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heart-shaped Herbs de Provence Idaho Potato Muffins in red heart dish

Herbs de Provence Idaho Potato Muffins

Herbs de Provence Idaho Potato Muffins are incredibly aromatic and bursting with the flavors of rosemary, thyme, oregano and lavender. Using Yukon Gold potatoes in the batter, the texture is soft and delicate. You will keep coming back for more.

Course Breakfast, Brunch, Snack
Cuisine American
Keyword great for Valentine's Day, great for brunch, great on-the-go snack
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 10 to 12
Calories 188 kcal
Author Valentina K. Wein


  • ½ cup unsalted butter, melted, divided
  • teaspoons dried Herbs de Provence, divided
  • cup Asiago cheese, grated
  • cup Idaho Yukon Gold potato (skin on) washed and dried, grated
  • ¾ cup Idaho Yukon Gold potatoes, peeled, cooked & mashed
  • ½ cup buttermilk
  • 1 large egg
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • teaspoons baking soda


  1. Preheat the oven to 375 degrees F, and line a muffin pan with cupcake/muffin liners. (To make heart shapes, you can use a marble, or a crumbled piece of foil, to place between the outside of the paper cup and the inside of each circle.) Set aside.

  2. To make the topping, in a small bowl, combine 3 tablespoons of the butter with 1/2 teaspoon of the Herbs de Provence, 1/4 cup of the cheese, and the grated potato. Set aside.

  3. In a medium-sized mixing bowl, combine the mashed potatoes with the buttermilk, egg, salt and sugar. Add the flour with the baking soda, and mix just until combined. Then fold in the remaining butter, Herbs de Provence and cheese.

  4. Fill each paper cup about 3/4 the way up with the batter, and divide the topping evenly, about a teaspoon on top of each one.

  5. Bake in the preheated oven until golden brown, about 25 minutes. Then let them cool in the pan for at least 15 minutes. Serve!