Enjoy delicious, savory stuffing anytime with a batch of homemade cranberry stuffing muffins.
This unique stuffing muffin recipe is not only super easy to make with a boxed stuffing mix, but is also be a great way to use up any holiday leftovers.
These muffins are light, fluffy, and perfect for dipping into gravy.
The Perfect Side Dish
- The tartness of cranberries is the perfect combination with boxed stuffing.
- These muffins have a caramelized edge, a crispy crust, and a moist flavorful inside.
- Quick and easy cranberry ‘stuffin’ muffins can be made in less than 30 minutes.
Ingredients and Variations
Stuffing: Stove Top offers a variety of easy-to-make stuffing mixes. Just add an egg, cranberries, and a dash of thyme and it’s ready to bake. Choose a favorite and add a few mix-ins to make a different ‘stuffin’ muffin’ every time.
Mix-Ins: Think of anything that already goes into a great stuffing and add it in! Diced celery, apples, cheese, sliced mushrooms, chopped pecans, crumbled sausage or bacon bits.
How to Make Cranberry Stuffing Muffins
- Prepare stuffing (or use leftovers)
- Mix in the remaining ingredients.
- Bake (recipe below).
What To Serve With Stuffing Muffins
Stuffing muffins are a delish treat on their own smothered with a savory gravy, but they also go well with this easy turkey pot pie or smothered pork chops. Add a simple and fresh tomato salad or an easy grape salad and dinner is served!
How to Store Leftovers
Refrigerate leftover stuffing muffins in an airtight container for 3-4 days.
Freeze muffins by wrapping them individually in plastic wrap and then placing them in a zippered bag with the date labeled on the outside for up to 3 months.
Thaw in the refrigerator and reheat in a 300˚F oven for about 10 minutes or until heated through.
More Superb Stuffing Recipes
Did you enjoy this Cranberry Stuffing Recipe? Be sure to leave a comment and rating below!
Cranberry Stuffing Muffins
Equipment
Ingredients
- 1 (6 ounce box) Stove Top stuffing plus ingredients as directed on the box
- ½ cup fresh cranberries chopped
- 2 eggs
- ½ teaspoon thyme optional
- salt and pepper to taste
Instructions
- Preheat oven to 375°F. Coat muffin tray with cooking spray.
- Prepare Stove Top stuffing according to package directions. Add cranberries and allow to rest and cool slightly.
- Mix in egg and seasonings until evenly incorporated.
- Scoop a ½ cup of stuffing into each muffin cup.
- Bake for 15-20 minutes until golden.
Notes
- Nutrition calculated using prepared stuffing.
- Cool stuffing a bit before adding the egg and seasonings.
- Refrigerate leftover stuffing muffins in an airtight container for 3-4 days.
- Wrap individual stuffing muffins in plastic wrap, then in a zippered bag and freeze for up to 3 months.
- Thaw in refrigerator and reheat in a 300˚F oven for 10 minutes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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The flavor was great, I added l dried cranberries, celery, and sausage. After filling the muffin pan I pressed them down. But the muffins did not hold together. Wondering if using a second egg would hold it together, without making it to much like a omelette?
So glad you enjoyed these. You could certainly try a second egg, I don’t think it would make them too eggy.
The flavor was great, I added l dried cranberries, celery, and sausage. After filling the muffin pan I pressed them down. But the muffins did not hold together. Wondering if using a second egg would hold it together?
If adding too many add-ins you may need to include another egg to help hold it all together.