Ultra-Cheesy Golden Potato Muffins

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Why You’ll Love These Cheesy Potato Muffins

  • Crispy, caramelized edges thanks to cheese baked directly against the pan
  • Fluffy and creamy interior that almost melts in your mouth
  • Loaded with real cheese (not dry or bready like some savory muffins)
  • Simple ingredients you likely already have
  • Freezer-friendly and great for make-ahead meals
  • Elegant enough for guests, easy enough for everyday cooking

Ingredients (12 Muffins)

Base Ingredients

  • 700 g (1.5 lb) potatoes (Yukon Gold or Russet)
  • 2 large eggs, room temperature
  • 60 g (¼ cup) unsalted butter, melted
  • 80 ml (⅓ cup) heavy cream or whole milk
  • 120 g (1 cup) shredded mozzarella cheese
  • 80 g (¾ cup) grated cheddar cheese
  • 40 g (⅓ cup) grated Parmesan cheese
  • 2 tablespoons fresh chives or green onions, finely chopped
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)

For the Muffin Pan

  • Soft butter for greasing
  • Extra grated Parmesan or cheddar for coating

Choosing the Right Potatoes (Very Important)

Potatoes are the foundation of this recipe. The wrong type can make the muffins dense or gummy.

Best options:

  • Yukon Gold – naturally buttery, creamy texture
  • Russet potatoes – fluffy and light, absorb flavors well

Avoid:

  • Waxy potatoes (like red potatoes), as they can become gluey when mashed.

Step-by-Step Instructions

Step 1: Cook the Potatoes

  1. Peel the potatoes and cut them into evenly sized chunks.
  2. Place them in a large pot and cover with cold, salted water.
  3. Bring to a boil, then reduce to medium heat.
  4. Cook for 15–20 minutes, or until a knife slides in easily.
  5. Drain completely and return the potatoes to the hot pot.
  6. Let them steam dry for 2–3 minutes (this removes excess moisture).

Tip: Dry potatoes = fluffier muffins.

Step 2: Mash Until Smooth

Mash the potatoes while they’re still hot using:

  • A potato masher, or
  • A ricer for ultra-smooth texture

Do not use a blender or food processor — this activates starch and makes the mixture gummy.

Step 3: Build the Creamy Base

  1. Add melted butter to the mashed potatoes.
  2. Stir in the cream (or milk).
  3. Mix until smooth and creamy.
  4. Add salt, pepper, and garlic powder.
  5. Taste and adjust seasoning.

Let the mixture cool slightly (important so the eggs don’t scramble).

Step 4: Add Eggs and Cheese

  1. Beat the eggs lightly in a small bowl.
  2. Stir them gently into the potato mixture.
  3. Fold in:
    • Mozzarella
    • Cheddar
    • Parmesan
    • Chives or green onions

Mix just until combined — don’t overmix.

Step 5: Prepare the Muffin Pan (Key for Crispy Edges)

  1. Generously butter each muffin cup.
  2. Sprinkle grated Parmesan or cheddar directly into the cups.
  3. Rotate the pan so cheese coats the sides.

This creates that deep golden, crispy crust you see in the photo.

Step 6: Fill and Bake

  1. Divide the mixture evenly between muffin cups.
  2. Fill almost to the top.
  3. Sprinkle a little extra cheese on top if desired.

Bake at:

  • 200°C / 400°F
  • 25–30 minutes, until deeply golden and puffed

For extra browning, broil for the last 2 minutes.

Step 7: Rest and Release

  1. Let muffins rest in the pan for 5 minutes.
  2. Run a knife gently around each one.
  3. Lift out carefully.

They should release easily with crisp, lacy cheese edges.

Texture & Flavor Breakdown

  • Outside: Crisp, cheesy, slightly caramelized
  • Inside: Soft, airy, creamy like a potato soufflé
  • Flavor: Rich dairy notes balanced with mild potato sweetness and fresh herbs

Variations You’ll Love

Extra Cheese Explosion

Add a cube of mozzarella or scamorza in the center of each muffin before baking for a molten cheese core.

Bacon & Cheese

Fold in:

  • 80 g cooked bacon, finely chopped

Garlic Butter Version

Brush hot muffins with:

  • Melted butter + minced garlic + parsley

Spicy Kick

Add:

  • ½ teaspoon chili flakes
  • Or diced jalapeños

Vegetarian Deluxe

Add finely chopped:

  • Spinach (squeezed dry)
  • Mushrooms sautéed in butter

Serving Ideas

These cheesy potato muffins pair beautifully with:

  • Grilled chicken or steak
  • Roast beef or lamb
  • Fresh green salad
  • Creamy soups
  • Breakfast eggs
  • Brunch spreads

They’re also perfect for buffets, picnics, and lunchboxes.

Make-Ahead & Storage

Refrigeration

  • Store in an airtight container
  • Up to 4 days in the fridge

Freezing

  1. Cool completely
  2. Freeze individually
  3. Store up to 2 months

Reheating

  • Oven: 180°C / 350°F for 10–12 minutes
  • Air fryer: 5–6 minutes
  • Avoid microwave if you want crisp edges

Common Mistakes to Avoid

  • ❌ Overmixing the potatoes
  • ❌ Using waxy potatoes
  • ❌ Skipping the cheese coating in the pan
  • ❌ Adding eggs while potatoes are too hot
  • ❌ Under-seasoning (potatoes need salt)

Nutrition (Approximate per Muffin)

  • Calories: 180–200 kcal
  • Protein: 7 g
  • Fat: 12 g
  • Carbs: 14 g

Final Thoughts

These cheesy potato muffins are the definition of comfort food done right. They look impressive, taste indulgent, and yet rely on simple ingredients and smart technique. Once you try them, they’ll become a repeat recipe in your kitchen — perfect for family meals, guests, or even content creation for food blogs.

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