Funeral Potatoes Muffin Cups (Printable version)

Creamy potato and cheddar muffin cups with a crunchy buttered topping, ideal for brunches and buffets.

# Ingredient List:

→ 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 muffin tin.
07 - Garnish with chopped chives if desired. Serve warm.

# Expert Advice:

01 -
  • Perfect portion control—no more fighting over the corner pieces with extra topping
  • Easy to serve at buffets and potlucks without the mess of scooping from a casserole dish
  • Golden, crispy edges all around each muffin cup for maximum texture in every bite
  • Ready in just 50 minutes from start to finish, making it ideal for busy mornings
  • Freezer-friendly—make ahead and reheat for quick side dishes throughout the week
02 -
  • Use silicone muffin cups for even easier removal—they pop right out without sticking
  • Don't skip the pressing step when filling the cups; it helps create a compact, cohesive texture
  • For extra-crispy topping, broil for 1–2 minutes at the end of baking, watching carefully to prevent burning
  • These freeze beautifully—wrap individually in plastic wrap and freeze for up to 3 months, then reheat from frozen at 350°F for 20 minutes
  • Double-check your cream soup label if keeping this vegetarian; many cream of chicken soups contain actual chicken broth
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