Mashed Potato Muffins (Sweet Muffin Recipe)

12 servings
33 min

Don’t let that leftover mashed potato go to waste when you can turn it into delicious mashed potato muffins. These sweet muffins are a simple snack idea or lunch box filler.

They have sultanas and cinnamon for a sweet flavour and are easy to make.

This recipe will make approximately 12 medium-sized muffins. We often use a mini muffin tray instead, to make perfect little bite-size lunch-box muffins for the kid’s bento boxes.

Mashed Potato Muffins

What to do when you have leftover mashed potato? All too often we do this so these muffins are a great way of using up the excess mash.

Or mash up some potatoes just for the purpose of making a batch of these yummy muffins, which are perfect for lunch boxes, morning tea or snack time.

Unlike most potato muffin recipes, this is a sweet recipe. You can enjoy these as a dessert substitute or to curb your sweet tooth cravings for morning tea.

Tips For A Perfect Sweet Muffin Top

When it comes to muffin tops, I definitely prefer mine in the kitchen! And just like my loaf recipe, these muffins are better with a little extra love before you bake them.

Once your mix is divided between your muffin tray sections, sprinkle each muffin with a generous amount of sugar, cinnamon and nutmeg.

Add a small dab of butter to each muffin as well.

This will give your muffins a crispier, sweet, golden-brown muffin crust that makes them that little bit extra!

Mashed Potato Muffins (Sweet Muffin Recipe)
Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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  • 1 cup cooked mashed potato
  • 1/2 cup sugar
  • 1 cup milk
  • 2 cups self-raising flour
  • 1.5 cups raisins/sultanas
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • A little butter

Preheat oven to 180 degrees Celsius (350 degrees F).
Prepare a 12-cup muffin tray.
Cream together mashed potatoes, sugar and milk.
Add flour, cinnamon, nutmeg and salt.
Fold in raisins.
Pour evening into muffin cups.
Sprinkle extra sugar, cinnamon and nutmeg on top of each muffin and add a small dab of butter to each.
Bake for approximately 18-20 minutes or cooked through.
Serve cold or warm with a smear of butter.
  • You can use leftover mashed potato from dinner, even if it has already been had milk and butter added.
  • Use a mini muffin tray for bite-size muffins, perfect for lunch boxes.
Holly @ Simplify Create Inspire
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