1. Prepare the Mashed Potatoes
Peel, boil, and mash the potatoes until smooth. Let them cool slightly so they don’t scramble the eggs later.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, pepper, and garlic powder.
3. Make the Wet Mixture
In another bowl, combine mashed potatoes, eggs, milk, and melted butter. Stir until smooth.
4. Combine & Fold
Pour the wet mixture into the dry ingredients. Stir gently, then fold in diced ham, shredded cheese, and chives. Don’t overmix — just enough to combine.
5. Bake the Muffins
Spoon batter evenly into a greased or lined 12-cup muffin tin. Bake at 375°F (190°C) for 20–25 minutes, or until golden brown and a toothpick comes out clean.
6. Serve & Enjoy
Let muffins cool slightly before removing from the tin. Serve warm with a dab of butter — or even sour cream for extra indulgence.
Serving Suggestions
- Pair with a fresh green salad for a light lunch.
- Serve alongside scrambled eggs for a full breakfast spread.
- Pack them in a lunchbox with fruit for a balanced meal.
- Add a little hot sauce or mustard on top for a flavor boost.
Tips & Variations
- Make them cheesy: Add extra cheese on top before baking for a melty crust.
- Veggie upgrade: Fold in spinach, zucchini, or bell peppers for added nutrition.
- Mini version: Use a mini muffin tin for bite-sized appetizers.
- Storage: Keep in the fridge for 3 days, or freeze up to 2 months. Reheat in the oven for best texture.
These Savory Potato & Ham Muffins are proof that muffins don’t always have to be sweet. They’re warm, comforting, and versatile enough for any time of day. Once you try them, you’ll always want a batch ready in the freezer!