Cranberry Stuffing in Muffin Tins

If you’ve got a can of cranberry sauce in your pantry leftover from Thanksgiving, I’ve got the perfect recipe for you. This cranberry stuffing uses a can of cranberry sauce and is loaded with chopped ham and rich stock for good meaty flavor.  This post is sponsored by Swanson® who believe that a dish is only as good as what you put in it, which is why they  make their broths and stocks with only the highest quality meats and farm-grown vegetables. For more information visit

Delicious stuffing made using cranberry sauce and ham. These are cooked in muffin tins for a pretty presentation.

My mom makes the best stuffing and I’ve learned all about it from her. She usually does it in muffin tins because it looks nice and the cups are easy to serve or to help yourself to. That makes these a perfect side dish for when you have a big group coming over. It’s such a nice presentation and the controlled portions let you know exactly how many you have. What I learned from my mom about making stuffing in muffin tins is now in tutorial form over here.

A nice moist stuffing like this, moist from the rich addition of chicken stock, is great to have even if you’re not serving turkey or chicken. It adds a festive touch to any meal. And this recipe is especially festive because it has cranberry sauce in it. Why cranberry sauce? Because I always seem to have some leftover in the fridge or a can of it in the pantry and I just love adding it to everything this time of year. Check out some of my cranberry sauce ideas here.

O.K., so how do you make this stuffing? You mix together cubed bread, sauteed onions, chopped ham, seasonings, and cranberry sauce.

Then you whisk together some eggs and some delicious stock. I went with Swanson Organic Free-Range Chicken Stock because it’s made using high-quality ingredients that I actually recognize. It’s really like homemade stock that way.

The egg and stock mixture gets poured over the bread and you give it a good stir so that everything is nice and moist.

If you’ve got a non-stick muffin tin, then you can put the stuffing directly into the tin. If it isn’t non-stick, you’ll need to spray it with cooking spray or use muffin liners. Note that even with muffin liners spray is needed. Spray directly onto the paper because some brands stick to the stuffing a lot.

Then you fill the muffin cups.



Don’t stuff the cups too full and don’t pack the stuffing into them. Fill them loosely. Otherwise they’re too dense and take too long to cook through. Once they’re in the cups, your work is done. It’s easy breezy after this. You put them in the oven and let them be for a good 45 minutes.

I love recipes like this when I have people over because they don’t take long to prepare and then they cook while I socialize. While they’re in the oven you should definitely join in on some of the conversation your friends and family are having.

Once the muffins are cooked through and well-browned on top, they’re ready. Let them sit for 5 minutes and then run a knife around the cups just in case any cranberry sauce has oozed out and cooked between the liner and the cups. Then pop them out and serve them to your happy, hungry guests. Enjoy and have a great time!

Cranberry Sauce Stuffing with Ham


  • 2 Tbsp. unsalted butter
  • 1 onion
  • 10 small slices of bread (about 1 ounce each), cut into 1-inch cubes
  • 1 tsp. poultry seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 cup cubed ham
  • 3/4 cup whole berry cranberry sauce
  • 1/2 cup Swanson Organic Free-Range Chicken Stock
  • 2 large eggs


  1. Preheat oven to 350°F. Grease 10 muffin tins or line muffin tin with paper liners and spray the inside of each one well with cooking spray.
  2. Put the butter in a large microwave-safe bowl and microwave it 15 seconds at a time until melted. Add the chopped onion and microwave for 40 seconds at a time until onion is softened.
  3. Add the bread, poultry seasoning, garlic powder, salt and ham. Stir well. Add the cranberry sauce and stir again.
  4. Measure the stock into a spouted liquid measuring cup. Crack in the eggs. Whisk to combine. Pour over the bread mixture. Stir well. Scoop the bread mixture into the prepared muffin tin. Do not pack it in or push down. Just scoop it in.
  5. Bake until hot and cooked through in the middle and browned on top, 40-45 minutes.
Disclosure: This post is sponsored by Swanson®. All opinions are my own.

2 Responses to “Cranberry Stuffing in Muffin Tins”

  1. Asiya Subani — December 6, 2016 @ 8:21 am (#)

    Love these muffins made with cranberry stuffing…I can’t wait to make them this Christmas season…Just hoping to find some cranberries here in my country…If not cranberry which other fruit flavors can be used as the stuffing which would make these muffins taste as good as yours…?

    • Christine Pittman — December 7, 2016 @ 10:49 am (#)

      Asiya, I actually used canned cranberry sauce. You might be able to get that in your country, or even order it online.

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