Funeral Potatoes Muffin Cups (Print Version)

Creamy potato and cheddar muffin cups with a crunchy topping, perfect for warm, savory brunch dishes.

# What You'll Need:

→ 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 Steps:

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, 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 -
  • Perfectly portioned individual servings eliminate the need for scooping and serving
  • Crispy, buttery cornflake topping adds irresistible texture to every bite
  • Make-ahead friendly for stress-free entertaining and meal prep
  • Freezes beautifully, so you always have comfort food on hand
  • Kid-friendly format that's perfect for picky eaters
02 -
  • Use a spoon or small ice cream scoop to portion the potato mixture evenly for uniform baking
  • Don't skip the cooling time—it allows the muffins to set properly and makes removal easier
  • Line the muffin tin with parchment paper strips for foolproof removal if your tin tends to stick
  • Double the recipe and freeze half for quick future meals
  • Sprinkle a little extra cheese on top during the last 5 minutes of baking for an ultra-cheesy crust
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