Why Make This Recipe
These muffins turn simple stuffing into a special, individual serving. The rich, savory stuffing goes perfectly with the bright, sweet cranberry glaze. This recipe uses leftover stuffing in a new way, cutting down on food waste. You can make parts of this dish ahead of time, which helps a lot. While great for holidays, these muffins are also good as a side dish for any meal.
How to Make Stuffing Muffins with Cranberry Glaze
You will combine stuffing with eggs, broth, and butter, then bake it in a muffin tin. While the muffins bake, you will make a cranberry glaze using cranberries, sugar, and orange juice. Finally, you will pour the warm glaze over the cooked muffins.
Ingredients of: Stuffing Muffins with Cranberry Glaze
- For the Stuffing Muffins:
- Leftover (or freshly made) stuffing – 4-5 cups
- Large eggs – 2, lightly beaten
- Chicken or vegetable broth – 1/2 cup (add more if needed)
- Melted butter – 2 tablespoons
- Fresh sage, chopped – 1 tablespoon (optional)
- Black pepper – 1/2 teaspoon
- For the Cranberry Glaze:
- Fresh or frozen cranberries – 1 cup
- Granulated sugar – 1/4 cup (change to your taste)
- Orange juice – 1/4 cup
- Water – 2 tablespoons
- Orange zest – 1/2 teaspoon (optional)
Directions of: Stuffing Muffins with Cranberry Glaze
- Get Your Stuffing Ready: If using leftover stuffing, make sure it is at room temperature. If making fresh stuffing, cook it and let it cool a bit.
- Mix Muffin Ingredients: In a big bowl, gently mix the stuffing with the beaten eggs, broth, melted butter, chopped sage (if you want), and black pepper. Mix just until everything is together. Do not mix too much. The mix should be wet enough to stick together, but not soaking wet. Add more broth if you need to.
- Get Muffin Tins Ready: Heat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or put paper liners in it.
- Fill Muffin Tins: Spoon the stuffing mix into each muffin cup. Gently press down so they are firm and keep their shape. Fill them almost to the top.
- Bake the Muffins: Bake for 20-25 minutes, or until the Stuffing Muffins are golden brown and hot inside. A toothpick put into the middle should come out clean.
- Make the Cranberry Glaze: While the muffins are baking, put the cranberries, sugar, orange juice, and water in a small pot. Heat it until it gently boils, stirring sometimes.
- Cook and Thicken: Keep cooking for 8-10 minutes, or until cranberries break open and the sauce gets a little thicker. If you want a smoother glaze, you can gently mash some cranberries with a fork. Mix in the orange zest if you are using it.
- Glaze the Muffins: When the Stuffing Muffins come out of the oven and cool a little, pour a lot of warm cranberry glaze over them.
- Serve and Enjoy!
How to Serve Stuffing Muffins with Cranberry Glaze
These muffins are great as a side dish for holiday meals like Thanksgiving or Christmas. You can also eat them with roasted chicken or a salad for dinner. They make a nice brunch item with eggs and fruit. For parties, make smaller muffins in a mini muffin tin.
How to Store Stuffing Muffins with Cranberry Glaze
Store leftover muffins in a covered container in the refrigerator for up to 3-4 days. You can also freeze them for up to 2-3 months. To reheat, warm them in the oven or microwave.
Tips to Make Stuffing Muffins with Cranberry Glaze
- Do Not Mix Too Much: Mixing the stuffing too much can make the muffins tough. Just mix until everything is combined.
- Press Gently: Lightly press the stuffing into the muffin cups so they keep their shape, but do not pack them too tightly.
- Warm Glaze: Pouring warm glaze over slightly cooled muffins helps it stick well.
- Cool First: Let the muffins cool for a few minutes before adding the glaze. This stops the glaze from running off too quickly.
Variation
- Herbs: Use different fresh herbs like thyme, rosemary, or parsley in your stuffing for a different taste.
- Crunch: Add chopped pecans or walnuts to your stuffing for more texture.
- Spiced Glaze: A little cinnamon or grated fresh ginger can make your cranberry glaze warmer.
- Savory without Glaze: If you do not want a sweet glaze, skip it. Instead, stir in a teaspoon of crème fraîche or sprinkle Parmesan cheese before baking.
FAQs
Q1: Can I make Stuffing Muffins with Cranberry Glaze before I need them?
Yes! You can make the stuffing mix a day ahead and keep it covered in the fridge. You can also make the cranberry glaze beforehand and store it in the fridge. When you are ready to bake, let the stuffing mix come to room temperature, bake the muffins, and gently heat the glaze before pouring it on.
Q2: What kind of stuffing works best for these muffins?
Most kinds of stuffing work well! Bread-based stuffing, cornbread stuffing, or even rice-based stuffing all work. Make sure it is moist enough to stick together in the muffin shape. If your stuffing is dry, add a little more broth or a beaten egg to help it bind.
Q3: How do I stop Stuffing Muffins from sticking to the muffin tin?
To prevent sticking, put plenty of butter or cooking spray in your muffin tin. You can also use paper muffin liners. If using liners, a light spray of cooking oil can help even more, especially with thicker stuffing mixes.
Cranberry Glazed Stuffing Muffins
Equipment
- Large bowl
- 12-cup muffin tin
- Small pot
- Oven
- Toothpick
- Fork
Ingredients
For the Stuffing Muffins
- 4-5 cups Stuffing Leftover or freshly made
- 2 Large eggs lightly beaten
- 1/2 cup Chicken or vegetable broth add more if needed
- 2 tablespoons Melted butter
- 1 tablespoon Fresh sage chopped (optional)
- 1/2 teaspoon Black pepper
For the Cranberry Glaze
- 1 cup Cranberries Fresh or frozen
- 1/4 cup Granulated sugar change to your taste
- 1/4 cup Orange juice
- 2 tablespoons Water
- 1/2 teaspoon Orange zest (optional)
Instructions
Stuffing Muffins
- If using leftover stuffing, bring it to room temperature; if making fresh, cook and cool it slightly.
- In a large bowl, gently mix the stuffing with beaten eggs, broth, melted butter, optional sage, and black pepper until just combined and moist.
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
- Spoon the stuffing mix into each muffin cup, gently pressing it down firmly and filling almost to the top.
- Bake for 20-25 minutes until golden brown and hot inside; a clean toothpick inserted into the center confirms doneness.
Cranberry Glaze
- While muffins bake, combine cranberries, sugar, orange juice, and water in a small pot and bring to a gentle boil, stirring occasionally.
- Continue cooking for 8-10 minutes until cranberries break open and the sauce thickens; mash some for a smoother glaze and stir in optional orange zest.
- Once muffins have cooled slightly, pour the warm cranberry glaze generously over them.
- Serve and enjoy your Cranberry Glazed Stuffing Muffins!