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Loaded Cheddar Bacon Mashed Potato Muffins with Easy Ranch Drizzle

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These loaded cheddar bacon mashed potato muffins are a delicious way to use up leftover mashed potatoes, packed with crispy bacon, sharp cheddar, and topped with a tangy homemade ranch drizzle. Perfect for breakfast, brunch, or as a cozy side dish, they’re make-ahead friendly and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups mashed potatoes (leftover or store-bought, about 480g)
  • 2 large eggs
  • 1/2 cup sour cream (120g)
  • 1 cup shredded cheddar cheese (110g, preferably sharp)
  • 6 slices bacon, cooked crispy and chopped
  • 2 green onions, finely sliced
  • 1/4 cup all-purpose flour (30g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 2 tablespoons unsalted butter, melted (28g)
  • For the Ranch Drizzle:
  • 1/4 cup mayonnaise (60g)
  • 2 tablespoons sour cream (30g)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1–2 teaspoons milk (to thin as needed)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with butter or nonstick spray.
  2. In a skillet over medium heat, cook 6 slices of bacon until crispy (about 8-10 minutes). Transfer to a paper towel-lined plate, then chop into small pieces.
  3. In a large bowl, whisk together mashed potatoes, eggs, sour cream, and melted butter until smooth.
  4. Stir in flour, baking powder, salt, black pepper, and garlic powder until just combined.
  5. Gently fold in shredded cheddar cheese, chopped bacon, and sliced green onions.
  6. Divide the batter evenly among the muffin cups (about 1/4 cup per muffin). Smooth the tops slightly.
  7. Bake for 18-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then run a butter knife around the edges and transfer to a wire rack.
  9. While muffins bake, make the ranch drizzle: In a small bowl, whisk together mayonnaise, sour cream, dill, parsley, lemon juice, garlic powder, salt, and pepper. Thin with milk until pourable.
  10. Serve muffins warm, drizzled generously with ranch sauce. Garnish with extra green onions or bacon if desired.

Notes

Let mashed potatoes come to room temperature for easier mixing. For gluten-free muffins, use a 1:1 gluten-free flour blend. For vegetarian, use plant-based bacon or omit bacon and add smoked paprika. Muffins can be made ahead and reheated; ranch drizzle is best made fresh. Add extra veggies like spinach or broccoli for variety.

Nutrition

Keywords: mashed potato muffins, cheddar bacon muffins, leftover mashed potatoes, ranch drizzle, brunch, comfort food, easy side dish, make-ahead, savory muffins

Find it online: https://bitefuljoy.com/loaded-cheddar-bacon-mashed-potato-muffins-recipe-easy-ranch-drizzle/