Description
These Crispy Cheddar Corn Potato Muffins are a savory treat with the perfect balance of fluffy texture and crispy edges. Made with cheddar cheese, corn, and mashed potatoes, they’re the ultimate comfort food. Perfect for breakfast, a snack, or as a side dish!
Ingredients
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2 cups all-purpose flour
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1/2 cup cornmeal
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 cup unsalted butter (softened)
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1 cup cheddar cheese (shredded)
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1 cup corn kernels (fresh or frozen)
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1 cup mashed potatoes (cooled)
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1/2 cup milk
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1/4 cup sour cream
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2 large eggs
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1 tbsp fresh parsley (chopped, optional)
Instructions
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Preheat oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
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In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and black pepper.
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In another bowl, combine the softened butter, cheddar cheese, corn kernels, mashed potatoes, milk, sour cream, eggs, and parsley (if using).
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Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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Spoon the muffin batter evenly into the muffin tin, filling each cup about 2/3 full.
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Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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If using frozen corn, make sure to thaw and drain it before using.
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For a crispier top, lightly butter the tops of the muffins before baking.
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You can also add cooked bacon or scallions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (assuming 12 servings)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg