Here’s a simple and tasty recipe for Potato Muffins—soft, savory, and perfect for breakfast or as a side with meals.
Potato Muffins
Servings: 6–8
Ingredients
- 1 cup mashed potatoes (leftover or freshly made, cooled)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp sugar (optional, for a slightly sweet muffin)
- ½ tsp black pepper (optional, for savory)
- 1 large egg
- ½ cup milk
- 2 tbsp melted butter or oil
- Optional add-ins: shredded cheddar cheese, chopped chives, cooked bacon bits
Instructions
- Preheat oven
- 375°F (190°C). Grease or line a muffin tin.
- Mix dry ingredients
- In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, and pepper.
- Mix wet ingredients
- In a separate bowl, combine mashed potatoes, egg, milk, and melted butter.
- Combine
- Add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
- Fold in optional add-ins if desired.
- Fill muffin tin
- Spoon batter into prepared muffin cups, filling about 2/3 full.
- Bake
- Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & serve
- Let muffins cool 5 minutes before removing from tin. Serve warm.
Pro Tips
- Leftover mashed potatoes: These work perfectly in muffins, adding moisture and softness.
- Cheesy muffins: Stir in ½ cup shredded cheese for a cheesy flavor.
- Herbs: Fresh or dried herbs like rosemary, thyme, or parsley enhance the savory notes.
- Make-ahead: Muffins freeze well; reheat in the microwave or oven.
If you want, I can also provide a sweet potato version of these muffins that’s slightly sweet and tender.
Do you want me to do that?
