Funeral Potatoes Muffin Cups

There's something deeply comforting about funeral potatoes—that creamy, cheesy, crispy-topped casserole that's graced countless potluck tables and family gatherings across America. Now, imagine that same beloved dish transformed into perfectly portioned, grab-and-go muffin cups. These Funeral Potatoes Muffin Cups take everything you love about the classic—the tender hash browns, rich sour cream, melted cheddar, and that irresistible cornflake crunch—and package it into individual servings that are as practical as they are delicious. Whether you're planning a brunch buffet, need a make-ahead side for your next gathering, or simply want a comforting dish that's easy to serve and portion, these golden, savory muffin cups deliver all the nostalgia with modern convenience.

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The beauty of this recipe lies in its simplicity and adaptability. The creamy potato base comes together quickly by combining thawed hash browns with sour cream, condensed soup, and sharp cheddar cheese, while sautéed onions and garlic powder add depth of flavor. The buttery cornflake topping transforms into a golden, crunchy crown as it bakes, creating that signature textural contrast that makes funeral potatoes so irresistible. These muffin cups are vegetarian-friendly (when using cream of mushroom soup), easy enough for beginners, and impressive enough to become your new go-to side dish.

Ingredients

• Potato Base: 4 cups frozen shredded hash browns (thawed), 1 cup sour cream, 1 can (10.5 oz/300 g) condensed cream of chicken soup (or cream of mushroom for vegetarian), 2 cups shredded cheddar cheese, 1/4 cup unsalted butter (melted), 1/2 cup finely chopped yellow onion, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
• Topping: 1 cup crushed cornflakes, 2 tablespoons unsalted butter (melted), 2 tablespoons chopped fresh chives (optional, for garnish)

Instructions

Step 1: Prepare the oven and muffin tin

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray or butter to ensure easy removal after baking.

Step 2: Mix the potato base

In a large mixing bowl, combine hash browns, sour cream, condensed soup, cheddar cheese, melted butter, onion, garlic powder, salt, and pepper. Mix until well combined and all ingredients are evenly distributed.

Step 3: Fill the muffin cups

Evenly spoon the potato mixture into the prepared muffin cups, filling each to the top and pressing down gently to compact the mixture.

Step 4: Add the cornflake topping

In a small bowl, mix crushed cornflakes with melted butter until coated. Sprinkle evenly over each muffin cup for a crunchy, golden topping.

Step 5: Bake

Bake for 25–30 minutes, or until the tops are golden brown and the centers are set and bubbly.

Step 6: Cool and remove

Let cool in the pan for 5 minutes, then run a knife around the edges and carefully remove each muffin cup from the tin.

Step 7: Garnish and serve

Garnish with chopped chives, if desired. Serve warm and enjoy the creamy, cheesy comfort in every bite.

Zusatztipps für die Zubereitung

For best results, make sure to thoroughly thaw your frozen hash browns and drain any excess moisture—this prevents the muffin cups from becoming soggy. When mixing the potato base, ensure all ingredients are evenly distributed so every cup has a balanced flavor. Press the mixture firmly into each muffin cup to help them hold their shape when removed. The cornflake topping should be evenly distributed and pressed lightly into the surface so it adheres during baking. Allow the muffin cups to cool for the full 5 minutes before removing—this cooling period helps them set and makes removal much easier. If the cups stick, gently run a butter knife around the edges to loosen them.

Varianten und Anpassungen

This recipe is wonderfully adaptable to suit different dietary needs and preferences. For a lighter version, substitute Greek yogurt for sour cream to reduce calories while maintaining creaminess. If you prefer a meatier dish, add diced cooked ham or crumbled cooked bacon to the potato mixture for a heartier side that can even work as a main course. For gluten-free diets, simply use gluten-free cream soup and gluten-free cornflakes. You can also experiment with different cheese varieties—try a blend of cheddar and Monterey Jack, or add some Parmesan for extra sharpness. For those who enjoy a bit of heat, mix in diced jalapeños or a pinch of cayenne pepper. The recipe also works well with sweet potatoes instead of regular hash browns for a slightly different flavor profile.

Serviervorschläge

These Funeral Potatoes Muffin Cups shine as a versatile side dish that pairs beautifully with a wide range of meals. Serve them alongside fresh fruit and a crisp green salad for a balanced brunch spread, or offer them with mimosas at your next morning gathering. They make an excellent accompaniment to roasted meats, grilled chicken, or baked ham for dinner. At potlucks and buffets, their individual portion size makes them incredibly convenient—guests can easily grab one or two without needing serving utensils. They're also perfect for holiday brunches, baby showers, and breakfast-for-dinner nights. For a complete comfort food feast, serve them with scrambled eggs, crispy bacon, and fresh biscuits. Leftovers reheat beautifully in the oven or microwave, making them ideal for meal prep throughout the week.

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These Funeral Potatoes Muffin Cups prove that classic comfort food can evolve without losing its soul. By transforming a beloved casserole into convenient, individual portions, you get all the creamy, cheesy, crunchy goodness in a format that's perfect for modern entertaining and busy weeknights. Each golden cup is a self-contained bundle of comfort—crispy on top, creamy in the middle, and satisfying through and through. Whether you're feeding a crowd at a potluck, planning an elegant brunch, or simply craving the nostalgic flavors of traditional funeral potatoes, these muffin cups deliver every time. Make them once, and they'll quickly become a staple in your recipe collection.

Recipe FAQ

→ Can I make these muffin cups vegetarian?

Yes, substitute the cream of chicken soup with cream of mushroom to keep it vegetarian-friendly without sacrificing flavor.

→ What can I use instead of sour cream?

Greek yogurt works as a lighter alternative to sour cream, maintaining the creamy texture and tanginess.

→ How can I add a meat variation to these muffins?

Incorporate diced cooked ham or crumbled cooked bacon into the potato mixture before baking for added savory flavor.

→ Are these muffin cups suitable for a gluten-free diet?

Use certified gluten-free cream soup and cornflakes to adapt the dish for gluten-free diets safely.

→ What is the best way to remove the muffin cups from the tin?

Let the muffins cool for 5 minutes in the pan, then run a knife around the edges carefully before removing them to keep their shape intact.

→ Can I prepare these muffin cups ahead of time?

Yes, prepare the mixture and fill the muffin tin, then refrigerate before baking. Bake fresh when ready to serve for best texture.