Holiday Stuffing Muffins

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Here’s a fun change for Thanksgiving this year. Instead of passing around a bowl of stuffing that grows soggy too soon, let your family feast on stuffing muffins. This twist on tradition turns the classic staple into individual muffins that bake up crispy on the outside and moist on the inside. This recipe combines buttermilk cornbread and crusty white bread into a must-try for all the stuffing lover at your table.

Holiday Stuffing Muffins on Round Plate with Sprig of Sage

Holiday Stuffing Muffins on Round Plate with Sprig of Sage
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Holiday Stuffing Muffins

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 349 kcal
Author Bob's Red Mill



Stuffing muffins

  • 10 oz. Bob’s Red Mill Cornbread cut into 1/2-inch cubes
  • 6 oz. Italian or French bread loaf cut into 1/2-inch cubes
  • 1/4 cup unsalted butter
  • 1 cup celery diced small
  • 2 cups yellow onion diced small
  • 1 Tbsp. fresh sage finely chopped
  • 1 Tbsp. fresh parsley finely chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1-1/2 tsp. poultry seasoning
  • 1/4 cup pine nuts
  • 2 eggs lightly beaten
  • 1-1/2 cups vegetable stock or chicken stock



  1. Preheat oven to 375 degrees F. Spray 8 x 8-inch baking pan.
  2. In large bowl, combine cornmeal and buttermilk; let sit 10 minutes.
  3. In another large bowl, mix together flour, sugar, salt, baking powder and baking soda. Add in cornmeal mixture, eggs and butter. Mix until well combined.
  4. Transfer to pan and bake until golden and toothpick inserted in center comes out clean, 25-30 minutes.

Stuffing muffins

  1. Preheat oven to 400 degrees F. On sheet pan, spread bread cubes and cornbread cubes in an even layer. Bake 10 minutes or until bread is crisp and light brown. Stir bread to prevent burning. Remove from oven and reduce temperature to 325 degrees F.
  2. In medium sauté pan over medium-high heat, melt butter, add onion and celery and cook, stirring occasionally, until tender, about 5 minutes. Stir in poultry seasoning, sage, parsley, salt, pepper and pine nuts and cook for another minute.
  3. To large bowl, add onion mixture and toasted bread cubes; mix with spatula until combined. Add stock and eggs and stir until combined.
  4. Line 12-cup muffin pan with baking cups. Spoon stuffing into each cup, mounding at the top. (Note: Pack stuffing in tightly to prevent muffins from falling apart.)
  5. Bake for 30-35 minutes, or until tops are browned.
  6. Let cool 5 minutes before removing from pan. Serve warm.

Recipe Notes

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Nutrition Facts
Holiday Stuffing Muffins
Amount Per Serving
Calories 349 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Trans Fat 0.4g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 89mg30%
Sodium 600mg25%
Potassium 307mg9%
Carbohydrates 46g15%
Fiber 3g12%
Sugar 11g12%
Protein 8g16%
Vitamin A 536IU11%
Vitamin C 4mg5%
Calcium 113mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.