Potato Muffins – Savory or Sweet, Moist and Fluffy

Potato muffins are a wonderfully versatile baked treat. They can be savory, cheesy, and herby, making them perfect for dinner sides, or subtly sweet and spiced, ideal for breakfast or a snack. Their moist, tender crumb and comforting flavor make them irresistible.

Why You’ll Love This Recipe

Using mashed potatoes in the batter keeps the muffins incredibly soft and moist while adding a subtle richness. They’re easy to customize with cheeses, herbs, spices, or nuts, making them a flexible favorite for any occasion.

Recipe 1: Savory Cheddar & Chive Potato Muffins

These muffins are fluffy, cheesy, and perfect alongside soups, stews, or salads.

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20–25 minutes

Ingredients

1 ½ cups (185g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)
1 cup mashed potatoes (cooled, plain is best)
½ cup (120ml) buttermilk*
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

Buttermilk Substitute: Mix 1 ½ tsp white vinegar or lemon juice with milk to make ½ cup. Let sit 5 minutes.

Step-by-Step Instructions

Preheat and Prepare: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
Mix Wet Ingredients: In a medium bowl, whisk mashed potatoes, buttermilk, oil, and egg until smooth.
Combine: Pour wet mixture into dry ingredients. Stir gently until just combined; a few lumps are okay.
Add Mix-ins: Fold in cheddar cheese and chives evenly.
Bake: Divide batter among muffin cups. Sprinkle extra cheese on top if desired. Bake 18–22 minutes or until golden and a toothpick comes out clean.
Cool and Serve: Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm.

Recipe 2: Sweet & Spiced Potato Muffins

These muffins are lightly sweet, moist, and spiced—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 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
½ cup (115g) packed light brown sugar
1 cup mashed sweet or plain potatoes
½ cup (120ml) milk
⅓ cup (75ml) vegetable oil or melted butter
1 large egg
1 tsp vanilla extract
½ cup chopped pecans or walnuts (optional)

Step-by-Step Instructions

Preheat and Prepare: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
Mix Wet Ingredients: In another bowl, whisk brown sugar, mashed potatoes, milk, oil, egg, and vanilla until combined.
Combine: Pour wet mixture into dry ingredients. Stir until just combined. Fold in nuts, if using.
Bake: Divide batter among muffin cups. Bake 18–22 minutes or until a toothpick comes out clean.
Cool and Serve: Cool in the pan 5 minutes, then transfer to a wire rack.

Tips & Tricks for Perfect Potato Muffins

Best Potatoes: Use plain mashed potatoes (just salt or a little water/milk). Rich, buttery leftovers may alter flavor.
Don’t Overmix: Overmixing makes muffins dense and tough. Stir until just incorporated.
Savory Customizations:
- Bacon & Cheddar: Add ½ cup cooked, crumbled bacon.
- Jalapeño Popper: Add 1–2 finely diced jalapeños and pepper jack cheese.
- Everything Bagel: Sprinkle seasoning on top before baking.
Sweet Customizations:
- Add ½ cup raisins or chocolate chips.
- Top with a simple streusel for crunch.
Storage: Store cooled muffins in an airtight container at room temperature for 2 days or in the fridge up to 5 days. Freeze up to 3 months.

Serving & Presentation

Serve warm with butter for savory muffins.
Sweet muffins are excellent with honey, nut butter, or a light glaze.
Pair with soups, stews, or a breakfast spread for maximum versatility.

FAQ

Q: Can I use leftover mashed potatoes?
A: Yes, but avoid overly rich or garlicky mashed potatoes as it may affect flavor.

Q: Can I make mini muffins?
A: Yes! Reduce baking time to 12–15 minutes.

Q: Can I make them dairy-free?
A: Substitute milk and butter with plant-based alternatives; flavor may be slightly different.

Conclusion

Potato muffins are a delightful combination of soft, moist interiors and flavorful additions—cheese and chives for savory lovers, or warm spices and brown sugar for a sweet twist. Their versatility makes them ideal for breakfast, sides, or snacks. Once you master these, you can endlessly customize them to your taste!