Mashed Potato Muffins


While they bake in the oven, they may smell like French fries, but these muffins are a whole lot healthier. Their crisp, hash brown-y crust and fluffy potato middle will reinvent your leftover mashed potatoes.

Post Thanksgiving, load them up with leftover Turkey or take them to a new level with tons of cheese, bacon bits and chives. Keep them simple with just salt and pepper, or omit the chives on top for kids who prefer their muffin to look “clean,” without garnish.

MuffinizⓇ this classic comfort food and keep your forks in the silverware drawer.

Serve with sour cream.

Mashed Potato Muffins (makes 12)

3 cups mashed potatoes*
1 large egg
1 1/4 heaping cups Cheddar and mozarella cheese, shredded and divided
3 Tbsp chives, chopped and divided
salt and pepper, to taste

1. Preheat oven to 375 degrees.
2. Grease muffin pan with non-stick cooking spray.
3. In a large bowl, combine mashed potatoes, egg, 1 cup cheese and 2 tablespoons chives.
4. Add salt and pepper and stir.
5. Use an ice cream scoop to divide the potato mixture into the prepared muffin pan (use the back of spoon to pack potatoes down into each cup for a flattened top or leave as is for a more puffy/textured muffin top).
6. Bake for 30 to 35 minutes until golden brown and crisp around the edges.
7. Remove pan from the oven, sprinkle muffin tops with the remaining 1/4 cup cheese, and return them to the oven for 3 more minutes.
8. Remove muffins from the oven and allow them to cool in the pan for 5 minutes.
9. Transfer muffins to a serving dish, top them with the remaining 1 tablespoon of chives (optional) and serve immediately.

Notes:
*To measure mashed potatoes, scoop and pack them into a measuring cup and then level it off.
*Mashed potatoes can vary in thickness. To thicken consistency, add an egg to the mixture.

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Pumpkin Nutella Swirl Muffins

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Bursting with the flavors of Fall, these pumpkin Nutella muffins are swirling perfection. The pumpkin puree makes these muffins silky moist. And the Nutella doesn’t drip or spill all over.

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Pumpkin Nutella Swirl Muffins (makes 12)

2/3 cup pumpkin puree
1 1/2 cup sugar
2 eggs
1/2 cup coconut oil, melted
1 1/2 cup all-purpose flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 cup Nutella

1. Preheat the oven to 350 degrees F. Spray muffin pans with cooking spray.
2. In a medium-size bowl, whisk together the pumpkin, sugar, egg and coconut oil.
3. In a separate medium-size bowl, combine the flour, cinnamon, baking powder and salt.
4. Pour the wet ingredients into the flour mixture and stir to combine.
5. Fill each muffin cup with pumpkin batter to 1/4 high.
6. Add a dollop of Nutella to each muffin cup and use a toothpick to swirl.
7. Top with the remaining pumpkin batter, add a dollop of Nutella to each muffin cup, and swirl with a toothpick.
8. Bake for 25 minutes.
9. Let cool for 5 minutes in the pan, before removing to a wire cooling rack.

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Inside-Out Carrot Cake Muffins

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Sweet, but not too sweet. “Vegetable” that’s tasty. Muffin, not cupcake. This recipe is original take on an all time favorite. The inside-out-treat is heaven on earth with frosting baked inside.

The muffin itself is soft, fluffy and moist inside. The peaks of frosting on top are just waiting to be licked.

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Inside-Out Carrot Cake Muffins (makes 18)

1 cup sugar
2/3 cup oil
2 large eggs, room temperature
1 tsp vanilla extract
1 cup carrot puree
3/4 tsp salt
1 1/4 tsp cinnamon
1 1/4 cup all-purpose flour
1 tsp baking soda

Cream Cheese Filling

8 oz cream cheese, room temperature
1/4 sugar
1 tsp vanilla extract
1 pinch salt

1. Preheat oven to 375 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk to blend: flour, baking soda, salt and cinnamon.
3. In another large mixing bowl, whisk until fully incorporated: sugar, oil, eggs, vanilla and carrot puree.
4. Pour wet ingredients over the dry ingredients. Stir just until combined.
5. In another medium-size bowl, make the Cream Cheese Filling: whisk together all ingredients until smooth.
6. Spoon some carrot batter into each muffin cup to about ¼ full, followed by about one heaping teaspoon of filling directly into the center. Place dollops of remaining carrot batter on top of the cream cheese mixture to fill ¾ of each cup.
7. Bake for 18 minutes until edges start to brown and the muffins are firm to the touch (If some filling oozes from the top, rest assured your muffins will be perfect!).
8. Remove muffin pans from the oven and cool in pans for 5 minutes.
9. While muffins continue to cool, fill a ziplock bag (with the corner snipped) with the remaining cream cheese filling and pipe into the hole where the filling broke through the top of the muffin. (With the remaining frosting, fill the small hollow cavity inside of each muffin.).
10. Serve warm or at room temperature.

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Spider Muffins (Creamy Cornbread Muffins)

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Inspired by a recipe for New England Spider Cake, these muffins don’t require a “spider,” or even resemble the insect.

“Spider” is the name of the cast-iron skillet, used in Vermont for making cornbread. This recipe works just as well in a muffin pan as in the cornbread skillet used during the nineteenth century.

The “trick” to making these muffins is to pour cold cream over the batter, prior to placing it in the oven. As the muffins bake, the cream sinks, forming a custardy middle layer. This produces a muffin of different textures and flavors: the center is sweet and creamy while the top and bottom is buttery and crisp.

This cornbread-pudding-soufflé is like nothing else! Now, take pleasure in telling your children you’re making “spider muffins.”

Spider Muffins (Creamy Cornbread Muffins) (makes 24)

2 cups milk
4 tsp white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ tsp baking soda
½ tsp salt
2 eggs
3 Tbsp butter, melted
1 cup heavy cream
Maple syrup, for serving

1. Preheat the oven to 350 degrees F. Spray muffin pans with cooking spray.
2. Combine the milk and vinegar in a bowl and set aside to sour (wait 5 to 10 minutes — you’ll see the milk get lumpy).
3. In another bowl, combine flour, cornmeal, sugar, baking soda, and salt.
4. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
5. Add melted butter to batter (batter will seem liquidy).
6. Distribute batter evenly into 24 muffin cups.
7. Pour cream into the center of each muffin cup.
8. Bake for 20 to 25 minutes, until the edges start to turn golden brown.
9. Serve warm, with maple syrup if you’d like.

Now, put on some cozy slippers, curl up, and indulge in sweet, simple deliciousness.

 

Chocolate Pecan Pie Muffins

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For die-hard pecan-pie fans, these muffins are a pie-brownie hybrid. Infused with chocolate, a sticky, bite-size pecan pie is not only gooey, sweet, buttery and energy-packed, but perfect for both chocoholics and brownie-lovers.

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Chocolate Pecan Pie Muffins (makes 18)

¾ cups light brown sugar
¼ cup granulated sugar
¾ cup light corn syrup
3 large eggs
1 Tbsp vanilla extract
2 Tbsp all-purpose flour
¼ tsp salt
4 Tbsp unsalted butter, melted
1 heaping cup semi-sweet chocolate chips, melted and cooled
1 ½ cups pecans, chopped

1. Prehead oven to 350 degrees. Grease muffin pans with cooking spray.
2. In a large mixing bowl, whisk the light brown sugar, granulated sugar, corn syrup, eggs, vanilla, flour and salt until smooth.
3. Whisk in the butter and chocolate.
4. Fold in the pecans.
5. Use an ice cream scoop to distribute batter evenly into each muffin cup.
6. Bake for 20 to 22 minutes.
7. Let muffins cool in pan and then transfer to refrigerator to chill.
8. Use a sharp knife to run around the edges of the muffins to remove them from the pan.
9. Serve cold.

Piña Colada Muffins

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This muffinized™ piña colada is full of the flavors of pineapple and coconut, without the rum. Adding pineapple also intensifies sweetness without adding additional sugar.

Out of the oven, the scent is wonderful in these almost-cupcakes that contain no butter or oil.

Fresh and light, this muffin is dense and yummy. There are bits of pineapple in each bite, and the flavor is reminiscent of a macaroon.

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Piña Colada Muffins (makes 18)

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 14 oz. can unsweetened coconut milk (a generous 1 1/2 cups)
1/3 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup shredded coconut (plus 1/4 cup to sprinkle on top)
1 cup diced pineapple or diced dried pineapple

1. Preheat the oven to 400 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl (or a liquid measuring cup), combine coconut milk, applesauce, and vanilla.
4. Make a well in the dry ingredients, add the wet ingredients, and stir just to combine. Fold in the ½ cup shredded coconut and pineapple.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full. Sprinkle additional shredded coconut on top.
6. Bake for 15 minutes and allow to cool before removing muffins from tin.

 

 

Orange Creamsicle Muffins

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“What on earth is that?” 5-year-old Michael asked. I’m sorry, Michael, for not exposing you sooner. But here it is in muffin form, a childhood classic.

These muffins are dense like fudge but as light and refreshing as a cold glass of orange juice. The orange flavors of orange juice and zest with creamy white chocolate chips makes a delicious combination.

Serve for breakfast, snack, or dessert and remember how sweet it is to be a kid.

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Orange Creamsicle Muffins (makes 12)
2 cups all purpose flour
1/2 cup sugar, mixed with 1 tbsp orange zest
1 Tbsp baking powder
1 tsp salt
1/2 cup freshly squeezed orange juice
1/2 cup heavy cream
1 egg
1/4 cup canola or vegetable oil
1 cup white chocolate chips

1.Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, sugar/orange zest mixture, baking powder, and salt.
3. In a separate mixing bowl, whisk together orange juice, heavy cream, egg, and oil.
4. Pour wet ingredients over the dry mix. Stir until just combined. Fold in white chocolate chips.
5. With an ice cream scoop, fill muffin cups 2/3 full.
6. Bake for 18 to 20 minutes or until a knife inserted in the center of a muffin comes out clean.
7. Let cool in pan for 5 minutes before removing to a cooling wire rack.

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