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+ servings
a few stacks of mesquite cheddar muffins on bright turquoise cloth

Mesquite Chipotle-Cheddar Potato Muffin Recipe

Valentina K. Wein
Once you try these muffins, you'll wish you had them around all the time! They're as deliciously flavorful as they sound.
5 from 4 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Breakfast, Snack, Brunch
Cuisine American, Mexican
Servings 10
Calories 155 kcal

Ingredients
  

  • ¾ cup all-purpose flour
  • ¼ cup mesquite flour
  • tablespoons golden brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 large egg
  • ¾ cup milk
  • 1/4 cup plain yogurt
  • 1 tablespoon chipotle chiles in adobo sauce, finely chopped
  • about ½ pound Idaho Russet potato, washed and dried
  • ½ cup mild cheddar cheese finely grated, divided
  • ¼ cup unsalted butter, melted and cooled to room temperature

Instructions
 

  • Set the oven and prepare pan. Preheat the oven to 350°F, and prepare a muffin pan with 10 paper liners.
  • Make the batter with everything except cheese and potato. In a large mixing bowl, combine the all-purpose flour with the mesquite flour, brown sugar, baking powder, baking soda and salt. Be sure everything is evenly blended together. Set aside.
    In another large bowl, use a whisk to lightly whip the egg. Then add the milk, yogurt and chipotles, and stir to blend.
    Make a well in the center of the dry ingredients. Slowly pour the wet ingredients in the well and mix just until you no longer see dry spots.
  • Grate potato. You will need 1 cup of grated potato. Grate the potato finely and then use your hands to squeeze out any excess liquid.
  • Add potato and cheese. Fold the grated potato, ¼ cup of the cheese and the melted butter into the batter and then use a large spoon or ice cream scoop, to add the batter to the paper cup lined muffin pan, filling each one about ¾ the way up. Sprinkle the remaining ¼ cup of cheese evenly among the muffins.
  • Bake. Bake in the preheated 350°F oven until the muffins are golden brown and no longer jiggle, 20 to 30 minutes.

Notes

Though mesquite flour is gluten-free, I find that without blending it with another flour, it's too strong. In the near future I'll be experimenting mixing it with other gluten-free flours.
Calorie count is only an estimate.
Keywords great for brunch, unique muffin recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.