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Cranberry Stuffing Muffins

  • Author: Jocelyn Brown
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


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


  1. Preheat the oven to 350 degrees F. Grease a 12 count muffin pan with butter and set aside.
  2. In a large bowl, combine bread cubes, parsley, sage and cranberries and set aside.
  3. 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.
  4. Add the garlic and cook for an additional 2 minutes.
  5. 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.
  6. 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.
  7. Fill the greased muffin pan with around 1 cup of mixture per hole.
  8. Bake for 25-30 minutes or until the tops of the muffins are golden.
  9. Allow the muffins to rest in the muffin pan for at least 5 minutes before removing them from the pan.
  10. Serve and enjoy!