Potato Muffins are soft, slightly sweet, and wonderfully moist thanks to the potato in the batter 🥔🧁. Perfect for breakfast, brunch, or a snack. Here’s a reliable recipe:
🥔 Soft Potato Muffins
Makes 12 standard muffins
Ingredients
- 1 cup mashed potatoes (plain, cooked, and cooled — about 1 medium potato)
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract (optional, for slight sweetness)
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp sugar (or more if you like sweeter muffins)
Optional Add-ins: shredded cheese, chopped herbs, cooked bacon, or shredded carrot
Instructions
- Preheat Oven
- Preheat to 375°F (190°C).
- Grease or line a 12-cup muffin tin.
- Mix Wet Ingredients
- In a bowl, combine mashed potatoes, milk, oil, egg, and vanilla.
- Mix Dry Ingredients
- In another bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Combine
- Stir dry ingredients into wet just until mixed.
- Batter should be thick but scoopable. Don’t overmix.
- Fill Muffin Cups
- Scoop batter evenly into prepared muffin tin.
- Bake
- Bake 18–22 minutes or until a toothpick inserted comes out clean.
- Cool
- Let cool 5 minutes in the pan, then transfer to a wire rack.
🌟 Pro Tips
- Mashed potatoes can be leftover from dinner — just make sure they’re plain.
- Add cheese & herbs for savory muffins, or cinnamon & sugar for a sweet twist.
- Storage: Store in an airtight container for 2–3 days or freeze for up to a month.
🔄 Variations
- Savory: Cheddar + chives or cooked bacon bits.
- Sweet: Add 2–3 tbsp sugar, cinnamon, or chocolate chips.
- Whole Wheat: Replace ½–1 cup flour with whole wheat flour for more fiber.
- Mini Muffins: Bake 12–15 minutes for bite-sized muffins.