Funeral Potatoes Muffin Cups (Printable)

Savory muffin cups with creamy potatoes, cheddar, and a crispy topping, ideal for easy entertaining.

# 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 for garnish

# Method:

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 25–30 minutes, or until the tops are golden brown and the centers are set.
06 - Let cool in the pan for 5 minutes, then run a knife around the edges and carefully remove each cup.
07 - Garnish with chopped chives if desired. Serve warm.

# Expert Pointers:

01 -
  • They're a total lifesaver when you need to bring something to a gathering but want actual substance, not just filler.
  • Once you taste that creamy interior against the crispy cornflake crust, you'll understand why people request them by name.
02 -
  • Thaw those hash browns properly and squeeze out excess moisture, or your muffin cups will be soggy instead of creamy—I learned this the watery way.
  • Don't overbake; checking them at 25 minutes saves you from rubbery, overcooked edges that no amount of chives can fix.
03 -
  • Use a small cookie scoop to fill the muffin cups evenly and quickly, which also prevents overfilling accidents.
  • Toast your cornflakes in a dry skillet for 30 seconds before crushing them to deepen the flavor and ensure they stay crispy instead of turning soggy during baking.
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