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Cozy Cornbread Stuffing Muffins

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These Cozy Cornbread Stuffing Muffins are the perfect Thanksgiving side dish—portable, portion-controlled, and packed with all the classic flavors of traditional stuffing. Golden, crispy on the outside and tender on the inside, they’re a crowd-pleaser that comes together in just 35 minutes.

Ingredients

Scale
  • 1 box (15-16 oz) cornbread mix (e.g., Jiffy)
  • 2 large eggs, room temperature
  • 1/3 cup milk (or buttermilk)
  • 1/2 cup unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup cooked and crumbled sausage (optional)
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with butter or non-stick spray.
  2. In a large bowl, whisk together the cornbread mix, eggs, and milk until just combined. A few lumps are fine. Set aside.
  3. In a medium skillet over medium heat, melt the butter. Add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the celery has softened.
  4. Add the garlic, sage, thyme, rosemary, salt, and pepper. Cook for another minute until fragrant. If using sausage, add it now and cook until browned, about 3-4 minutes.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes. Remove from heat and let cool slightly—about 5 minutes.
  6. Pour the broth mixture into the cornbread batter. Fold gently with a rubber spatula until just incorporated. Fold in the fresh parsley.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm.

Notes

For make-ahead: underbake by 2 minutes and reheat later. For mini muffins, bake 10-12 minutes. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: cornbread stuffing muffins, Thanksgiving stuffing, easy stuffing recipe, cornbread muffins, holiday side dish, portable stuffing

Find it online: https://fizzlefork.com/cozy-cornbread-stuffing-muffins-easy-thanksgiving-recipe/