Oh my goodness, I can’t tell you how much I adore these Holiday Cornbread Stuffing Muffins! They’re the perfect savory little bites that make holiday meals so special. I remember the first time I made them for Thanksgiving; my family was blown away! The blend of crumbled cornbread, aromatic herbs, and the warmth of butter fills your kitchen with a cozy scent that instantly makes you feel at home. Trust me, there’s something magical about that golden-brown exterior giving way to a soft, flavorful center. These muffins are not just a side dish; they’re a tradition in the making! Whether you’re serving them alongside turkey or enjoying them straight out of the oven, they’ll surely become a staple in your holiday feast. Get ready to impress your loved ones!

Ingredients List

4 cups cornbread, crumbled
1 cup onion, diced
1 cup celery, diced
1/2 cup butter
2 cups chicken broth
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten

How to Prepare Instructions

Making these Holiday Cornbread Stuffing Muffins is super straightforward, and I promise you’ll feel like a pro in the kitchen! Just follow these simple steps, and you’ll have a delicious dish everyone will rave about.

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This gets it nice and toasty for your muffins!
Next, melt the butter in a skillet over medium heat. You’ll want it to foam a bit, but keep an eye on it so it doesn’t brown.
Once the butter is melted, toss in the diced onion and celery. Sauté them for about 5-7 minutes until they’re softened and fragrant. Oh, the smell is heavenly!
In a large mixing bowl, combine the crumbled cornbread with the sautéed onion and celery, along with the sage, thyme, salt, and pepper. Give it a good mix.
Now, pour in the chicken broth and add the beaten eggs. Mix everything until it’s well combined. The mixture should be moist but not soupy.
Spoon the stuffing mixture into your muffin tins, filling each cup about three-quarters full. This allows them to rise beautifully!
Pop them in the oven and bake for 20-25 minutes. You want them to be golden brown on top and firm to the touch.
Once they’re out of the oven, let them cool for a few minutes before serving. They’re best enjoyed warm!

Nutritional Information Section

These Holiday Cornbread Stuffing Muffins are not only delicious but also come with some comforting nutritional stats! Here’s what you can expect per muffin:

Calories: 180
Fat: 8g
Protein: 4g
Carbohydrates: 22g
Sugar: 2g
Sodium: 250mg
Fiber: 1g
Cholesterol: 40mg

Keep in mind that these values can vary based on the specific ingredients and brands you use, so feel free to adjust as needed to fit your dietary preferences!

FAQ Section

Can I make these Holiday Cornbread Stuffing Muffins ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the fridge. Just scoop it into the muffin tins and bake them fresh right before serving for that warm, homemade taste.

What can I substitute for chicken broth?
If you’re looking for a vegetarian option, vegetable broth works beautifully! It brings great flavor without any meat, keeping these muffins deliciously savory.

Can I add other ingredients to the stuffing muffins?
Of course! Feel free to get creative. Chopped nuts, dried cranberries, or even some cooked sausage can add a fantastic twist to your stuffing muffins. Just remember to adjust the seasoning if you add something salty!

How do I store leftover muffins?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen for longer storage—just thaw and reheat before enjoying!

What’s the best way to reheat these muffins?
The best way to reheat is in the oven at 350°F (175°C) for about 10 minutes. This keeps them nice and crispy on the outside while warming them through.

Why You’ll Love This Recipe

Quick and easy preparation—perfect for busy holiday gatherings!
Savory flavor that complements any festive meal, especially turkey!
Golden-brown, crispy tops with a soft, flavorful center.
Individual servings make them easy to share and enjoy.
Can be made ahead of time and reheated, saving you time on the big day.
Versatile enough to customize with your favorite herbs and add-ins.

Tips for Success

To make your Holiday Cornbread Stuffing Muffins absolutely perfect, here are some of my tried-and-true tips that will elevate your dish!

Use Day-Old Cornbread: If you can, let your cornbread sit out for a day before using it. This helps it dry out a bit, making for a better texture in your muffins.
Don’t Skip the Sauté: Sautéing the onion and celery in butter not only adds flavor but also prevents them from being crunchy in the final bake. Trust me, you want that soft, aromatic base!
Adjust Herbs to Taste: Feel free to experiment with the herbs! If you love rosemary or parsley, toss some in for a personal touch. Just remember to keep the balance right.
Check for Doneness: To ensure your muffins are baked perfectly, insert a toothpick in the center—if it comes out clean, they’re ready!
Let Them Cool: Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. This helps them set up nicely and makes it easier to remove them without breaking.

Variations

These Holiday Cornbread Stuffing Muffins are a fantastic base, and you can easily customize them to suit your tastes! Here are some fun ideas to switch things up:

Add Dried Fruits: Toss in some dried cranberries or apricots for a sweet twist that complements the savory flavors beautifully.
Mix in Nuts: Chopped pecans or walnuts add a delightful crunch and richness. Just be sure to keep an eye on the seasoning if you’re adding salty nuts!
Try Different Herbs: If you’re feeling adventurous, experiment with herbs like rosemary, marjoram, or even a dash of Cajun seasoning for a kick!
Incorporate Veggies: Sautéed mushrooms, bell peppers, or even spinach can boost the flavor and nutrition. Just remember to chop them finely!
Go Cheesy: For a cheesy variation, mix in some shredded cheese like cheddar or gouda. It melts beautifully and adds a creamy texture!

Feel free to get creative—these muffins are so versatile, and I can’t wait to hear how you make them your own!

Storage & Reheating Instructions

Storing your delicious Holiday Cornbread Stuffing Muffins properly is key to keeping them fresh and tasty! Once they’ve cooled, place any leftovers in an airtight container. They’ll stay good in the fridge for about 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe bag. This helps prevent freezer burn and keeps that delightful flavor intact!

When you’re ready to enjoy them again, simply thaw the muffins in the fridge overnight if they’re frozen. For reheating, I recommend popping them in the oven at 350°F (175°C) for about 10 minutes. This way, they’ll get that lovely crispiness back on the outside while staying warm and soft inside. You can also microwave them for about 30 seconds if you’re in a hurry, but the oven method is definitely my favorite for preserving that perfect texture! Enjoy every bite!

Holiday Cornbread Stuffing Muffins That Warm Your Heart

Author: CakesLouna
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A savory dish perfect for holiday meals.

Instructions

Preheat your oven to 350°F (175°C).
Melt butter in a skillet over medium heat.
Add onion and celery; cook until softened.
In a large bowl, combine cornbread, onion, celery, herbs, salt, and pepper.
Mix in chicken broth and beaten eggs.
Spoon mixture into muffin tins.
Bake for 20-25 minutes until golden brown.
Let cool slightly before serving.

Notes

Can be made ahead and reheated.
Adjust herbs to taste.
Store leftovers in an airtight container.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 2g
Sodium: 250mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: Holiday Cornbread Stuffing Muffins

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