Funeral Potatoes Muffin Cups

My aunt always made funeral potatoes for every church gathering, and I'd watch her juggle that massive casserole dish while chatting with neighbors, inevitably sloshing a bit onto her sleeve. One afternoon, she mentioned wishing they were easier to serve without the mess, and I thought: what if we made them portable? These muffin cups were born from that moment, transforming the beloved classic into something you can actually hold without a fork and plate trailing behind you.

I made these for a Saturday morning wedding brunch last spring, and watching people light up when they bit into that creamy potato center with the crispy cornflake top felt like a small victory. Someone asked if they were "fancy," and I had to laugh because the secret is how simple they really are, just presented in a way that makes people feel like you've done something special for them.

Ingredients

• Frozen shredded hash browns, thawed: The foundation here—using frozen saves time and they thaw into the perfect texture without needing to squeeze out excess moisture like fresh potatoes would demand.
• Sour cream: This is your binder and moisture keeper; it prevents the cups from drying out in the oven and adds that tangy richness that makes people ask what your secret ingredient is.
• Condensed cream of chicken soup: The classic pairing that makes these taste like home, though cream of mushroom works beautifully if you're keeping things vegetarian.
• Shredded cheddar cheese: Sharp cheddar gives more flavor than mild, so don't skip the quality here; it's the backbone of what makes people come back for seconds.
• Melted butter: Use real butter, not margarine, because the flavor difference is what separates "nice" from "memorable."
• Yellow onion: Finely chopped so it distributes evenly and adds subtle sweetness throughout instead of big chunks that catch people off guard.
• Garlic powder: A gentle seasoning that whispers rather than shouts, complementing without overpowering the cheese and potato base.
• Kosher salt and black pepper: Season boldly here because frozen potatoes can be bland, and these cups need enough seasoning to carry flavor in every bite.
• Crushed cornflakes: The crunchy topping that makes these special, and yes, you can crush them by hand in a bag if you don't want another bowl to wash.
• Fresh chives: Optional but worth it; they add a tiny pop of color and freshness that balances all the richness.

Instructions

Get your oven ready and prep the pan:

Preheat to 375°F and grease your muffin tin thoroughly—there's nothing worse than potato cups that stick stubbornly to the edges. A quick spray of nonstick coating does wonders here.

Combine your base mixture:

In a large bowl, mix the thawed hash browns, sour cream, cream soup, cheese, melted butter, onion, and seasonings until everything is evenly distributed. You want the mixture creamy but with the potatoes holding their shape, not mushy.

Fill the muffin cups:

Spoon the mixture generously into each cup, pressing down gently so they're packed but not squished flat. This ensures they'll hold together when you remove them later.

Make the topping:

Toss crushed cornflakes with melted butter in a small bowl until each piece glistens, then sprinkle evenly over the filled cups. This is what gives you that satisfying crunch when someone bites in.

Bake until golden:

Slide into the oven for 25 to 30 minutes, watching for the tops to turn golden brown and the edges to set. You want a little jiggle in the very center but not wet.

Cool and remove carefully:

Let them rest in the pan for about 5 minutes so they firm up enough to handle, then run a thin knife around each edge and gently lift them out. They're more delicate than they look.

Finish and serve:

Scatter chives on top if you have them, and serve warm while the edges are still crispy and the centers are creamy.

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There's something about handing someone a warm potato cup and watching their face when they realize it's both elegant and deeply familiar. It's the kind of food that bridges the gap between "I made this with effort" and "this tastes like Sunday dinner," which is exactly where comfort food should live.

Why These Work for Brunch

Funeral potatoes have always been the unsung hero of any gathering, quietly disappearing while people rave about prettier dishes. But when you serve them like this, in individual cups, they become the star. They're elegant enough for a sophisticated breakfast spread but comforting enough that everyone, from the picky eaters to the adventurous ones, will reach for one.

Variations That Feel Like Discoveries

I've experimented with these quite a bit, and the beauty is that they're flexible. One time I swapped in Greek yogurt for half the sour cream and loved how it turned out lighter without losing that creamy texture. My neighbor added crispy bacon bits mixed into the potato base and suddenly had something that felt like brunch in a cup. The skeleton works perfectly for whatever direction your ingredients or mood take you.

Making Them Ahead and Reheating

The best part about these muffin cups is that they freeze beautifully, which means you can make a batch on a quiet Tuesday and reheat them on Saturday morning while everything else is chaos. Pop them in the oven at 350°F for about 10 to 12 minutes, covered loosely with foil so the tops don't burn while the insides warm through. People will genuinely think you woke up early and cooked, when really you're just clever.

• Make them up to 2 days ahead and store in the fridge, or freeze for up to 3 weeks for last-minute gatherings.
• Reheat gently to keep the potato base creamy instead of dried out, which is why that foil cover matters.
• If you're serving a crowd, bake a double batch because these disappear faster than you'd expect.

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These muffin cups have quietly become my answer to the question of what to bring to a gathering when you want to contribute something meaningful. They're humble enough not to overshadow the meal but memorable enough that people remember who brought them.

Recipe FAQs

→ Can I make these muffin cups vegetarian?

Yes, using cream of mushroom soup instead of cream of chicken makes this dish suitable for vegetarians.

→ What can I substitute for sour cream?

Greek yogurt is a great substitute for sour cream, offering a lighter and tangy alternative.

→ How do I achieve a crispy topping?

Mix crushed cornflakes with melted butter and sprinkle over the muffin cups before baking for a crunchy finish.

→ Can I prepare these ahead of time?

Yes, assemble the muffin cups and refrigerate before baking. Bake just before serving for best texture.

→ Are there gluten-free options available?

Use gluten-free cream soup and cornflakes to make this dish suitable for gluten-free diets.