Best 7 Apple And Onion Stuffin Muffins Recipes

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**Savory and Aromatic Apple and Onion Stuffing Muffins: A Culinary Delight**

Indulge in the tantalizing aroma and delectable flavors of Apple and Onion Stuffing Muffins, a culinary symphony that combines the sweet crunch of apples, the savory notes of onions, and the comforting warmth of herbs and spices. These muffins are not just a side dish; they are a delightful treat that can be enjoyed as an appetizer, snack, or even a light meal. With their golden-brown crust, tender crumb, and explosion of flavors in every bite, these muffins are sure to become a favorite in your kitchen. This recipe article provides two variations of the Apple and Onion Stuffing Muffins: a classic version and a vegetarian version. Both versions promise an unforgettable taste experience, catering to different dietary preferences. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.

Let's cook with our recipes!

APPLE AND ONION STUFFIN' MUFFINS



Apple and Onion Stuffin' Muffins image

Provided by The Cooking Jar

Time 40m

Number Of Ingredients 12

4 tablespoons butter
2 tablespoons olive oil
1 yellow onion, finely chopped
4 celery hearts, chopped
3 apples, chopped
1 bay leaf
2 tablespoons poultry seasoning
1/4 teaspoon celery seed
Salt and pepper to taste
1/4 cup fresh parsley, chopped
8 cups stuffing mix
3 cups chicken stock

Steps:

  • Over medium high heat, melt butter in the pan and add olive oil
  • Add onions, celery, apples and bay leaf
  • Add poultry seasoning, celery seed and season with salt and pepper to taste
  • Saute for 5 minutes until vegetables are soft
  • Add parsley and stuffing mix and stir to combine
  • Pour in chicken stock and stir to mix until all the stuffing has absorbed the liquid
  • Remove bay leaf
  • Grease a muffin pan and mound up the stuffing in the muffin cups
  • Bake at 375 degrees F for 10-15 minutes or until the tops are crisp
  • Let it sit for 10 minutes
  • Remove muffins and dish and serve warm

APPLE AND ONION STUFFIN' MUFFINS



Apple and Onion Stuffin' Muffins image

Transform your traditional stuffing into these delicious muffins.

Provided by Rachael Ray

Categories     bake,fruit,herbs,side,vegetables

Time 40m

Yield 12 servings

Number Of Ingredients 11

2 Tbsp extra virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow-skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 Tbsp poultry seasoning
¼ cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 - 3 cups chicken stock, available in paper containers on the soup aisle

Steps:

  • Preheat oven to 375ºF.
  • Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
  • Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

APPLE AND ONION STUFFIN'



Apple and Onion Stuffin' image

Provided by Rachael Ray : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 10

1 1/2 sticks butter, softened
About 2 cups chopped celery
3 to 4 McIntosh apples, skin on, cored, quartered and chopped
1 large yellow onion, chopped or 2 medium yellow onions, chopped
Salt and black pepper
Salt and black pepper
2 tablespoons poultry seasoning
8 cups cubed stuffing mix, such as Pepperidge Farm
4 to 5 cups chicken stock, as needed
1 egg, beaten (if preparing as "Stuffin' Muffins")

Steps:

  • Preheat the oven to 400 degrees F.
  • Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
  • Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
  • For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
  • For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

APPLE AND ONION STUFFING



Apple and Onion Stuffing image

A Thanksgiving Tradition in the home of Rachael Ray. **NOTE**I tried Rachael Ray's stuffing on Thanksgiving of 2006....It was okay, but not one I would make again. My tastes do not favor fruit in the mix. Maybe if I added my standard sausage mix to the recipe it would have survived the test and made a permanent place in my recipe files.

Provided by Sandylee

Categories     Apple

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil, plus
additional extra virgin olive oil, for oiling the pan
1/4 cup butter, softened
1 fresh bay leaf
4 celery ribs, and greens from the heart chopped
1 large yellow onion, chopped
3 mcintosh apples, quartered and chopped
salt & freshly ground black pepper
2 tablespoons poultry seasoning
1/4 cup fresh parsley leaves, chopped
8 cups cubed seasoned stuffing mix (recommended brand Pepperidge Farm) or 8 cups homemade croutons, of any bread you choose (pumpernickel and rye)
4 -5 cups chicken stock
1/4 cup butter, softened (for muffins only)
1 egg, beaten (for muffins only)

Steps:

  • Preheat the oven to 400°F.
  • Preheat large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
  • Add the parsley and stuffing cubes to the pan and combine.
  • Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.
  • Brush a cookie sheet with EVOO.
  • Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
  • ****************************************.
  • FOR INDIVIDUAL STUFFIN MUFFINS:.
  • Brush a 12 muffin cup holder with the remaining butter.
  • Add the beaten egg to the cooled stuffing mixture.
  • Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
  • Bake until set and crisp on top, 10-15 minutes.
  • Remove stuffin' muffins to a platter and serve hot or room temperature.

APPLE STUFFING MUFFINS



Apple Stuffing Muffins image

Take stuffing one step further with these fun single-serving portions baked in a muffin pan. The apples really keep them fresh, and even kids love them. -Tamara Huron, New Market, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 14 servings.

Number Of Ingredients 12

1/4 cup butter, cubed
3 tablespoons canola oil
1 large onion, chopped
2 celery ribs, chopped
3 medium apples, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
8 cups stuffing mix
3 cups vegetable broth
1 cup dried cranberries
1/4 cup minced fresh parsley

Steps:

  • In a large skillet over medium-high heat, heat butter and oil. Add onion and celery; cook and stir until tender. Add the apples, salt, rosemary and pepper; cook 4-6 minutes longer or until apples are tender. Remove from the heat. Stir in the stuffing mix, broth, cranberries and parsley., Fill greased muffin cups with a heaping 1/2 cup scoop. Bake at 375° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pans. Serve warm.

Nutrition Facts : Calories 229 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 897mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.

ONION AND APPLE STUFFING



Onion and Apple Stuffing image

I took this to my boyfriend's work Thanksgiving supper the first year he worked there. Now I get requests for this stuffing every year. I grew up with very different Thanksgiving stuffing so this is great for when I'm in the mood for something a little more traditional but still a little unique.

Provided by madsthegr8

Time 1h

Yield 18

Number Of Ingredients 12

cooking spray
½ cup butter, divided
2 tablespoons olive oil
2 medium Granny Smith apples, cored and diced
1 medium red onion, diced
4 stalks celery with leaves, diced
2 large cloves garlic, minced
1 (6 ounce) package cornbread stuffing mix
3 cups water, divided
1 (6 ounce) box turkey stuffing mix
2 cups chicken broth, or more as needed
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Put butter and olive oil in a skillet over medium heat. When butter has melted, add apples, onion, celery, and garlic; let sweat for 5 to 6 minutes.
  • Meanwhile, combine cornbread stuffing mix, 1 1/2 cups water, and 2 tablespoons butter in a microwave-safe bowl. Microwave on high power for 5 to 6 minutes. Remove from the microwave and fluff with a fork. Repeat with turkey stuffing mix, remaining 1 1/2 cups water, and remaining 2 tablespoons butter.
  • Combine softened apple-vegetable mixture and both stuffings in a large bowl; stir until everything is mixed together. Add 2 cups broth and stir again; it needs to be wet but not soupy. Add more broth (up to 1 cup) if needed. Transfer to the prepared baking dish.
  • Bake in the preheated oven until the top is slightly crunchy and the stuffing looks a lot drier than it did going into the oven, about 35 minutes. If more time is needed, bake in 10-minute increments.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 16.9 g, Cholesterol 14.3 mg, Fat 7.3 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 502.7 mg, Sugar 3.6 g

APPLE AND ONION STUFFING / MUFFINS



Apple and Onion Stuffing / Muffins image

This is a quick recipe I got from Rachael Ray's 30 Minute Meals Program. I skip the potatoes when making this with Roasted Pork.

Provided by katie in the UP

Categories     Apple

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1/2 cup butter, softened
4 stalks celery, and greens, chopped
1 bay leaf (fresh was recommended but I use dried)
1 medium onion, chopped
3 apples (Mcintosh suggested, I use what I have on hand)
salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed seasoned stuffing mix (recommended Pepperidge Farm)
2 -3 cups chicken stock

Steps:

  • Preheat oven to 375°F.
  • Preheat a large skillet over med high heat.
  • Add olive oil to skillet and 4 tbsp butter.
  • When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
  • Sprinkle the vegetables and apples with seasonings.
  • Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
  • Moisten the stuffing with chicken broth until all the bread is soft but not wet.
  • Butter 12 muffin cups, 2 tins, liberally with remaining butter.
  • Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
  • Remove bay leaf as you scoop the stuffing when you come upon it.
  • Bake until set and crisp on top, 10 to 15 minutes.
  • Remove stuffing 'muffins' to a platter and serve hot or room temperature.

Nutrition Facts : Calories 257, Fat 21.1, SaturatedFat 10.7, Cholesterol 43.1, Sodium 247.8, Carbohydrate 16.1, Fiber 2.6, Sugar 9.8, Protein 2.9

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