Here’s a soft, savory Potato Muffins recipe 🥔🧁 — perfect for breakfast, snacks, or alongside soups.
🥔 Potato Muffins
Ingredients (Makes 8 muffins)
Wet Ingredients
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1 cup mashed potatoes (plain, cooled)
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¼ cup milk
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2 large eggs
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2 tbsp melted butter or olive oil
Dry Ingredients
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1½ cups all-purpose flour (can use whole wheat)
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¼ tsp black pepper
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1 tsp dried herbs (optional: rosemary, thyme, parsley)
Optional Add-Ins
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½ cup shredded cheese (cheddar, mozzarella)
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¼ cup chopped green onions or chives
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¼ cup cooked bacon bits or ham
🧁 Method
1️⃣ Preheat Oven
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Preheat oven to 375°F / 190°C.
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Line a muffin tin with paper liners or grease well.
2️⃣ Mix Wet Ingredients
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In a bowl, combine mashed potatoes, milk, eggs, and melted butter.
3️⃣ Mix Dry Ingredients
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In another bowl, whisk flour, baking powder, baking soda, salt, pepper, and herbs.
4️⃣ Combine
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Add dry ingredients to wet ingredients.
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Mix gently until just combined (do not overmix).
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Fold in cheese, green onions, or bacon if using.
5️⃣ Fill Muffin Tin
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Spoon batter into 8 muffin cups.
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Smooth tops lightly.
6️⃣ Bake
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Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
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Cool slightly before serving.
💡 Tips & Variations
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Sweet version: Add ¼ cup sugar and a pinch of cinnamon; omit savory add-ins.
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Gluten-free: Use a gluten-free flour blend.
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Extra fluffy: Separate eggs, beat whites to stiff peaks, fold in at the end.
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Meal prep: Freeze baked muffins; reheat in the toaster or oven.
If you want, I can make a low-carb / keto version of these potato muffins that’s soft and fluffy without using regular flour.