Description
These Crispy Cheddar Corn Potato Muffins are a delightful savory treat combining the comforting flavors of mashed potatoes and cheddar cheese with the sweet pop of corn kernels. Perfect as a side dish or snack, these muffins boast a crisp exterior and a tender, flavorful interior, enriched with a subtle hint of fresh parsley.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup cheddar cheese, shredded
- 1 cup corn kernels, fresh or frozen
- 1 cup mashed potatoes, cooled
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper until well blended.
- Combine wet ingredients: In a separate bowl, mix the softened butter, shredded cheddar cheese, corn kernels, cooled mashed potatoes, milk, sour cream, eggs, and chopped parsley if using. Stir until evenly combined.
- Blend wet and dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Gently stir until just combined, being careful not to overmix to keep the muffins tender.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full for proper rise and texture.
- Bake the muffins: Place the tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool the muffins: After baking, allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- If using frozen corn, thaw and drain excess moisture before adding to prevent soggy muffins.
- For extra crispness, sprinkle a little extra cheddar on top of each muffin before baking.
- These muffins can be served warm or at room temperature and pair wonderfully with soups or salads.
- Store leftovers in an airtight container and reheat in the oven to retain crispness.
- Fresh parsley is optional but adds a nice fresh flavor and color.
