Leftover Mashed Potato Chocolate Muffins
Leftover Mashed Potato Chocolate Muffins is the perfect recipe to turn leftover mashed potatoes into deliciously decadent chocolate muffins with a chocolate glaze.
Quick and easy to make, Mashed Potato Chocolate Muffins can be on the table in around 30 minutes. Plus, they freeze well too.
Nearly everyone loves a muffin, especially a chocolate muffin. So who would believe leftover mashed potato could improve upon such a delightful treat ? Well, the humble potato makes the muffins lighter and fluffier, adding extra moisture and structure. Apparently, it’s all down to the water and starch content of potatoes working their magic in baked goods.
The best way to use potato in your bakes is to finely mash it without any additions. But repurposing leftover mash means you don’t have to make some specifically for baking.
I’ve adapted my Savoury Courgette Muffins recipe and replaced the courgette with potato. The chocolate flavour is enhanced with espresso powder, just as it is with my tried and trusted Chocolate Brownies recipe.
All our recipes here at The Kitchen Shed are blind taste tested by family and friends. So far, no taste tester has guessed the secret ingredient in my Leftover Mashed Potato Chocolate Muffins.
What equipment do I need ?
- Large mixing bowl
- Medium mixing bowl or Pyrex jug
- Whisk
- Silicone spatula, wooden spoon
- A standard 12 hole muffin tin – greased or lined with muffin cases.
What Ingredients do I need ?
In this perfect recipe for what to do with leftover mashed potatoes.
Muffin batter
- Plain flour or all purpose flour.
- Cocoa powder – use a high quality cocoa powder not drinking chocolate.
- Espresso coffee powder – only 2 teaspoons and don’t worry, there is no taste of coffee in the finished muffins.
- Baking powder and bicarbonate of soda / baking soda – essential to work with the Greek yogurt for light and fluffy muffins.
- Caster / Superfine sugar – as it dissolves more quickly than granulated / white table sugar. This results in a finer textured muffin.
- Eggs – I used large eggs at room temperature.
- Greek yogurt – use full fat yogurt to add richness to the muffins.
- Milk – I used full fat milk
- Rapeseed oil / Canola – or any neutral taste vegetable oil will work in the recipe.
- Leftover mashed potato – at room temperature. Don’t use a highly flavoured mash such as garlic and chive or cheese. Stick with regular leftover mash made with potatoes, butter, milk and salt. (add link to perfect mash)
Chocolate Fudge Glaze
- Butter – I used salted butter.
- Milk – I used full fat milk.
- Dark chocolate – to add extra richness to the glaze.
- Icing sugar – also called confectioner’s sugar
- Cocoa powder – use a good quality cocoa powder
- Optional: Chocolate curls for decoration.
How to make Leftover Mashed Potato Chocolate Muffins
Mashed potato chocolate muffins couldn’t be any easier.
- Simply add the mash to beaten eggs and buttermilk.
- Whisk together.
- Add to your dry ingredients and mix together.
- Spoon the batter, about a heaped tablespoon into each muffin case and bake in the oven for 20 minutes.
- Leave to cool for 10 minutes before turning out onto a cooling rack.
- Make your chocolate fudge glaze by heating milk with butter and chocolate until just melted.
- Add icing sugar and cocoa and whisk together until smooth and leave to cool.
- Spoon chocolate glaze over each muffin and decorate with extra chocolate.
How long do they keep ?
Once completely cool, store Leftover Mashed Potato Chocolate Muffins in an airtight container for up to three days.
Can you freeze these Chocolate Potato Muffins ?
These chocolate mashed potato muffins are freezer-friendly! Open freeze muffins for a couple of hours before putting into a food safe freezer bag.
Muffins will keep in the freezer for up to three months.
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If You Like This Recipe …you might also like:
- Chocolate Fudge Cake
- Dark Chocolate Walnut Brownies
- Bakery Style Chocolate Courgette Muffins
- Courgette Brownies
- Courgette Lemon Drizzle Cake
Pin Leftover Mashed Potato Chocolate Muffins For Later
Leftover Mashed Potato Chocolate Muffins
Equipment
- large mixing bowl
- Medium mixing bowl or Pyrex jug
- whisk
- Silicone spatula, wooden spoon
- A standard 12 hole muffin tin greased or lined with muffin cases.
Ingredients
Muffin batter
- 200 g plain flour/all purpose flour
- 50 g cocoa powder
- 2 teaspoons instant espresso coffee powder
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 100 g caster sugar
- 2 eggs beaten
- 50 ml Greek yogurt
- 50 ml milk
- 100 ml rapeseed/Canola oil
- 150 g leftover mashed potato
Chocolate Fudge Glaze
- 50 g butter
- 4 tablespoons milk
- 50 g dark chocolate
- 200 g icing sugar/confectioner's sugar
- 50 g cocoa powder
- Optional: Chocolate curls
Instructions
- Preheat oven to Gas Mark 6 / 200℃ / 180℃ Fan / 400℉
- Put the eggs, buttermilk and oil into a large jug and whisk until combined.
- Add the mashed potatoes to the mixture and whisk together – it will look a bit grainy but don’t worry.
- Sift the flour, cocoa powder, coffee powder, baking powder and bicarbonate of soda into a large mixing bowl.
- Using a spatula stir the wet ingredients into the dry until combined. Don’t overmix.
- Equally divide the mixture into each muffin case, filling them to about three quarters full.
- Bake in the oven for 20 minutes.
- Remove from the oven and leave to cool for 10 minutes before turning them out onto a cooling rack.
- Make the chocolate fudge glaze.
- 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.
- Add icing sugar and cocoa and whisk together until smooth and leave to cool.
- Spoon chocolate glaze over each muffin and decorate with extra chocolate.
Notes
- Don’t use a highly flavoured mash like garlic and chive or cheese, just use regular mashed potato made with butter, milk, and salt.
- The secret to soft fluffy muffins is to work quickly without over mixing. If you overwork the muffin batter you will end up with a denser and more rubbery muffin. As a guide, ten stirs is generally enough to make sure there are no pockets of dry flour.
- Leftover Mashed Potato Chocolate Muffins will keep for up to 3 days stored in an airtight container.
- These muffins are freezer-friendly! Open freeze muffins for a couple of hours before putting into a food safe freezer bag.
- They will keep in the freezer for up to three months. Thaw muffins at room temperature.
- Nutrition information is approximate and meant as a guideline only.
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
Wow, the icing on these is so shiny! They look delicious. Ingenious idea for using leftover mash which I must try out ASAP.
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.
What appetizing amazing special chocolate muffins!
I also love that yummy glaze on top!
Thanks Sophie, the chocolate glaze makes the muffins a lovely rich treat.
I love this idea!! They look amazing too
Thanks Michelle 🙂
Wow, Sarah, what a great way to use up some mash! I would never think of using it to make cakes. They look and sound so good. Thank you for sharing with #CookBlogShare x
Thanks Kirsty, a pleasure to share with #CookBlogShare x
Potato mash in cakes sounds intriguing. I’ve had potato rolls and bread, but not in sweet bakes.
Thanks for popping by Anjana, potato mash does work so well in bread, it’s well worth trying some in chocolate muffins 🙂
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
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! 😉
Thanks Gina, you could always try making double helpings of mash so you can try them 🙂
What cute little cakes! I have never used potatoes in something sweet, but it looks like a great idea!
Thanks Jenny, they’re the best chocolate muffins I’ve made & they’ve become a firm favourite here at the Kitchen Shed.
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 😀
Thanks, I’ve just planted my potatoes & look forward to making some muffins with them 🙂