These moist stuffing muffins are filled with stuffing ingredients like sausage, onions, celery, and scallions, for very flavorful cornbread muffins.
I’m so happy to share one more Thanksgiving idea before the big day because out of all the recipe ideas I’ve done this year, these stuffing muffins are my favorite! This muffin recipe combines the best parts of two Thanksgiving dishes into one.
As I was falling asleep the other night, this idea came to me. Why not make cornbread muffins stuffed with stuffing?
I like the idea of stuffing but don’t particularly enjoy most of the stuffing I’ve eaten because I find it too mushy. I love cornbread, but sometimes it can be a little dry and no one else in my family seems to like plain cornbread and I end up having to eat the entire pan.
This combines the best of both worlds.
You get the taste of cornbread, but it’s also flavored with other ingredients which keep it from being dry and boring. And by adding the other ingredients, it tastes a lot like cornbread stuffing but without all the crumbliness.
For this recipe, I fiddled with my cornbread recipe, substituting some of the cornmeal with cornflour, which has a finer texture. This made the corn muffins have a richer corn flavor and a lighter crumb.
Ingredients
- All-purpose flour
- Cornmeal
- Corn flour
- Baking powder
- Granulated sugar
- Salt
- Buttermilk
- Large egg
- Vegetable oil
- Cooked and chopped pork andouille sausage
- Diced cooked celery
- Diced cooked onions
- Chopped green scallions
What really makes these flavorful are the sausage pieces. The sausage has a smoky spiciness to it. You can use whatever sausage you wish, but try to select something with a bold flavor.
How to Make Stuffing Muffins
Preheat oven to 375°F. Line muffin tin with cupcake liners.
In a large bowl, mix the flour, cornmeal, cornflour, baking powder, sugar, salt, buttermilk, egg, and oil. Scoop batter into the prepared muffin pan, filling between 1/2 to 2/3 full. You should be able to make 12 muffins.
In a separate bowl, combine the cooked sausage, celery, onions, and scallions. Scoop a heaping tablespoon of the filling into the middle of each muffin.
Bake the muffins for about 20 minutes at 375°F OR until muffins are baked through. Serve them warm and garnish with additional scallions if desired.
I loved, loved these. I’m not ashamed to say I devoured quite a few, minutes after finishing these photos.
In my defense, cornbread tastes best when it still has that crunchy exterior, so I had to eat them right away. Mr. K usually doesn’t eat cornbread and he loved them too, declaring me to be a “great cook.”
These stuffing muffins are going to become a new staple on my Thanksgiving menu.
More Thanksgiving Side Dishes
Cornbread Stuffing Muffins
Ingredients
For the cornbread muffins
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 1/2 cup corn flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1/3 cup vegetable oil
for the filling
- 1/2 -3/4 lb pork andouille sausage finely chopped, browned, and cooked. I sliced my sausages into 1/2 inch thick slices and then divided each slice into quarters
- 1/4 cup finely diced celery lightly sauteed so that they remain crunchy
- 1/4 cup finely diced onions lightly sauteed
- 3 tbsp chopped green scallions
Instructions
- Preheat oven to 375°F. Line muffin tin with cupcake liners. In a large bowl, add all the cornbread ingredients and mix with a whisk until everything is blended. Scoop batter into cupcake liners, filling between 1/2 to 2/3 full. You should be able to make 12 muffins.
- In a separate bowl, add all the filling ingredients and mix together. Scoop a heaping 1 tbsp of stuffing into the middle of each muffin. Try to make sure each one has an even amount of all the stuffing ingredients. I like having about 4-5 pieces of sausage in each one.
- Bake for about 20 minutes until muffins are done. Serve warm. Garnish with additional scallions if desired.
Notes
- Nutrition estimate includes 1/2 pound of sausage.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Disclaimer: Many of the ingredients used for this post were provided to me from Whole Foods La Jolla as part of my holiday post, which as you may recall, started with my deep fried turkey. All opinions in this post are my own.
looks absolutely fabulous going to make this today.
hope you enjoy!
These look amazing! Quick question, you think it’s pissible to make then without corn flour? (I have plenty of corn meal and all-purpose flour, but no corn flour).
I don’t recommend making them without the corn flour as the muffins won’t be as fluffy and moist.
Hi Kirbie!
Can I use a different oil (olive or coconut) instead of vegetable?
it think that should be fine!
Can I use mini cupcake baking dish
you definitely can but you may have a hard time getting much stuffing filling in such small cavities.
Hi!
How far in advance would you think I can make these for thanksgiving? Do you think day of is best? Or would night before work out?
Thanks!
I think the night before should be fine!
I figured that was the case… I’m a cook, but not a baker, lol!
I have been scouring the web for a new stuffing muffin recipe– and I keep ending up here! Question: do you think large (jumbo) muffin tins will work for this recipe with the same bake time? I have 6 trays of jumbo tins and only one regular. 🙂
you can make jumbo ones, but you’ll have to increase the bake time!
Wow – these are great! Made them this morning as a test run for Thanksgiving. The muffin was moist as well as flavorful and the filling was quite savory. Used Neese’s extra sage sausage and backed off the sugar a bit. Thank you for solving my bread vs. stuffing dilemma!
glad to help! I’m making these again this year too!
Never made cornbread muffins before, this is definitely a delicious recipe I need to try!
they are delish!