Funeral Potatoes Muffin Cups

My aunt always brought funeral potatoes to church gatherings, and they'd vanish before anyone could even sit down. One afternoon, watching her arrange them on a platter, I thought: what if we made them into something you could eat with one hand? These muffin cups came together one lazy Sunday when I was experimenting with leftover hash browns and realized that sometimes the best comfort food just needs a new shape to feel exciting again.

I made these for my neighbor's open house last spring, nervous about whether anyone would actually eat muffin-shaped potatoes at a fancy gathering. Within twenty minutes, the platter was empty and three people were texting me for the recipe before they even left. That's when I knew this twist on a classic had staying power.

Ingredients

• Frozen shredded hash browns: The key to this recipe's simplicity—thaw them and they become fluffy instead of icy, giving you a perfect texture base without peeling or grating potatoes by hand.
• Sour cream: It creates that luxurious, tangy moisture that makes each bite feel indulgent while keeping things tender.
• Condensed cream of chicken soup: Trust me, this ingredient brings a subtle depth that store-bought potato mixes can't replicate, and cream of mushroom works beautifully if you're vegetarian.
• Shredded cheddar cheese: Use the real stuff, not the pre-shredded bags if you can help it, because they melt smoother and taste sharper.
• Melted butter: A quarter cup enriches the filling and makes everything bind together like magic.
• Yellow onion: Finely chopped is the move here—large pieces won't cook through and soften like they should.
• Garlic powder: Half a teaspoon is just enough to whisper flavor without overpowering.
• Kosher salt and black pepper: Season as you taste; sometimes condensed soup brings its own saltiness, so go easy at first.
• Crushed cornflakes: This creates that crunchy, buttery topping that makes people close their eyes on the first bite.

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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Prep your oven and pan:

Heat to 375°F and grease your muffin tin thoroughly—these cups release best when you use nonstick spray or butter generously.

Mix the potato filling:

Combine the thawed hash browns, sour cream, soup, cheese, melted butter, onion, garlic powder, salt, and pepper in a large bowl. Stir until everything is incorporated and the mixture looks creamy and studded with potato.

Fill the cups:

Spoon the mixture evenly into each muffin cup, pressing down gently so each one is tightly packed. You want them full to the rim.

Make the topping:

In a small bowl, toss crushed cornflakes with melted butter until every piece is coated, then sprinkle generously over each filled cup.

Bake until golden:

Place in the oven for 25 to 30 minutes until the cornflake topping turns a deep golden brown and the potato mixture is set in the center. A light jiggle means they're done.

Cool and release:

Let them sit in the pan for 5 minutes, then run a thin knife around each edge and lift them out gently. They should pop out cleanly.

Finish and serve:

Sprinkle with fresh chives if you have them on hand, and serve warm while the tops are still crispy.

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My kid once asked why we couldn't just eat regular potatoes shaped like muffins all the time, and I realized that sometimes dishes become traditions simply because they make people smile. These cups do that without trying.

Swaps and Substitutions

Greek yogurt works beautifully if you want something lighter, though the sour cream does add a subtle tang that's hard to replace completely. For meatier versions, dice some cooked ham or crumbled bacon into the filling before baking—add it right in with the other ingredients and let the heat warm it through. Gluten-free folks can grab certified gluten-free cornflakes and soup, and the recipe works just as well.

Make-Ahead Magic

You can assemble these cups the night before, cover them with foil, and refrigerate until you're ready to bake—just add a few extra minutes to the cooking time if they're cold. If you've already baked them, they reheat beautifully in a 350°F oven for about ten minutes, which is why they're perfect for feeding a crowd on any given Sunday.

Serving and Pairing Ideas

These shine at brunch with fresh fruit salad, a simple green salad with vinaigrette, or even alongside scrambled eggs and bacon. A cold mimosa in hand while eating a warm, crispy-topped potato cup feels like a small celebration, and honestly, that's exactly the vibe these deserve.

• Pair with roasted vegetables if you're making them as a standalone side dish.
• Freeze extras in an airtight container for up to three weeks and reheat as needed.
• Serve them at room temperature at potlucks if you can't keep them warm.

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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These muffin cups prove that sometimes the most elegant solutions come from asking the simplest questions. Make them for the next gathering on your calendar.

Recipe FAQ

→ Can I make these muffin cups gluten-free?

Yes, use gluten-free cream soup and gluten-free cornflakes to keep them gluten-free without sacrificing taste.

→ What can I substitute for sour cream?

Greek yogurt is a great alternative that keeps the texture creamy while adding a slight tang.

→ How do I ensure a crunchy topping?

Coating crushed cornflakes with melted butter before sprinkling helps achieve a crisp, golden crust after baking.

→ Can I add meat to these cups?

Yes, diced cooked ham or crumbled cooked bacon can be mixed into the base for extra flavor and protein.

→ What is the best way to serve these muffin cups?

Serve warm, garnished with fresh chives if desired, alongside fresh fruit, salad, or brunch beverages.

→ How long should I bake them?

Bake at 375°F (190°C) for 25-30 minutes until tops are golden and centers are set.