Funeral Potatoes Muffin Cups

My cousin texted me at midnight the night before a funeral luncheon asking if I could bring a side dish for thirty people. I was standing in my kitchen in pajamas, staring at an empty fridge, when she mentioned how much Aunt Carol loved funeral potatoes. That's when it hit me—what if I made them portable, something you could grab with one hand while balancing a plate and a coffee cup? These muffin cups were born from that practical midnight crisis, and they've become the thing people actually ask about when they see them on the table.

The first time I brought these to a church potluck, a woman I'd never met before stopped me at the door. She picked one up, took a bite, and got this faraway look—the kind you get when food unlocks a memory you didn't know you were missing. She told me they tasted like her grandmother's kitchen, and suddenly these little muffin cups meant something bigger than just feeding people. That moment made me understand why comfort food matters so much.

Ingredients

• Frozen shredded hash browns (4 cups, thawed): Use the kind without any added seasoning so you control the flavor—and don't skip the thawing step, or you'll end up with watery muffin cups.
• Sour cream (1 cup): This is what makes them creamy and tangy; don't substitute with plain yogurt without adjusting other liquids.
• Condensed cream of chicken soup (one 10.5 oz can): It's the secret binder that holds everything together and adds savory depth.
• Shredded cheddar cheese (2 cups): Sharp cheddar gives more flavor than mild, and shredding your own from a block melts more smoothly than pre-shredded.
• Unsalted butter (1/4 cup melted, plus 2 tablespoons for topping): Using unsalted lets you control the salt level and prevents the topping from tasting greasy.
• Yellow onion (1/2 cup finely chopped): Mince it small so it disappears into the mixture and adds sweetness without chunks.
• Garlic powder (1/2 teaspoon): Fresh garlic can make the mixture watery, so powder is your friend here.
• Kosher salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Taste as you go because the soup is already salty.
• Crushed cornflakes (1 cup): Crush them by hand right before using so they stay crispy; store-bought crushed loses texture.
• Fresh chives (2 tablespoons chopped, optional): They add a bright pop of color and a whisper of onion flavor at the end.

Instructions

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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Heat and prepare:

Preheat your oven to 375°F and grease a muffin tin thoroughly—go corner to corner, or your muffins will stick and you'll end up frustrated. This takes two minutes and saves you from a disaster.

Build the creamy base:

Combine the thawed hash browns, sour cream, soup, cheese, melted butter, onion, garlic powder, salt, and pepper in a large bowl and stir until everything is evenly distributed. You want no streaks of white sour cream or dry spots of potato—this is the most important step.

Fill the muffin cups:

Spoon the mixture into each cup generously, pressing down gently so they're packed but not compacted hard. They should be completely full so you get that golden top.

Make the crunchy topping:

Toss the crushed cornflakes with melted butter in a small bowl until every piece is coated and glistening. Sprinkle evenly over each cup—this is where the magic happens.

Bake until golden:

Slide the tin into the oven for 25 to 30 minutes until the tops are deep golden brown and a toothpick inserted in the center comes out with barely a trace of moisture. The kitchen will smell like a comfort food dream.

Cool and release:

Let them sit in the pan for five minutes so they set slightly, then run a thin knife around the edges of each cup and carefully lift them out. If you rush this, they'll crumble, so be patient.

Finish and serve:

Garnish with fresh chives if you want that restaurant touch, and serve while they're still warm so the cheese is creamy.

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I made a double batch for my sister's baby shower last spring, and watching my five-year-old nephew grab one with his chubby fist and declare it the best thing he'd ever eaten made me realize these aren't just food—they're permission to slow down and enjoy something warm together. That's the kind of moment that sticks with you.

Why This Works for Every Occasion

These muffin cups work because they solve the age-old problem of how to serve comfort food when everyone's standing up, talking, and trying not to make a mess. Unlike a big casserole that needs a serving spoon and coordination, each person gets their own crispy-topped portion that sits in a muffin liner and goes wherever they go. I've served them at brunches, potlucks, church gatherings, and even packaged them up for friends going through hard times. They're elegant enough that nobody feels like they're eating something casual, but homey enough that everyone relaxes.

Make-Ahead and Reheating Tips

The best part about these is that you can assemble them the night before and refrigerate them right in the muffin tin. Just add five to ten minutes to your baking time if they go in cold, and watch them carefully so the topping doesn't burn before the center heats through. If you're reheating leftovers, a 325°F oven for about ten minutes keeps them moist without drying them out. They'll stay good in the fridge for up to three days, though honestly they rarely last that long.

Ways to Make Them Your Own

Once you master the basic recipe, you can start playing with it based on who you're feeding or what you're in the mood for. The cream of chicken soup is traditional, but cream of mushroom works beautifully for vegetarians and adds an earthy note. If someone's looking for something lighter, Greek yogurt can swap in for sour cream, though the flavor will be slightly tangier. The beauty of this recipe is that the potato-cheese foundation is forgiving enough to handle additions without falling apart.

• Stir in crumbled bacon or diced ham for meatiness, or sautéed mushrooms and fresh thyme for a vegetarian upgrade.
• Swap half the cheddar for gruyere or gouda if you want something more sophisticated and complex.
• If cornflakes aren't your thing, panko breadcrumbs mixed with melted butter and a touch of parmesan create an entirely different but equally satisfying crunch.

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These muffin cups have become my answer to the question I hear most in the kitchen: how do you make something that feeds a crowd but still feels personal? Turns out, sometimes it's as simple as changing the shape and letting people take one with them. That's the whole recipe, really.

Recipe FAQs

→ Can I substitute cream of chicken soup for a vegetarian option?

Yes, using cream of mushroom soup instead provides a flavorful vegetarian alternative without sacrificing creaminess.

→ How can I make the topping extra crispy?

Mix crushed cornflakes thoroughly with melted butter before topping to ensure a golden, crunchy crust after baking.

→ Is it possible to prepare these ahead of time?

You can assemble the cups and refrigerate them overnight, then bake fresh right before serving for optimal taste and texture.

→ Can I add meat to these potato cups?

Yes, diced cooked ham or crumbled cooked bacon can be folded into the potato mixture for added flavor and protein.

→ Are these potato cups gluten free?

They can be made gluten free by selecting gluten-free cream soup and cornflakes and verifying all other ingredients meet dietary needs.