Potato and Cheese Muffins Recipe

Name: Potato and Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Potato; 50 grams Cream cheese; 20 grams Butter; 50 grams Granulated sugar; 1 Egg; 50 grams Cake flour; 1/2 tsp Baking powder; 1 tbsp Skimmed milk; 1 Vanilla oil; 20 grams Potato; 1 tsp Granulated sugar

Servings: persons

1
Peel the potato skin and dice to 4-5 mm.
2
Soak in water for 5 minutes.
3
Drain well, and sprinkle granulated sugar.
4
Peel the other potato and microwave (500-600W) for 3 minutes, then mash well.
5
Bring the cream cheese and butter to room temperature naturally, or microwave for 20 seconds to soften.
6
Preheat the oven to 180C.
7
Knead the cream cheese and butter together, add the granulated sugar and mix until it becomes light and fluffy.
8
Add the beaten egg, vanilla extract, step 2 potato, and skimmed milk in that order, mixing well with each addition.
9
Combine and sift in the cake flour and baking powder, and mix with a rubber spatula until it becomes smooth.
10
Pour the batter into your mold and top each muffin with the step 1 potato.
11
Bake for 25 minutes at 180C.
12
When they're done, cool, then remove from the molds.
13
Transfer to serving plates.
14
Wrap and keep in the fridge if you are not eating immediately.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 grams Potato, 50 grams Cream cheese, 20 grams Butter, 50 grams Granulated sugar, and more.

Yes, Potato and Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato and Cheese Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions