These easy and delicious Cranberry Stuffing Muffins will become your go-to favorite holiday side dish. They go well with everything from turkey to ham and are even perfect for breakfast and as snacks!
I am constantly looking for the best, festive recipes especially now that the holiday season is in full swing. I love to try new recipes but I often find myself reaching for my classic family favorites.
These cranberry stuffing muffins are a delicious side dish that I make every year and I could not imagine Christmas without them. My family would not be happy if these muffins were missing from the Christmas dinner table.
Of course, I am happy to make as many cranberry stuffing muffins as my family wants. They are super easy to make and such a flavorful side dish. They go well with everything from roasted turkey to ham and they are even delicious to eat as a snack. I have often had a leftover cranberry stuffing muffin for breakfast and, I must say, they aren’t bad next to a cup of coffee either!
So, let me tell you about how to make the perfect cranberry stuffing muffins so you can get them on to your holiday dinner table too!
Cranberry Stuffing Muffins Recipe
Ingredients to Make Easy Cranberry Stuffing Muffins
Cranberry stuffing muffins have a lot of the same ingredients as a regular stuffing. So, if you have made big trays of stuffing in the past, these ingredients will look familiar. Here is what you need:
- Dried Bread– Stale, dried bread is best for stuffing because it will absorb more of the liquid and flavors that go into the stuffing. I like to slice my bread then leave it out on the counter overnight to get really dry.
- Parsley and Sage– These are my two favorite stuffing herbs. They go well with the flavors of the broth and the sweet cranberries. They really make the stuffing “pop”!
- Dried Cranberries– Dried cranberries add the perfect sweetness to the savory stuffing. The hint of red color is also beautiful in the muffins.
- Butter- Salted or unsalted butter will work for this recipe.
- Onions and Celery– Chopped veggies add so much flavor to stuffing. The celery adds a little bit of a crunch that I also love.
- Garlic– The more garlic the better, I always say! Garlic has a rich, savory flavor that makes foods come alive. Fresh garlic is always best!
- Vegetable or Chicken Broth– you can use either type of broth, depending on your preference. Both make delicious stuffing muffins. Use vegetable broth to make vegetarian stuffing muffins.
- Egg– Egg helps bind the ingredients together so the muffins will hold their shape.
- Salt and pepper– you always need salt and pepper!
Once you have all the ingredients you need, you will also need to grab a standard sized muffin tin, a large bowl, a large skillet, a small bowl, a whisk and a spatula. Then, you are ready to cook!
How to Make Cranberry Stuffing Muffins
It is so easy to make cranberry stuffing muffins which is one reason why they appear so often on my dinner table in the winter. Here is a quick look at how to make cranberry stuffing muffins from scratch.
1. Preheat your oven to 350 and grease a regular sized muffin tin. I like to use baking spray to be sure the muffin tin is well greased.
2. Add the bread, herbs and dried cranberries to a large bowl and toss together then set this bowl aside.
3. Add the butter to a large skillet and heat over medium heat. Add the onions and celery and sauté the veggies for about 8-10 minutes. They will get soft and almost transparent.
4. Add the garlic to the skillet and cook for another 2 minutes.
5. Scrape the sautéed veggies and butter from the pan and into the bowl with the bread. Mix the veggies into the bread and set aside again.
6. In a small bowl, whisk together the eggs, broth, salt and pepper and pour the mix into the bowl of bread. Toss everything together, coating all the bread in the egg mix.
7. Scoop the stuffing into the muffin tin, adding about a cup of mix per hole- pack it in tightly!
8. Bake the stuffing muffins for about 25-30 minutes. They will be golden brown on top and smell incredible!
9. Let the muffins rest for 5 minutes then pop them out of the muffin tin and enjoy while warm.
Seems like something you could definitely do, right? It’s really easy! The smell of the stuffing muffins baking in the oven is unbelievable- you are going to want to eat one the second they come out of the oven after smelling them baking for so long. And you should! They are so good when eaten warm and fresh.
Tips and Tricks for the Perfect Cranberry Stuffing Muffins
I always want to make sure my recipes work perfectly for you so I want to give you as many tips and tricks as possible. Here are a few pointers that will hopefully help you out!
- Make your own bread cubes rather than using ones from the store. Cut up any kind of bread into rough one inch squares and spread them on a rimmed baking tray. Let the cubes sit overnight to get crispy and dry.
- White sandwich bread, french baguettes and wheat bread are my favorite for making stuffing. You don’t want a bread that is too dense or moist as it won’t absorb much of the flavorful liquid.
- Any kind of fresh herbs will work well in this recipe. Rosemary, thyme or even basil will all be good in these stuffing muffins.
- Try using fresh cranberries in place of dried. They will add a sour, tangy taste that is quite good with the savory muffins.
How to Store Cranberry Stuffing Muffins
These stuffing muffins can easily be made in advance. They will keep in an airtight container for up to three days. You can pop them in the microwave for about 45 seconds to reheat them individually or you can reheat the whole batch in a 350 degree oven for about 5 minutes.
You can also freeze the baked stuffing muffins in a large, gallon sized freezer bag for up to two months. Let them defrost in the fridge and reheat them to make perfect, fresh muffins. Don’t you just love recipes that you can make in advance?!
I hope you give these stuffing muffin recipe a try because they really are a great addition to your holiday menu. They are actually just a great side dish for the entire year! No one will pass up a cranberry stuffing muffin in the spring either, I promise. Give them a try and let me know what you think! Enjoy!
MORE YUMMY SIDE DISHES TO TRY!
I hope you like this cranberry stuffing muffins recipe– be sure to give it a review below!Print
These easy and delicious Cranberry Stuffing Muffins will become your go-to favorite holiday side dish. They go well with everything from turkey to ham and is even perfect for breakfast and as snacks!
- 10 cups bread cubes, dried
- 2 tablespoons parsley, finely chopped
- 1 tablespoon fresh sage, finely chopped
- ½ cup dried cranberries
- 4 tablespoons butter, plus more for greasing muffin pan
- 1 cup yellow onion, diced (about 1 small onion)
- 1 cup celery, diced (about 4 stalks)
- 1 ½ teaspoons minced garlic (about 3 cloves)
- 1 ½ cups vegetable or chicken broth
- 1 large egg
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- Preheat the oven to 350 degrees F. Grease a 12 count muffin pan with butter and set aside.
- In a large bowl, combine bread cubes, parsley, sage and cranberries and set aside.
- Melt 4 tablespoons of butter in a large skillet or pan over medium heat. Add the onion and celery and cook until the vegetables start to soften and turn translucent, around 8-10 minutes.
- Add the garlic and cook for an additional 2 minutes.
- Add the cooked vegetables and any remaining melted butter from the pan to the bowl with the bread and gently stir to combine. Set aside.
- In a small bowl, whisk together the broth, egg, salt and pepper. Pour the egg mixture over the bread and vegetables and stir gently until everything is evenly coated.
- Fill the greased muffin pan with around 1 cup of mixture per hole.
- Bake for 25-30 minutes or until the tops of the muffins are golden.
- Allow the muffins to rest in the muffin pan for at least 5 minutes before removing them from the pan.
- Serve and enjoy!