Description
These Crispy Cheddar Corn Potato Muffins are a delightful combination of fluffy mashed potatoes, sharp cheddar cheese, and sweet corn kernels baked into golden, crispy-topped muffins. Perfect for breakfast, brunch, or a savory snack, these muffins offer a comforting, cheesy flavor with a slight crunch from the cornmeal and cheese crust.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup cheddar cheese (shredded)
- 1 cup corn kernels (fresh or frozen)
- 1 cup mashed potatoes (cooled)
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1 tbsp fresh parsley (chopped, optional)
Instructions
- Preheat and prepare the muffin tin: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper until well combined.
- Combine wet ingredients: In a separate bowl, stir together the softened unsalted butter, shredded cheddar cheese, corn kernels, cooled mashed potatoes, milk, sour cream, eggs, and optional chopped fresh parsley until evenly mixed.
- Combine wet and dry mixtures: Add the wet ingredient mixture into the dry ingredients. Gently fold until just combined. Be careful not to overmix to keep the muffins tender.
- Fill muffin tins: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use cooled mashed potatoes to prevent the batter from becoming too runny.
- Frozen corn kernels should be thawed and drained before use.
- Do not overmix the batter to avoid tough muffins.
- The muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Reheat muffins in a toaster oven for crispy edges.
- Fresh parsley adds a nice color and freshness but can be omitted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
