Funeral Potatoes Muffin Cups

My aunt pulled these golden muffin cups from the oven at my cousin's wedding reception, and I watched three different people go back for seconds before the brunch officially started. There's something about the way the crispy cornflake topping catches the light that makes comfort food feel fancy, and she swore by them for every gathering after that. I finally asked for her method one Sunday afternoon, and what she handed me wasn't some complicated formula—just a clever way to make funeral potatoes actually portable and impossible to resist.

I made these for a baby shower last spring and watched my friend's mother-in-law ask for the recipe before even sitting down—that moment when you realize you've created something people actually want to recreate at home. The simplicity of mixing everything in one bowl felt like a small victory after years of overly complicated side dishes that nobody remembered eating.

Ingredients

• Frozen shredded hash browns (4 cups, thawed): Let these sit out while you prep everything else so they release excess moisture, which keeps your muffin cups from being watery—a lesson I learned by soggy trial and error.
• Sour cream (1 cup): This is your binding agent and flavor foundation, so don't skip it or substitute with plain yogurt unless you want a completely different texture.
• Condensed cream of chicken soup (1 can, 10.5 oz): Use cream of mushroom if you're keeping this vegetarian, and don't dilute it with milk like the can suggests—the concentration is exactly what this dish needs.
• Shredded cheddar cheese (2 cups): Sharp cheddar gives more flavor than mild, and pre-shredded works fine despite what cheese snobs say.
• Unsalted butter, melted (1/4 cup plus 2 tablespoons): Measure it out first so you're not guessing, which makes the whole mixture easier to season properly.
• Yellow onion, finely chopped (1/2 cup): Chop it small enough that it disappears into the mix but still delivers that savory backbone that makes people ask what the secret ingredient is.
• Garlic powder (1/2 teaspoon): Fresh garlic will make the mixture wet, so stick with the powder for texture control.
• Kosher salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go because every canned soup has different sodium levels, and you might not need all of it.
• Crushed cornflakes (1 cup): Crush them by hand right before using so they stay crispy and don't turn to dust, and measure after crushing, not before.

Instructions

Set your stage:

Preheat the oven to 375°F and give your muffin tin a light coating of nonstick spray—butter works too, but the spray reaches every crevice without fussing.

Build the base:

Dump your thawed hash browns, sour cream, soup, cheese, butter, onion, and seasonings into a large bowl and mix until everything is evenly coated and you can't see white streaks of potato anymore. This is where you taste and adjust salt if needed, because you're flavoring twelve cups and one salty batch ruins the whole thing.

Fill with confidence:

Spoon the mixture into each muffin cup until it's piled right to the top, then use the back of your spoon to press down gently so it settles and stays compact. Don't pack it so hard that you're squeezing out liquid, just firm enough that it holds together when it bakes.

Crown it right:

Toss your crushed cornflakes with the melted butter in a small bowl until every piece is coated, then sprinkle a generous handful over each cup. The butter keeps the cornflakes from burning and turns them golden instead of dark brown.

Let the oven work:

Bake for 25 to 30 minutes until the tops are deep golden and the centers feel set when you gently press one with your finger. If your oven runs hot, start checking at 22 minutes so you don't end up with cornflakes that taste like burnt cereal.

Release with care:

Let the pan cool for 5 minutes so everything firms up, then run a thin knife around the edges of each cup and pop them out gently. If one sticks, slide the knife in again and be patient—rushing this step is how you end up with potato muffin halves.

Finish and serve:

Sprinkle with fresh chives if you have them, which adds a bright pop that cuts through the richness. Serve warm, and watch your guests' faces when they realize this isn't your typical funeral potatoes situation.

Save

At my neighbor's daughter's graduation party, a little kid asked if these were the same as his grandmother's funeral potatoes, and when I said they were fancier cousins, he looked genuinely disappointed until he took a bite of that crispy top. Moments like that remind me that the best recipes are the ones that stay humble even when you dress them up.

Storage and Reheating

These muffin cups live beautifully in the refrigerator for three days sealed in a container, which means you can make them the morning of your event instead of the night before if your schedule is chaos. Reheat them covered with foil at 350°F for about 12 minutes so they warm through without the cornflakes turning to powder, and if you're bringing them somewhere, wrap them in foil in a shallow baking dish and reheat wherever you're going.

When to Make Them Ahead

The potato mixture can be assembled in the muffin cups the night before and refrigerated uncovered until you're ready to add the cornflake topping and bake, which honestly feels like cheating in the best way. The cornflakes go on just before baking so they stay crispy and golden instead of absorbing moisture overnight and turning soggy.

Variations That Actually Work

The beauty of this formula is that it tolerates substitutions and additions without falling apart, so don't be shy about making it yours. I've watched people add crumbled bacon, diced ham, sautéed mushrooms, even jalapeños for heat, and every version tastes like a deliberate choice instead of someone just throwing ingredients at a problem.

• Mix in 1/2 cup cooked crumbled bacon or diced ham if you want a meatier version that still stays light compared to a traditional casserole.
• Swap Greek yogurt for half the sour cream if you want something tangy and less rich, but don't go all the way or the texture gets weird.
• Use gluten-free cornflakes and cream soup if you need to, and the dish comes together exactly the same way with no apologies necessary.

Save

These muffin cups became my answer to the question of how to make comfort food feel special without spending all day in the kitchen. Serve them warm, watch people's faces, and let them become your gathering secret.

Recipe FAQ

→ What type of potatoes are used for the base?

Frozen shredded hash browns are the base, thawed before mixing for a creamy texture.

→ Can I make this dish vegetarian?

Yes, use cream of mushroom soup instead of cream of chicken to keep it vegetarian.

→ How is the crunchy topping prepared?

Crushed cornflakes are combined with melted butter and sprinkled on top before baking for a golden, crispy finish.

→ Are there suggested substitutions for dietary restrictions?

For a lighter option, substitute sour cream with Greek yogurt. Gluten-free cream soups and cornflakes can make it gluten-free.

→ What tools are needed for preparation?

A 12-cup muffin tin, mixing bowls, measuring utensils, and a spatula or spoon are required.

→ How can I add protein to these muffin cups?

Diced cooked ham or crumbled bacon can be mixed in for a meatier variation.