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Best Easy Sausage Apple Stuffing Muffins for Kids

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These Kid-Friendly Sausage Apple Stuffing Muffins are a quick, budget-friendly dinner idea that kids love. Portable stuffing muffins with crispy edges and soft centers, made with simple ingredients and ready in under 40 minutes.

Ingredients

Scale
  • 1 pound ground pork sausage (regular or mild breakfast sausage)
  • 1 medium apple, diced (Granny Smith, Honeycrisp, or Fuji)
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 1 box (6 ounces) stuffing mix (herb-seasoned, such as Pepperidge Farm)
  • 1 1/4 cups chicken broth (low-sodium)
  • 2 large eggs (room temperature preferred)
  • 2 tablespoons unsalted butter, melted (plus extra for greasing)
  • 1/2 teaspoon dried sage (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup standard muffin tin well with butter or nonstick spray.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add ground sausage and break it up with a spoon. Cook for 5-7 minutes until browned and no longer pink. Leave about 1 tablespoon of fat in the pan. Transfer cooked sausage to a large mixing bowl.
  3. Sauté the vegetables: In the same skillet, add diced onion and celery. Cook for 3-4 minutes until softened. Add diced apple and cook for another 2 minutes until slightly softened but still holding shape.
  4. Combine the stuffing base: Add cooked vegetables and apples to the bowl with sausage. Pour in dry stuffing mix and stir to combine evenly.
  5. Add the wet ingredients: In a small bowl, whisk together chicken broth, eggs, melted butter, and dried sage (if using). Pour over the sausage and stuffing mixture. Stir gently until everything is moistened. The mixture should look like wet stuffing—not soupy, not dry. If too dry, add a splash more broth; if too wet, let sit for 2 minutes.
  6. Fill the muffin tin: Scoop mixture into prepared muffin tin, filling each cup to the top. Press down gently with the back of a spoon to compact slightly, but do not pack too tight.
  7. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes until tops are golden brown and slightly crispy. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  8. Cool and serve: Let muffins cool in the pan for 5 minutes to set. Run a knife around the edges and pop them out. Serve warm.

Notes

Let muffins rest in the pan for 5 minutes before removing to prevent falling apart. These freeze beautifully—cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to 3 months. Reheat in a 350°F oven for 10 minutes or microwave for 45 seconds. The flavors deepen after a day in the fridge. For mini muffins, bake 10-12 minutes.

Nutrition

Keywords: stuffing muffins, sausage apple stuffing, kid-friendly dinner, budget dinner, easy stuffing recipe, portable stuffing, Thanksgiving leftovers

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