Apple Stuffin’ Muffins

Apple Stuffing Muffins

Who else thinks stuffing is the best part of Thanksgiving? One of my fondest food memories is the wonderful aroma of onions and celery cooking in butter as mom began preparing the turkey in the morning of and, hours later, our tummies rumbling as the smell of sage and poultry seasoning magically drifted into every corner of our hilltop house as we waited impatiently for the bronzed bird to make it from oven to table. Now, as master of my own kitchen, I can make stuffing any time I want. Usually, the craving doesn’t hit until fall is in the air and I satisfy it with the delicious bread crumb and dried fruit stuffed Pork Chops that are a family favorite or variations on stuffed Portobello mushrooms.

But why should stuffing be just for dinner if you love it so much? I’ve salivated over stuffing muffins viewed around the blogosphere and on Pinterest and it’s been on my list of things to try for awhile now. The final push came last week when I tried a Blueberry Stuffin’ Muffin at the Very Blueberry pre-Thanksgiving feast at Erika’s house. I wanted to transform my all-time favorite Cornbread stuffing into a muffin that you could eat at any meal – breakfast, brunch, lunch and dinner.

Sweet or tart apples in cornbread stuffing are a perfect match – even better than sausage and cornbread stuffing which can be a little heavy in my opinion – and it so happened that I had the perfect apples adorning my kitchen counter. I’ve been noshing on these sweet  Green Dragon apples from Melissa’s Produce for the past two weeks and decided it was high time that I actually cooked something with them before they all disappeared!

Green Dragon Apples, new apple variety

They look very much like Golden Delicious apples don’t they? And there’s a good reason for that – Green Dragon Apples are a hybrid cross between a Japanese Orin and a Golden Delicious. These apples originated in Japan around 1920 and were named after the Chinese symbol for royalty. When College Girl was young her favorite apple was the Golden Delicious, because she wasn’t keen about biting into apples, she liked Golden Delicious because the skin was thin and tender and the apple not as hard as other common varieties. I wish she were home to taste these Golden Dragons – she would love the unique pineapple-pear sweetness.

She would also be happy to find one of these muffins in her lunch box because the love-of-stuffing gene seems to run in the family :)

Apple Stuffing Muffins, Thanksgiving recipes


Apple Stuffin’ Muffins
For all the Thanksgiving stuffing lovers out there - a favorite light cornbread apple stuffing made into muffins that can be enjoyed for breakfast, brunch, snack or with soup or salad any day of the year.
Serves: 12 muffins
  • 7 cups ¾ inch cubes Cornbread*
  • 2 tablespoons butter
  • 4 oz. diced pancetta
  • 1 small onion, chopped
  • 1 large crisp green apple, cored and chopped*
  • ½ cup pecan pieces
  • 1 teaspoons chopped fresh thyme
  • 1 teaspoons dried rubbed sage
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt (omit for low sodium)
  • 2 large eggs, beaten
  • 1 cup low-salt chicken broth
  1. Make cornbread (for this heart healthy, low sodium version I used my cornbread recipe). You may use store bought cornbread or your favorite recipe.
  2. Preheat oven to 350 degrees.
  3. Place cornbread cubes on two rimmed baking sheets in a single layer and dry in the oven for about 10 minutes while oven is heating. Remove from oven. Allow to cool, then put in a large mixing bowl.
  4. Melt 2 Tb. butter in large skillet over medium heat. Add the pancetta and sauté until brown. Then add the onions and cook to soften—2-3 minutes. Add the apples and soften another 3-5 minutes. Finally add the herbs and pecans. Toss and remove from heat. Add salt and pepper; stir to blend. Add vegetable mixture to bread and toss.
  5. Whisk the eggs and broth together and pour over the bread mixture. Toss and let it stand 5 minutes.
  6. Generously butter twelve nonstick muffin cups. Using your hands, form the mixture into balls and put into muffin pan.
  7. Bake muffins until golden, about 30 minutes. Cool in pan 15 minutes. Using a small knife, loosen muffins and gently remove from pan.
*A lot of the nutrients and fiber is in the peel so buy organic - no peeling required - the mixture is pureed in the end anyway.

Muffins can be made 1 day ahead and rewarmed (uncovered) in a microwave in 30-second intervals or covered loosely with foil and reheated in a 350°F oven for about 15 minutes.


Apple Cornbread Stuffin' Muffins

Serve these muffins as a little snack to keep the hungry masses happy until the big meal, as a side dressing or in place of dinner rolls – I bet there will be a few who won’t be able to wait!

Since these muffins aren’t going to be stuffed into the turkey, they should really be called “Dressin’ Apple Muffins”, but most people use the term “stuffing” to refer to both. In fact, with the addition of a little more low-sodium chicken or vegetable broth, this recipe could be used as your stuffing/dressing instead of muffins, if you prefer.

Green Dragon Apples POS SheetLook for Green Dragon apples in markets with a wide variety of produce or order directly from Melissa’s Produce.


Disclosure:  I was not compensated to write this post but I did enjoy a box of Green Dragon Apples from Melissa’s Produce. Any opinions expressed are my own. 


8 Responses to “Apple Stuffin’ Muffins”

  1. Ally's Kitchen November 19 at 9:06 am #

    Isn’t it amazing how the scents of childhood evoke our memories…like you, those smells of celery, onions, turkey roasting…omg, we’d turn on the old black and white TV w/rabbit ears and couldn’t wait for the Macy’s parade! This cornbread apple stuffing sound fabulous…love the addition of apples…refreshing!! Happy Thanksgiving, pretty girl! xo

  2. Jean November 19 at 12:42 pm #

    The stuffing is one of my favorite parts of the Thanksgiving meal, too. I could actually fill up on it alone if I don’t watch myself. I don’t think that would be a problem with this recipe, right? Sounds wonderful! Happy Thanksgiving, Priscilla!

    (PS: I completely forgot to follow up on your round-up! So sorry I missed it!)

  3. Laura (Tutti Dolci) November 19 at 4:15 pm #

    This is such a great Thanksgiving recipe; love that you used corn bread!

  4. anecdotesandapples November 19 at 8:14 pm #

    Stuffing has always been my favorite part of Thanksgiving…I really should make it more throughout the year! These muffins look so delicious and are so creative. Thank you for sharing them!

  5. (@ClinicalPosters) November 20 at 7:21 am #

    You always have such wonderful plating and photography!

  6. Minerva Thai (@MuchAdoBlog) November 20 at 9:14 am #

    These look positively divine. Stuffing in muffin form? Yum! Love the pictures too =]

  7. Pachecopatty November 21 at 1:17 pm #

    I saw these on Pinterest and thought this was such a great idea for a yummy taste of Thanksgiving for all of us stuffing lovers-Happy Thanksgiving to you 😉

  8. sippitysup November 23 at 10:36 am #

    I think stuffing is the best part of Thanksgiving and I think muffins are the best part of any day. Add that to a new type of apple and you’ve got a celebration. GREG

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