Stuffing Muffins with Cranberry Glaze
These delightful stuffing muffins offer all the comforting flavors of traditional stuffing in a convenient, individual portion, perfectly complemented by a sweet and tangy cranberry glaze.
Equipment
- Muffin tin
- Large bowl
- Whisk
- Wire rack
Ingredients
Stuffing Muffins
- 1 box stuffing mix
- 1.5 cups chicken broth
- 2 large eggs
- 1 cup celery finely chopped
- 0.5 cup onion finely chopped
- 0.5 cup butter melted
Cranberry Glaze
- 00.5 cup cranberry sauce
- 2 tablespoons orange juice
- 1 cup powdered sugar
Instructions
Stuffing Muffins
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- In a large bowl, combine the stuffing mix, chicken broth, eggs, chopped celery, and chopped onion; mix well.
- Stir in the melted butter until everything is evenly moistened.
- Divide the stuffing mixture evenly among the prepared muffin cups and bake for 25-30 minutes, or until golden brown and set.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Cranberry Glaze
- While the muffins cool, whisk together the cranberry sauce, orange juice, and powdered sugar in a small bowl until smooth.
- Once the muffins are completely cool, drizzle the cranberry glaze generously over each muffin before serving.
Notes
For extra flavor, consider adding a pinch of poultry seasoning or fresh herbs like sage and thyme to the stuffing mixture. You can also use vegetable broth instead of chicken broth for a vegetarian option.