Of course! Potato Muffins are a delightful and versatile treat. They can be savory (like a cheesy, herby side dish) or sweet (like a spiced, moist snack cake). Here are two fantastic recipes for both styles.
- Savory Cheddar & Chive Potato Muffins
These are like a cross between a fluffy biscuit and a loaded baked potato. Perfect with soup, stew, or as a breakfast on the go.
Ingredients:
· 2 cups all-purpose flour
· 1 tablespoon baking powder
· 1 teaspoon garlic powder
· 1/2 teaspoon smoked paprika (optional)
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1 cup mashed potatoes (cooled, no extra butter/milk)
· 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar)
· 1/3 cup vegetable oil or melted butter
· 1 large egg
· 1 ½ cups shredded sharp cheddar cheese, divided
· 1/4 cup finely chopped fresh chives or green onions
Instructions:
- Prep: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, paprika, salt, and pepper.
- Mix Wet Ingredients: In a separate bowl, whisk the cooled mashed potatoes, buttermilk, oil, and egg until as smooth as possible.
- Combine: Pour the wet potato mixture into the dry ingredients. Add 1 cup of the shredded cheddar and the chives. Stir with a spatula until just combined. Do not overmix; the batter should be lumpy.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups. They will be quite full. Sprinkle the top of each muffin with the remaining 1/2 cup of cheese.
- Bake: 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.
- Sweet Spiced Potato Muffins
These are incredibly moist, lightly sweet, and taste like a hug in muffin form. A great way to use up leftover mashed sweet potatoes or regular potatoes.
Ingredients:
· 1 ½ cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/4 teaspoon ground ginger
· 1 cup mashed sweet potato or regular potato (cooled)
· 1/2 cup granulated sugar
· 1/2 cup packed brown sugar
· 1/2 cup vegetable oil or melted coconut oil
· 2 large eggs
· 1/4 cup milk
· 1 teaspoon vanilla extract
· Optional Add-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup raisins or chocolate chips
Instructions:
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix Wet Ingredients: In a large bowl, whisk the mashed potato, granulated sugar, brown sugar, and oil until smooth. Whisk in the eggs, one at a time, followed by the milk and vanilla extract.
- Combine: Add the dry ingredients to the wet ingredients and stir until just combined. Fold in any optional add-ins.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups.
- Bake: 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, then transfer to a wire rack to cool completely.
Pro-Tips for Perfect Potato Muffins:
· The Potatoes: Use plain, unseasoned mashed potatoes for both recipes. Leftovers are perfect! If you’re making them fresh, boil and mash a potato without adding much butter or milk.
· Don’t Overmix: This is the #1 rule for tender muffins. Mix the batter until the flour is just incorporated, even if there are a few lumps. Overmixing develops gluten and makes muffins tough.
· Customize Your Savory Muffins:
· Bacon & Cheddar: Add 1/2 cup of cooked, crumbled bacon.
· Jalapeño Popper: Add 1-2 diced jalapeños and use pepper jack cheese.
· Customize Your Sweet Muffins:
· Cream Cheese Swirl: Mix 4 oz softened cream cheese with 2 tbsp sugar and 1/2 tsp vanilla. Drop a spoonful onto each muffin and swirl with a knife before baking.
· Streusel Topping: Mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter, and 1/2 tsp cinnamon with a fork until crumbly. Sprinkle on top before baking.
Enjoy your baking! Both versions are a delicious and unique way to enjoy potatoes.