Muffins
· The Potatoes: The best mashed potatoes for this are plain (just potatoes, salt, and maybe a little water/milk used to boil them). Leftover mashed potatoes with butter and milk are fine, but if they are very rich or garlicky, it will affect the final flavor.
· Don’t Overmix: This is the golden rule of muffin-making. Overmixing develops gluten, leading to tough, dense muffins. Stir until the flour is just incorporated.
· Customize Your Savory Muffins:
· Bacon & Cheddar: Add ½ cup of cooked, crumbled bacon.
· Jalapeño Popper: Add 1-2 finely diced jalapeños and use a pepper jack cheese.
· Everything Bagel: Top with an “everything bagel” seasoning before baking.
· Customize Your Sweet Muffins:
· Add ½ cup of raisins or chocolate chips.
· Top with a simple streusel topping before baking for a crunchy finish.
· Storage: Store cooled muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
Enjoy your delicious and versatile potato muffins