Crispy Cheddar Corn Potato Muffins

If you’re in the mood for a muffin that’s savory, flavorful, and irresistibly satisfying, look no further than Crispy Cheddar Corn Potato Muffins. Imagine biting into a warm, golden muffin with crispy edges, the richness of melted cheddar, a sweet pop of corn, and the comforting heartiness of mashed potatoes. These muffins are the perfect balance of fluffy and crispy, and they’re packed with all the comforting flavors you crave. Whether you’re serving them as a side at dinner or enjoying them as a snack, trust me—these muffins will disappear in no time!

Why You’ll Love Crispy Cheddar Corn Potato Muffins

Versatile: These muffins work for so many occasions. Serve them as a side dish for family dinners, bring them to a potluck, or enjoy them on their own with a cup of soup or salad.

Budget-Friendly: Made with simple ingredients you likely have in your kitchen, including potatoes, corn, and cheddar cheese, these muffins are a fantastic way to use up leftover mashed potatoes while adding tons of flavor.

Quick and Easy: No complicated steps here! With a few simple ingredients and straightforward instructions, you’ll have warm, savory muffins ready to enjoy in no time.

Crispy and Cheesy: The crispy edges on these muffins are what make them extra special, and the cheddar cheese just adds that melty goodness you can’t resist. Every bite is a perfect combination of crunch and softness.

Crowd-Pleasing: These muffins are a surefire hit with everyone. Kids, adults, and guests will love them—and they’re so easy to make in batches that you won’t have to worry about running out!

Ingredients

Here’s everything you need to make these crispy, cheesy, corn-filled muffins:

Muffin Ingredients:

• All-purpose flour
• Baking powder
• Salt
• Black pepper
• Cornmeal
• Shredded cheddar cheese
• Frozen or canned corn kernels
• Leftover mashed potatoes (or fresh if you prefer)
• Eggs
• Milk
• Unsalted butter, melted

(Note: Full ingredient measurements are available in the recipe card above!)

Instructions

Let’s dive right into making these tasty muffins!

1. Preheat Your Oven

Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners to ensure your muffins come out easily.

2. Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, pepper, and cornmeal. These dry ingredients will give your muffins their light texture while adding that delicious corn flavor.

3. Mix Wet Ingredients

In another bowl, whisk together the eggs, milk, and melted butter until smooth. Add the mashed potatoes, and stir to combine. The mashed potatoes will add moisture and richness to the muffins.

4. Add Cheese and Corn

Stir in the shredded cheddar cheese and corn kernels. These ingredients will bring the cheesy, sweet, and savory flavors to life in every bite!

5. Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Be careful not to overmix—lumps are perfectly fine!

6. Fill Muffin Tin

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. You should get about 12 muffins from this batter.

7. Bake to Golden Perfection

Bake the muffins for 20-25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. The edges should be nice and crispy, giving you that irresistible texture.

8. Cool and Serve

Let the muffins cool for a few minutes before removing them from the tin. Serve warm, and enjoy!

Nutrition Facts

Servings: 12
Calories per serving: 190
Total Fat: 9g

• Saturated Fat: 5g
• Trans Fat: 0g
  Cholesterol: 40mg
  Sodium: 300mg
  Total Carbohydrates: 25g
• Dietary Fiber: 2g
• Sugars: 3g
  Protein: 5g
  Vitamin A: 10%
  Calcium: 15%
  Iron: 6%
  Potassium: 180mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve Crispy Cheddar Corn Potato Muffins

These muffins are great on their own, but here are a few ideas to take them to the next level:

• Serve with Soup: Pair them with a hot bowl of chili, vegetable soup, or potato leek soup for a warm, comforting meal.
• Salads: They’re fantastic alongside a fresh green salad, especially with a tangy vinaigrette dressing to balance out the richness of the muffins.
• Dips: Try them with a creamy dip, like ranch or sour cream, for a fun snack.

Additional Tips

• Leftover Mashed Potatoes: If you don’t have mashed potatoes leftover, you can quickly make some fresh! Just make sure they’re not too runny—thicker mashed potatoes work best in this recipe.
• Cheese Options: Feel free to experiment with different cheeses. Gouda, mozzarella, or a blend of cheeses will give you even more variety in flavor.
• Add-ins: Try throwing in some cooked bacon bits, scallions, or herbs like chives for extra flavor.
• Storage Tips: Store any leftover muffins in an airtight container for up to 3 days. They also freeze well! Just wrap them tightly and pop them in the freezer. Reheat them in the oven for a few minutes to bring back the crispy edges.

FAQ Section

Q1: Can I use fresh corn instead of frozen or canned?
A1: Yes, fresh corn works wonderfully! Just make sure to cook and cool it before adding it to the muffin batter.

Q2: Can I use instant mashed potatoes instead of homemade mashed potatoes?
A2: Yes, instant mashed potatoes can be used, though they might result in a slightly different texture. Just follow the package directions to prepare them.

Q3: Can I make these muffins gluten-free?
A3: Absolutely! You can swap out the all-purpose flour for a gluten-free flour blend, and the recipe will work just as well.

Q4: How do I store leftover muffins?
A4: Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.

Q5: Can I double the recipe?
A5: Yes, just make sure to adjust your baking time if you’re making a larger batch, and you might need two muffin tins.

Q6: Can I make these muffins without cheese?
A6: Of course! You can leave out the cheese for a lighter version, or substitute with dairy-free cheese if you’re avoiding dairy.

Q7: Can I use a different type of cheese?
A7: Yes, any type of cheese you like will work. Try sharp cheddar, mozzarella, or pepper jack for a twist.

Q8: Can I add herbs to these muffins?
A8: Definitely! Fresh herbs like chives, parsley, or thyme would complement the flavors beautifully.

Q9: Can I make these muffins ahead of time?
A9: Yes! You can make the batter ahead and store it in the fridge for up to 24 hours. Bake the muffins just before you’re ready to serve them for the best results.

Q10: How do I reheat these muffins?
A10: Reheat them in the oven at 350°F for about 5-7 minutes to restore their crispy edges.

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There you have it—Crispy Cheddar Corn Potato Muffins that will be the star of any meal! With a crispy exterior and a soft, cheesy, corn-filled center, these muffins are the perfect balance of comfort and flavor. Enjoy!ù

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