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.

5 from 55 votes

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Course: Afternoon Tea, Sweet Treat

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 265kcal

Author: Sarah James

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

Metric - US Customary

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.