Funeral Potatoes Muffin Cups (Printable Version)

Creamy potato and cheddar muffin cups with a crunchy cornflake topping, perfect for serving warm.

# What You 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 Make:

01 - Preheat oven to 375°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large mixing bowl, combine 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 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 Tips:

01 -
  • They're portable and elegant enough for any gathering without requiring a casserole dish and serving spoon.
  • The crispy cornflake topping stays crunchy even as the insides stay creamy, giving you texture contrast in every bite.
  • You can make them ahead, refrigerate, and bake them fresh when guests arrive, which honestly saves your sanity during party prep.
02 -
  • Make sure your hash browns are fully thawed and excess moisture is pressed out, otherwise your muffin cups will release liquid as they bake and slide right out of the pan.
  • Don't overfill the muffin cups thinking they'll cook down more—they hold their shape, and overfilled ones spill over the sides and stick to your tin.
03 -
  • Grate your cheddar cheese fresh from a block the same day you're making these—pre-shredded cheese has anti-caking agents that prevent smooth melting and even distribution.
  • If your family loves these, double the recipe and freeze the unbaked cups on a sheet pan before transferring to a freezer bag, giving you a ready-made side dish for busy weeks.
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