Funeral Potatoes Muffin Cups (Print Version)

Cheesy potato muffin cups with a crunchy topping, ideal for easy entertaining and brunches.

# Components:

→ Potato Base

01 - 4 cups frozen shredded hash browns, thawed
02 - 1 cup sour cream
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 2 cups shredded cheddar cheese
05 - 1/4 cup unsalted butter, melted
06 - 1/2 cup finely chopped yellow onion
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Topping

10 - 1 cup crushed cornflakes
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons chopped fresh chives, optional

# Directions:

01 - Preheat oven to 375°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - 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.
03 - Evenly spoon the potato mixture into the prepared muffin cups, filling each to the top and pressing down gently.
04 - In a small bowl, mix crushed cornflakes with melted butter until coated. Sprinkle evenly over each muffin cup.
05 - Bake for 25 to 30 minutes, or until the tops are golden and the centers are set.
06 - Let cool in the pan for 5 minutes, then run a knife around the edges and carefully remove from the tin.
07 - Garnish with chopped chives, if desired. Serve warm.

# Expert Advice:

01 -
  • Individual portions make serving and eating incredibly easy—no casserole dish required
  • The muffin tin format creates extra crispy edges all around each cup
  • Perfect for meal prep, brunch buffets, and potlucks where guests can grab their own portion
  • All the comforting flavors of traditional funeral potatoes in a more modern, practical form
  • Ready in just 50 minutes from start to finish
02 -
  • Make ahead: Assemble the muffin cups (without the cornflake topping) up to 24 hours in advance, cover, and refrigerate. Add the topping just before baking.
  • For extra crispy edges, lightly brush the muffin tin with melted butter instead of using cooking spray.
  • Don't skip the cooling time—it allows the cups to firm up and prevents them from falling apart when removed.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat at 350°F for 10 minutes to restore crispiness.
  • Always check ingredient labels if you have allergies, especially for gluten and soy in processed soups and cornflakes.
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