Funeral Potatoes Muffin Cups (Print Version)

Creamy shredded potatoes and cheddar baked in individual muffin cups with a crunchy topping.

# 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

# How To Make It:

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

# Expert Tips:

01 -
  • They're practically foolproof, baking up golden and crispy every time without fussy techniques or constant monitoring.
  • You can make the potato mixture the night before and bake them fresh in the morning, which means less chaos when guests arrive.
  • Everyone gravitates toward them because they're familiar and comforting, yet somehow feel more special than just serving a casserole dish.
02 -
  • Do not skip thawing and drying the hash browns—I once used them straight from the freezer because I was rushing, and the muffin cups turned out watery and fell apart the moment I tried to remove them.
  • The potato mixture needs to taste well-seasoned on its own before it goes into the oven, because seasoning it after baking is nearly impossible.
  • Underfilled cups will dry out, so fill them right to the top and press gently to ensure they stay moist in the center.
03 -
  • Have your muffin tin already warm before filling it—if you grease it while the oven is preheating, the butter or spray won't pool at the bottom and make the cups soggy.
  • If you're making these for a crowd and need them at different times, bake extras and freeze them after they cool completely, then reheat gently in a 325°F oven for about 12 minutes until warmed through and the topping is crispy again.
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