Chocolate Potato Muffins

You would never know leftover potato mash is used in these super moist delicious Chocolate Potato Muffins !


Everyone loves a muffin (especially a chocolate muffin) and believe it or not, leftover mashed potato is the secret ingredient in these moist and decadent chocolate mini loaves. Most muffins are best eaten fresh from the oven or at least on the same day but the potato keeps these beauties moist for a few days – if they stay around long enough that it !


Using potatoes in baking is not as strange as you might think and has been around for a long time. During the second world war, potatoes were a popular ingredient in bread, scones, pastries and cakes. Whilst staples like sugar and butter were rationed, potatoes could be grown in the garden and were more readily available. Homegrown potatoes were also encouraged as a way of freeing up valuable shipping resources.


I’ve used leftover mash to make the muffins so there was no need for me to peel and cook potatoes especially for the muffins. We nearly always have leftover mash potato in the fridge but if you don’t, it really is worth making a little extra to set aside for these delicious Chocolate Potato Muffins.You would never know leftover potato mash is used in these super moist delicious Chocolate Potato Muffins ! Obviously you don’t want to use a highly flavoured mash like garlic and chive or cheese, just use regular mashed potato made with butter, milk, salt and pepper – my tips for a perfect mash are here.

So far, none of my taste testers have guessed the secret ingredient and it’s been quite fun watching bemused faces trying to work out what it was I’d included. I’ve used my favourite chocolate frosting and chocolate flakes from my £1 Chocolate Fudge Cake to ice the mini loaves and if you haven’t got a mini loaf tin, the recipe works equally well in a muffin tin.

Chocolate Potato Muffins are so easy to make, simply add the mash to beaten eggs and buttermilk.

Whisk together.

Add to your dry ingredients and mix together.

Spoon the mixture into your mini loaf tin (I used a Lakeland Mini Loaf Tin) and bake in the oven for 20 minutes.

Spoon chocolate frosting over each mini loaf or muffin and decorate with extra chocolate.You would never know leftover potato mash is used in these super moist delicious Chocolate Potato Muffins !

Here’s the recipe in quick printable format so you can have it to hand while you try it out.

5.0 from 2 reviews
Chocolate Potato Muffins
 
Prep time
Cook time
Total time
 
You would never know leftover potato mash is used in these super moist delicious Chocolate Potato Muffins !
Author:
Recipe type: Muffins
Cuisine: Baking
Serves: 12
Ingredients

Muffin Batter:
  • 200 g (1 ½ cups) plain flour
  • 50 g (⅓ cup) cocoa powder
  • 2 teaspoons instant espresso coffee powder
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 100 g (½ cup) golden caster sugar (I used Whitworths)
  • 2 eggs beaten
  • 100 ml (⅓ cup + 2 tablespoons) buttermilk or half milk and half yoghurt
  • 100 ml (⅓ cup + 2 tablespoons) rapeseed oil
  • 150 g (5 oz) leftover mashed potato

Chocolate Frosting:
  • 50 g (2 oz) butter
  • 4 tablespoons milk
  • 50 g (2 oz) dark chocolate
  • 200 g (1 ½ cups) icing sugar
  • 50 g (⅓ cup) cocoa powder
  • Optional: Chocolate curls
Instructions
  1. Grease and line a 12 hole mini loaf tin or muffin tin and preheat oven to 200℃ / 400℉ /Gas Mark 6

Make your muffins:
  1. Put the eggs, buttermilk and oil into a large jug and whisk until combined.
  2. Add the mashed potatoes to the mixture and whisk together - it will look a bit grainy but don't worry.
  3. Sift the flour, cocoa powder, coffee powder, baking powder and bicarbonate of soda into a large mixing bowl.
  4. Add the wet chocolate mash mixture and mix together until combined.
  5. Equally divide the mixture between the holes in your mini loaf tin or muffin tin, filling them to about three quarters full.
  6. Bake in the oven for 20 minutes until golden brown. Remove from the oven and leave to cool for 10 minutes before turning them out onto a cooling rack.
  7. Bake for 20 minutes

Make your chocolate frosting:
  1. Heat the butter and chocolate in the milk until just melted,. For convenience, I use a bowl in the microwave for approximately 30 seconds to 1 minute.
  2. Sieve the icing sugar and cocoa and add to the milk, butter and chocolate mixture, whisking together until smooth and leave to cool.
Notes
Don't use a highly flavoured mash like garlic and chive or cheese, just use regular mashed potato made with butter, milk, salt and pepper.

 

Pin Chocolate Potato Muffins for later:You would never know leftover potato mash is used in these super moist delicious Chocolate Potato Muffins !

I’m entering Chocolate Potato Muffins into a couple of challenges this month:

Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Sarah over at From Plate To Pen.

The No Waste Food Challenge hosted by Elizabeth over at Elizabeth’s Kitchen Dairy.


I’m linking Chocolate Potato Muffins to:

Fiesta Fridays

Bake of the Week co-hosted by Sarah at Maison Cupcake & Helen at Casa Costello (this week hosted by Sarah)

(Visited 800 times, 1 visits today)

54 thoughts on “Chocolate Potato Muffins

  1. I’ve never used mashed potato in a cake or muffin before – I’m impressed that they do actually look just like muffins on the top too! Unfortunately my husband doesn’t like mashed potato so we rarely eat it but every so often I make some and this would definitely be an incentive!

    • Thanks Corina, what a shame your husband doesn’t like mashed potato, I reckon it’s worth making some just for the muffins though:)

  2. I have made pastry before with leftover mash but never with muffins. I love how chocolatey they look and I’m sure they tasted wonderful. Thank you for linking with #CreditCrunchMunch.

    • Thanks Sarah, they were delicious. I like the idea of making pastry with leftover mash, a pleasure to link up with #CreditCrunchMunch 🙂

  3. Did you know I made so much mashed potatoes the week of St. Patrick’s Day? And I was looking for creative ways to use the leftover, one of them was a mashed potato cake. But I chickened out last minute thinking I wouldn’t be able to pull it off. But look at these muffins!! They look so wonderfully fluffy and moist and just gorgeous! Wish I had this recipe then. Oh well, next time I make mashed potatoes, I’ll make sure there’ll be extra. ??

    • Now that is bad timing, lol. Hope you get to have some mash soon and these muffins really are easy to make. Thanks for popping by Angie x

    • Thanks Lucy, I think it’s the dark chocolate and butter that gives the icing a shiny finish. Let me know how you get on.

    • Thanks for popping by Anjana, potato mash does work so well in bread, it’s well worth trying some in chocolate muffins 🙂

  4. I made chocolate cake once with left over mash and it worked a treat, although I much prefer the sound of your recipe and love the individual portions as it can be very rich. You have inspired me to give it another go soon :). Thank you for joining us at #BloggerClubUK hope to see you again soon.

    • Thanks Clare, the mini loaves size does work well. A pleasure to link up with #BloggerClubUK & I’m sure I’ll be linking up agin soon x

    • Thanks Jenny, they’re the best chocolate muffins I’ve made & they’ve become a firm favourite here at the Kitchen Shed.

  5. This is so cool! I never would have thought to use leftover potatoes to make a moist muffin. I want to give it a try! But, I never have leftover mashed potatoes, I always eat them all! Haha! 😉

  6. This is definitely new to me Sarah! Especially that historically it was common so many different baked goods. But it makes perfect sense after your explanation: potatoes are about the only thing that even I can grow successfully, and I can imagine how moist the potatoes must make the cake! I must try this sometime 😀

  7. These sound AMAZING Sarah! I am certainly going to try these, however my lovely hubby has a passion for potatoes (in all of there guises) and we never have any left over following a meal – I shall just have to hide some from him 😉 Pinning.
    Angela x

    • Thanks Angela, hope you manage to hide some mash from your hubby 🙂 Thanks for pinning & look forward to hearing how you get on x

  8. Well this is by far the best use of mash potato I have ever seen! If this is what I can do with it I might make it more often haha :p Thanks for linking to #YumTum this week 🙂

  9. What a fantastic idea – we always have leftover mash from Sunday dinner! We will have to try this – it is not something I was familiar with. They certainly look delicious 🙂 #YumTum

  10. What a fabulous idea. I love putting unusual ingredients into cakes. Chocolate and beetroot is a particular favourite of mine.

    I love your blog, I followed you months ago after finding a fab recipe on there.
    Your self saucing rhubarb and custard pudding was a real hit in our house!

    • Thanks Maria, I like beetroot in a chocolate cake too. Thanks for following me, so pleased to hear you enjoyed my Self Saucing Rhubarb & Custard pudding. It’s a real pleasure to get such positive feedback on a recipe.

    • Thanks Shaheen, I was thinking of trying my muffins with sweet potato next, reckon I’ll have to give it a go.

  11. What an awesome thing to do with leftover mash – move over bubble and squeek – hello gorgeous little chocolate cakes! I have the same problem as Mandy – my kids appetites are very variable and I aways seem to overestimate what they will eat – these would be the perfect thing to make with the leftovers! Thanks for sharing them! Eb x

  12. What a fantastic idea – absolutely love this. I always have leftover mashed potato – just don’t seem to be able to judge how much my kids will eat (much less than I think). #CookBlogShare

    • Thanks Mandy, it is tricky to guess how much kids are going to eat, you never know from one day to the next. Thanks for featuring Chocolate Potato Muffins in your leftovers article in The Metro.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: