Funeral Potatoes Muffin Cups (Printable)

Creamy potato and cheddar muffin cups with a crunchy topping, perfect for brunch or snacks.

# What Goes In:

→ 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

# How to Make It:

01 - Preheat oven to 375°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large mixing bowl, combine thawed hash browns, sour cream, condensed soup, cheddar cheese, melted butter, chopped onion, garlic powder, salt, and pepper. Mix until thoroughly combined.
03 - Evenly distribute potato mixture into prepared muffin cups, filling each to the rim and pressing down gently to compact.
04 - In a small bowl, combine crushed cornflakes with melted butter until evenly coated. Distribute topping evenly across each muffin cup.
05 - Bake for 25 to 30 minutes, or until topping is golden brown and centers are firm.
06 - Allow muffins to cool in pan for 5 minutes. Run a thin knife around the edges and carefully remove from cups.
07 - Top with chopped fresh chives if desired. Serve warm.

# Expert Advice:

01 -
  • They're unexpectedly portable, which means you can actually move around while eating instead of hovering over the serving table.
  • The creamy potato filling stays moist while that cornflake topping gives you real textural contrast in every bite.
02 -
  • Don't skip thawing the hash browns completely or you'll end up with pockets of ice that never fully cook and create watery areas in your finished muffin cups.
  • If your mixture looks too loose when you're filling, the soup can vary in thickness between brands—add an extra tablespoon of sour cream to firm it up before baking.
03 -
  • Buy a good quality muffin tin because thin cheap ones conduct heat unevenly and your bottoms will brown faster than your tops, leaving the insides underdone.
  • Let the mixture sit at room temperature for 10 minutes after assembling so the temperature is more uniform when they hit the oven, resulting in even cooking throughout.
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