Easy Potato Muffins Recipe

  • June 26, 2026
Muffins

Easy Potato Muffins Recipe | Crispy, Cheesy & Delicious with 2 Eggs and Potatoes

If you have 2 eggs and a few potatoes at home, this easy potato muffin recipe is perfect for you. These crispy-on-the-outside, soft-on-the-inside potato muffins are packed with juicy chicken, mushrooms, and melted cheese, making them a delicious snack, breakfast, or light dinner. Made with simple and affordable ingredients, this recipe is sure to become a family favorite.

Why You’ll Love This Recipe

  • Easy to make with everyday ingredients
  • Crispy outside and soft inside
  • Filled with juicy chicken and melted cheese
  • Perfect for breakfast, snacks, or dinner
  • Kid-friendly and family-approved

Ingredients

For the Potato Muffins

  • 2 eggs
  • 3–4 medium potatoes, grated
  • 1 carrot, grated
  • Fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Sweet paprika
  • 2 tablespoons cornstarch
  • 1 chicken fillet, diced
  • 1 onion, finely chopped
  • 4–5 mushrooms, sliced
  • Vegetable oil
  • 100 g shredded cheese

For the Creamy Sauce

  • 3 tablespoons sour cream
  • 1 tablespoon mustard
  • Salt, to taste
  • Black pepper, to taste
  • 1–2 garlic cloves, minced
  • Fresh dill, chopped

How to Make Potato Muffins

Step 1: Prepare the Potato Mixture

Grate the potatoes and squeeze out as much excess water as possible. In a large bowl, combine the grated potatoes, grated carrot, eggs, cornstarch, chopped parsley, salt, black pepper, and sweet paprika. Mix everything until well combined.

Step 2: Cook the Chicken Filling

Heat a little vegetable oil in a frying pan over medium heat. Sauté the chopped onion until soft. Add the diced chicken and cook until lightly browned. Stir in the sliced mushrooms, season with salt, black pepper, and paprika, and cook until the mushrooms are tender.

Step 3: Assemble the Muffins

Lightly grease a muffin tin. Spoon a layer of the potato mixture into each cup, then add a spoonful of the chicken and mushroom filling. Sprinkle shredded cheese on top and cover with another thin layer of the potato mixture.

Step 4: Bake

Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until the tops are golden brown and crispy.

How to Make the Creamy Sauce

In a small bowl, combine the sour cream, mustard, minced garlic, chopped dill, salt, and black pepper. Mix well until smooth. Serve alongside the warm potato muffins.

Serving Suggestions

Enjoy these cheesy potato muffins fresh from the oven with the creamy garlic sauce. They also pair perfectly with ketchup, chili sauce, or a fresh green salad.

Tips

  • Squeeze the grated potatoes well to remove excess moisture.
  • You can substitute the chicken with ground meat or extra vegetables.
  • Mozzarella or cheddar cheese works best for a rich, cheesy flavor.
  • If you don’t have an oven, you can cook them in a covered pan over low heat.

Frequently Asked Questions

Can I make these potato muffins ahead of time?
Yes. Store them in the refrigerator for up to 3 days and reheat before serving.

Can I freeze them?
Absolutely. Freeze the baked muffins in an airtight container for up to 2 months.

What cheese works best?
Mozzarella, cheddar, or a blend of both gives the best texture and flavor.

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