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Easy Kid-Approved Cornbread Sausage Stuffing Muffins

cornbread sausage stuffing muffins - featured image
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These kid-approved cornbread sausage stuffing muffins are proof that sometimes the best recipes come from the moments when everything goes wrong. They’re quick, easy, and perfect for family meals.

Ingredients

Scale
  • 1 box (15 oz or 425g) cornbread mix
  • 1 lb (450g) breakfast sausage
  • 1 cup (240ml) milk
  • 2 large eggs
  • 1/2 cup (120g) unsalted butter, melted
  • 1/2 cup (60g) shredded cheddar cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with cooking spray or butter.
  2. In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into small crumbly pieces, until no longer pink (about 8-10 minutes). Drain excess fat, leaving about 1 tablespoon for flavor. Set aside to cool slightly.
  3. In a large mixing bowl, whisk together the cornbread mix, salt, black pepper, and dried sage until evenly distributed.
  4. In a separate small bowl or liquid measuring cup, whisk together the milk, eggs, and melted butter until smooth and pale yellow. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are fine).
  5. Gently fold the cooked sausage, shredded cheddar cheese, and fresh parsley (if using) into the batter until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full (the batter should be mounded slightly above the rim).
  7. Bake for 18-20 minutes, until the tops are golden brown and spring back when lightly touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a cooling rack or plate. Serve warm.

Notes

Don’t overmix the batter to avoid tough muffins. Let the sausage cool before adding to the batter to prevent cooking the eggs. Grease the muffin tin well to prevent sticking. These muffins freeze beautifully; wrap individually and store in a freezer bag for up to 3 months.

Nutrition

Keywords: cornbread sausage stuffing muffins, kid-friendly, easy stuffing muffins, Thanksgiving stuffing muffins, breakfast sausage muffins

Find it online: https://goldensimmer.com/easy-kid-approved-cornbread-sausage-stuffing-muffins/