Oh my goodness, let me tell you about these Holiday Cornbread Stuffing Muffins! They’re the ultimate cozy addition to any holiday meal, and trust me, they’ll steal the show at your festive gatherings. Picture this: warm, savory muffins filled with the delightful flavors of sautéed onions and celery, all enveloped in the deliciously sweet cornbread base. They’re not just any side dish; they bring that comforting, homey feel to the table that makes you want to gather everyone around. Plus, they’re super easy to make ahead of time! I love that they’re so versatile too—perfect for Thanksgiving, Christmas, or whenever you feel like celebrating with a feast. You’ll find them irresistible, and I can’t wait for you to try them!
Ingredients
- 4 cups cornbread, crumbled
- 1 cup onion, diced
- 1 cup celery, diced
- 1/2 cup unsalted butter
- 2 cups chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
Make sure your cornbread is nice and dry for the best texture! You can use leftover cornbread if you have some, or bake a fresh batch ahead of time. Also, feel free to adjust the herbs to your liking—sometimes I like to throw in a pinch of rosemary for an extra flavor kick! Just remember to have everything prepped and ready to go before you start mixing, so it all comes together smoothly.
How to Prepare Holiday Cornbread Stuffing Muffins
Alright, let’s get into the fun part—making these scrumptious Holiday Cornbread Stuffing Muffins! Follow these steps, and you’ll be on your way to a delicious side dish that everyone will love.
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures your muffins bake evenly and get that golden brown color we’re all after. So, don’t skip it! While the oven heats up, you can get everything else ready.
Step 2: Sauté Onion and Celery
Now, grab a skillet and melt the butter over medium heat. Let it get nice and bubbly, and then toss in the diced onion and celery. Cook these veggies until they’re softened, about 5-7 minutes. This is where the magic happens—the aroma will fill your kitchen, and you’ll know you’re on the right track!
Step 3: Combine Ingredients
In a large bowl, combine your crumbled cornbread, sautéed onion, and celery, along with the sage, thyme, salt, and pepper. I like to use my hands to mix it all together—there’s something so satisfying about it! Just make sure everything is well incorporated and the herbs are evenly distributed throughout the cornbread.
Step 4: Add Broth and Eggs
Next, it’s time to bring it all together. Pour in the chicken broth and add in the beaten eggs. Stir everything until it’s well combined. You want a nice, moist mixture that holds together but isn’t too wet. If it feels too dry, you can always add a splash more broth!
Step 5: Fill Muffin Tins
Now, take your muffin tin and spoon the mixture into each cup, filling them about three-quarters full. Make sure to distribute it evenly so all your muffins bake up nicely! You can use a scoop or just a regular spoon. Don’t worry if they look a bit rustic—it’s all part of their charm!
Step 6: Bake
Pop those muffin tins into your preheated oven and bake for about 20-25 minutes. You’ll know they’re done when they’re golden brown on top and a toothpick inserted comes out clean. Keep an eye on them towards the end; you don’t want to over-bake!
Step 7: Cool and Serve
Once they’re out of the oven, let them cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set a bit and makes it easier to remove them without falling apart. Serve them warm, and I promise, they’ll be the star of your holiday table! You can even drizzle a bit of gravy over them for an extra special touch.
Tips for Success
To make sure your Holiday Cornbread Stuffing Muffins turn out absolutely perfect, I’ve got a few handy tips up my sleeve. First off, if you’re using leftover cornbread, make sure it’s a bit stale or dried out. This helps your muffins hold together better and adds a lovely texture! If you find your mixture is too dry after adding the broth and eggs, don’t hesitate to splash in a little more broth until you get that ideal moistness.
When it comes to herbs, feel free to get creative! If you love a bit of zing, add in some fresh parsley or even a dash of garlic powder for an extra flavor boost. Just keep in mind that fresh herbs will have a different potency than dried, so adjust accordingly.
Now, for storage: if you have any leftovers (which is rare, but it happens!), store them in an airtight container in the fridge for up to three days. And when you’re ready to enjoy them again, simply pop them in the microwave for about 30 seconds to a minute to warm them up. You can also reheat them in the oven at 350°F for about 10 minutes—this helps maintain that lovely texture!
Lastly, don’t be afraid to experiment with mix-ins! Chopped nuts, dried cranberries, or even some cooked sausage can take your muffins to a whole new level. Just remember, the key is to keep that delightful cornbread vibe while adding your personal touch. Happy baking!
Variations
Now, let’s talk about how you can jazz up your Holiday Cornbread Stuffing Muffins! There’s so much room for creativity here, and I absolutely love experimenting with different flavors. Here are some ideas to make these muffins your own:
- Herb Infusion: While sage and thyme are classics, don’t hesitate to mix things up! Fresh rosemary or parsley can add a bright note, and a hint of dill gives a delightful twist.
- Spicy Kick: If you like a bit of heat, consider adding a pinch of cayenne pepper or some diced jalapeños. It’ll bring a fun surprise to each bite!
- Sweet and Savory: For a sweet contrast, fold in some chopped dried cranberries or apples. They’ll provide a lovely burst of flavor that balances the savory notes beautifully.
- Nutty Goodness: Throw in some chopped walnuts or pecans for a delightful crunch! They not only add texture but also a nice nutty flavor that complements the cornbread perfectly.
- Cheesy Delight: Feeling cheesy? Mix in some shredded cheddar or crumbled feta for an extra layer of richness. Just remember to adjust the salt a bit, as cheese can be salty!
- Vegetable Medley: Want to sneak in some extra veggies? Finely chopped bell peppers or carrots can add color and nutrition, making your muffins even more wholesome.
These variations are just the tip of the iceberg! Feel free to combine a few ideas or come up with your own unique blend. The best part about cooking is making it your own, so have fun with it! I can’t wait to hear what delicious combinations you come up with!
Nutritional Information
Here’s the scoop on the nutritional values for each of your delightful Holiday Cornbread Stuffing Muffins! Keep in mind that these are approximate values based on the ingredients I use, so your results may vary slightly depending on your specific ingredients and portion sizes. But here’s what you can expect per muffin:
- Calories: 180
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 250mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 2g
- Protein: 4g
These little muffins are not only delicious but also packed with flavor! They make a great addition to your holiday feasts without overwhelming your diet. So go ahead, indulge a little—you know you want to!
FAQ Section
Can I use store-bought cornbread for these muffins?
Absolutely! Store-bought cornbread works just fine. Just make sure it’s a bit dry so that it holds together well in the muffins. If it’s too fresh, you might want to let it sit out for a bit to become a little stale.
What if I don’t have chicken broth?
No worries! You can use vegetable broth instead to keep it vegetarian. It’ll still add that lovely savory flavor. You can even use water in a pinch, but broth really enhances the taste!
How do I store leftovers?
Store any leftover muffins in an airtight container in the fridge, and they’ll be good for up to three days. Just make sure they cool completely before sealing them up to avoid sogginess!
Can I freeze these muffins?
Yes, you can! Just let them cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer bag. They’ll keep well for up to two months. When you’re ready to enjoy, just thaw them in the fridge overnight and reheat them in the oven or microwave.
What’s the best way to reheat them?
To reheat, you can either pop them in the microwave for about 30 seconds or bake them in the oven at 350°F (175°C) for about 10 minutes. This will help keep that wonderful texture intact!
For more delicious recipes, check out this cornbread stuffing recipe for a comforting holiday side dish!
Print
Holiday Cornbread Stuffing Muffins: 7 Cozy Comfort Bites
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
A savory dish perfect for holiday meals.
Ingredients
- 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
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
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