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Kid-Approved Cornbread Stuffing Muffins: Easy Individual Portions

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These cornbread stuffing muffins are perfectly portioned, crispy on the edges, and soft in the center—a fun, forgiving twist on traditional stuffing that kids and adults alike will love.

Ingredients

Scale
  • 1 box (15-16 oz) cornbread mix (e.g., Jiffy)
  • 1 cup chicken or vegetable broth, low-sodium
  • 1/2 cup unsalted butter, melted (plus extra for greasing)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 2 large eggs, lightly beaten
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/2 cup cooked and crumbled sausage
  • Optional: 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with butter or non-stick spray.
  2. In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add diced onion and celery; cook 5-7 minutes until soft and translucent. Remove from heat and let cool slightly.
  3. In a large bowl, combine cornbread mix, dried sage, dried thyme, salt, and pepper. Whisk to distribute herbs evenly.
  4. In a separate bowl or liquid measuring cup, whisk together remaining melted butter (about 6 tablespoons), beaten eggs, and broth. Ensure broth is not hot.
  5. Pour wet ingredients into dry ingredients, add sautéed vegetables, and stir gently with a wooden spoon until just combined (some lumps are okay). If using, fold in sausage or parsley.
  6. Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Do not press down or smooth tops.
  7. Bake for 15-18 minutes, until golden brown and tops spring back when lightly touched. A toothpick inserted in center should come out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for exactly 5 minutes. Run a butter knife around edges and gently lift out. Transfer to a cooling rack or serve warm.

Notes

Don’t overmix the batter—a few lumps are fine. Let sautéed vegetables cool before adding to prevent cooking the eggs. For extra flavor, toast the dry cornbread mix in a 350°F oven for 5-7 minutes before using. Start checking muffins at 13 minutes if your oven runs hot. These are best served warm but are also delicious at room temperature.

Nutrition

Keywords: cornbread stuffing muffins, individual stuffing, Thanksgiving side dish, kid-friendly stuffing, easy stuffing recipe

Find it online: https://ariaappetite.com/kid-approved-cornbread-stuffing-muffins-easy-individual-portions/