Best 14 Citrus Stuffing Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Citrus stuffing muffins are a delightful combination of savory and sweet flavors, perfect for a holiday meal or a special occasion. With their moist and fluffy texture, these muffins are bursting with the zesty flavors of citrus fruits, while the addition of stuffing adds a hearty and savory touch. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating the perfect citrus stuffing muffins, from selecting the right ingredients to baking them to perfection.

Let's cook with our recipes!

CITRUS MUFFINS



Citrus Muffins image

Enjoy these baked citrus muffins that are ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 9

3 tablespoons sugar
3 teaspoons grated orange or lemon peel or combination
2/3 cup milk
1/3 cup vegetable oil
1 egg
1 2/3 cups Gold Medal™ all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
  • In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
  • Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Nutrition Facts : Calories 195, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg

CRANBERRY-CITRUS MUFFIN TOPS



Cranberry-Citrus Muffin Tops image

These soft and fluffy muffins tops are tart and sweet and require no special equipment. Chilling is a must to ensure the proper 'puffing' of the dough.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 12 muffin tops

Number Of Ingredients 14

Pan spray, for greasing
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/3 cup buttermilk
1 teaspoon orange or lemon zest
1 teaspoon pure vanilla extract
1 large egg
1 cup roughly chopped fresh cranberries, or thawed frozen
1/2 cup sugar, plus 1 1/2 tablespoons
6 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon orange or lemon juice

Steps:

  • Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
  • Sift the flour, baking powder, salt and baking soda together in a medium bowl.
  • Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
  • Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
  • Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
  • Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
  • Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
  • Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.

GRAVY-STUFFED STUFFING MUFFINS



Gravy-Stuffed Stuffing Muffins image

Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, but they're a must-try for any stuffing fanatic at your table.

Provided by Chef John

Categories     Holidays and Events Recipes     Thanksgiving

Time 3h55m

Yield 12

Number Of Ingredients 21

3 tablespoons unsalted butter
6 ounces sweet Italian turkey sausage, casings removed
¼ cup all-purpose flour
4 tablespoons chopped green onions
1 ½ cups cold milk
salt to taste
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
5 tablespoons unsalted butter, divided
½ cup diced celery
1 cup diced onion
salt to taste
1 teaspoon poultry seasoning
freshly ground black pepper to taste
5 cups chicken broth
12 cups dry bread cubes
1 tablespoon chopped fresh Italian parsley
1 tablespoon minced fresh sage
2 teaspoons minced fresh thyme
3 large eggs, beaten
2 tablespoons unsalted butter, melted

Steps:

  • Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
  • Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
  • Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
  • Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
  • Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
  • Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
  • Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
  • Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
  • Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
  • Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 23.4 g, Cholesterol 87.6 mg, Fat 14.3 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 877.1 mg, Sugar 4.3 g

STUFFIN' MUFFINS



Stuffin' Muffins image

A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!

Provided by Sheila LaLonde

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 18

Number Of Ingredients 8

¾ cup butter
1 cup diced onion
1 cup diced celery
2 teaspoons poultry seasoning
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 cup Swanson® Chicken Broth
1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
  • Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
  • Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
  • Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 14 g, Cholesterol 20.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 349.9 mg, Sugar 1.6 g

CITRUS-MANGO MUFFINS



Citrus-Mango Muffins image

Make homemade jumbo muffins chock-full of mango chunks and drizzled with a sweet lime glaze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 11

1 egg
2 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 tablespoon grated lime peel
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, cut lengthwise in half, pitted and diced (1 cup)
1/2 cup powdered sugar
3 to 4 teaspoons lime juice

Steps:

  • Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
  • Bake 25 to 35 minutes or until golden brown.
  • Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.

Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 390 mg, Sugar 27 g, TransFat 0 g

CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY



Cheddar And Herb Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, Stuffin' Muffins Base, shredded cheddar cheese, fresh rosemary, large eggs, McCormick® Rubbed Sage

Provided by McCormick

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
1 batch Stuffin' Muffins Base
1 ½ cups shredded cheddar cheese, divided
2 teaspoons fresh rosemary, chopped
2 large eggs
½ teaspoon McCormick® Rubbed Sage

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
  • Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  • Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
  • Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 92 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams

STUFFING MUFFINS



Stuffing Muffins image

Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird. This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog. (Ms. Godofsky's vegan pumpkin double-chocolate brownies make the blog worth the visit!) We like this fresh take on stuffing, and the fact that you can serve these muffins on their own, or top with two of our other favorite side dishes -- mashed potatoes and gravy.

Provided by Tara Parker-Pope

Time 1h15m

Yield 12-18 Mini muffins (depending on pan)

Number Of Ingredients 11

8 cups bread cubes (about 1 loaf)
3 tablespoons vegan butter
1 medium onion, diced
4 cloves garlic, minced
1 ½ cups celery, diced
1 tablespoon ground flax seed
1 teaspoon thyme
1 teaspoon rosemary
salt and pepper to taste
2½ - 3 cups vegetable broth
oil to grease muffin tin

Steps:

  • Preheat oven to 375 degrees. Spread bread cubes out on baking sheet in an even layer. Bake until toasted (about 10 to 15 minutes). Transfer bread to large bowl.
  • Heat the vegan butter in a skillet over medium heat. Once the butter has melted, add the onion, garlic and celery. Cook, stirring often, until the vegetables are very soft, about 10 minutes. Add mixture to bowl with bread cubes.
  • Stir together the ground flax seed and 3 tablespoons warm water in a small bowl. Let sit for 5 minutes to bloom and then add to the bowl with the bread. Add thyme, rosemary, salt and pepper into bowl with bread. Add the vegetable broth, one cup at a time, and toss together. Allow to absorb for a minute before adding more broth. If the bread is too soggy, do not add the full amount.
  • Lightly grease the mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake for 18 to 20 minutes, until edges are browned. Remove from oven and let sit until cool enough to handle.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 2 grams, TransFat 0 grams

CITRUS MUFFINS



Citrus Muffins image

Provided by Food Network

Categories     dessert

Time 30m

Number Of Ingredients 19

3/4 cup cooking oil
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup fresh citrus juice
2 tablespoons grated citrus rind
1/2 cup juice of Valencia orange
1/2 cup juice of navel orange
1/2 cup juice of tangerine
1/2 cup juice of tangelo
1/2 cup sugar
2 cups Cognac or brandy
Zest from 2 oranges, cut into strips
1 cinnamon stick
1 clove
Dash of freshly ground nutmeg

Steps:

  • Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
  • Simmer orange juice with sugar until sugar is dissolved
  • Add Cognac or Brandy, zest and spices.
  • Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
  • Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
  • (recipe courtesy Georgia Downard - Gourmet Magazine) .

CITRUS-SCENTED SEEDED MUFFINS



Citrus-Scented Seeded Muffins image

Provided by Christina Pirello

Yield Makes 24 mini muffins

Number Of Ingredients 16

1 1/2 cups whole wheat pastry flour
1/2 cup semolina flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup avocado oil
3 tablespoons brown rice syrup
1/2 cup erythritol (see Note, below)
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 cup combined lemon and orange juice
1 teaspoon pure vanilla extract
2/3-1 cup unsweetened almond milk
1 teaspoon chia seeds
2 teaspoons chopped sunflower seeds
2 teaspoons chopped pumpkin seeds

Steps:

  • Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin pan.
  • Whisk together flours, baking powder, baking soda and salt. Combine oil, rice syrup and erythritol in a small saucepan and cook, stirring, until the granules dissolve, 2 to 3 minutes. Remove from heat and whisk in zests, juices and vanilla. Mix into dry ingredients and slowly mix in almond milk until a smooth batter forms. Fold in seeds until incorporated through the batter. Divide batter evenly among muffin cups, filling cups two-thirds full.
  • Bake for 20 to 25 minutes, until the tops of the muffins spring back to the touch. Cool for 5 minutes before carefully removing the muffins from the cups. Transfer to a cooling rack and cool completely. (You can freeze and thaw these in pairs so you won't be tempted to eat the whole batch.)

CITRUS MUFFINS



Citrus Muffins image

Make and share this Citrus Muffins recipe from Food.com.

Provided by Boomette

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

1 grapefruit, zest of, without the white part
1 orange, zest of, without the white part
1 1/2 cups buttermilk
3/4 cup sugar
1 teaspoon salt
1/2 cup butter, soften
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda

Steps:

  • In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
  • In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
  • Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

Nutrition Facts : Calories 154.3, Fat 8.1, SaturatedFat 5, Cholesterol 21.6, Sodium 393.8, Carbohydrate 19.6, Fiber 0.9, Sugar 14, Protein 2.1

THANKSGIVING STUFFING MUFFINS



Thanksgiving Stuffing Muffins image

Everyone likes the crunchy part of Thanksgiving stuffing. Baking the stuffing in muffin tins solves the problem.

Provided by hpitler

Categories     Kosher

Time 40m

Yield 36 muffins

Number Of Ingredients 13

1 onion, finely chopped
1 1/2 cups chopped celery
3 carrots, finely chopped
1/2 cup chopped fresh parsley
4 eggs
1 cup chicken stock
9 cups soft bread cubes
2 teaspoons salt
2 teaspoons dried sage
1 teaspoon ground sage
1 teaspoon dried thyme leaves
12 ounces raisins
1/2 teaspoon fresh ground black pepper

Steps:

  • Pre-heat oven to 375.
  • Saute onions, carrots and celery in 10"skillet until tender.
  • Mix all ingredients in a large mixing bowl.
  • Spray muffin tins with Pam.
  • Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
  • Bake for 25 minute or until crisp on top.

Nutrition Facts : Calories 75.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 20.9, Sodium 212.7, Carbohydrate 15, Fiber 1, Sugar 7.1, Protein 2.2

BACON & CITRUS CRUMB STUFFING



Bacon & citrus crumb stuffing image

Add a citrus zing to your Christmas turkey this year with this easy stuffing recipe

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h5m

Number Of Ingredients 10

400g cubetti di pancetta , bacon lardons or chopped bacon
6 onions , chopped
2 x 15g packs flat-leaf parsley , chopped
2 tsp thyme leaves
600g breadcrumbs
zest 1 orange
zest 2 lemons
2 tsp ground mace
2 eggs
1 tbsp sunflower oil or olive oil

Steps:

  • Dry-fry the lardons until crisp in a non-stick frying pan, then lift out with a slotted spoon and tip in the onions. Gently cook for 15-20 mins until really soft. Tip into a bowl with the lardons, herbs, breadcrumbs, zests, mace, eggs and plenty of seasoning, then mix well.
  • Set aside about 450g of the stuffing for your turkey, then roll the rest to the size of golf balls. When the turkey comes out of the oven, roll the stuffing balls in the oil in a small roasting tin, then roast underneath the veg at 220C/200C fan/ gas 7, for 20 mins until golden and crisp.

Nutrition Facts : Calories 298 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.7 milligram of sodium

STUFFIN' MUFFINS



Stuffin' Muffins image

If you love stuffing, you won't be able to get enough of these fun muffin cups that make use of not only leftover stuffing but also green beans, turkey, mashed potatoes, cheddar and gravy. It's a taste of Thanksgiving in every bite! -Pauline Porterfield, Roxboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 6

2 cups cooked stuffing
1 cup cooked cut green beans
1 cup chopped cooked turkey
1 cup mashed potatoes
1/4 cup shredded cheddar cheese
1 cup turkey gravy

Steps:

  • Preheat oven to 425°. Press stuffing onto bottoms of 8 greased muffin cups. Layer with beans and turkey. In a small bowl, combine mashed potatoes and cheese; spoon over turkey., Bake 15 minutes. Reduce oven setting to 350°. Bake 15-20 minutes longer or until potatoes begin to brown. Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins. Serve with gravy.

Nutrition Facts : Calories 370 calories, Fat 18g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1047mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

CITRUS STUFFING MUFFINS



Citrus Stuffing Muffins image

Great little appetizers.. this is for the Orange Turkey Day App challenge! These came out really good and are a nice sweet n savory prelude to a huge dinner... the hawaiian bread rolls and citrus make these awesome.

Provided by Monica H @MonisiaH

Categories     Fruit Appetizers

Number Of Ingredients 13

3 - hawaiian bread rolls
1 - hard roll
1 tablespoon(s) unsalted butter
1/3 cup(s) chives
1 cup(s) milk
2 sprig(s) fresh thyme, chopped
5 - fresh basil leaves, chopped
2 - clementines
1 - lemon
1/4 teaspoon(s) cardamom
1 teaspoon(s) salt
1 1/2 teaspoon(s) cinnamon sugar mix
1/4 cup(s) graham cracker crumbs

Steps:

  • Roughly chop the breads and spread out on a cookie sheet. Place in dry oven for about 10-15 minutes.
  • Sautee onions in butter in a small pot.
  • Add milk. Bring to a simmer but don't boil.
  • Add basil and thyme, cardadmom, salt, zest of 1 clementine and 1/2 lemon.
  • Stir and let simmer for a minute.
  • Pour mixture over bread on cookie sheet. Grate on zest of 1 more clementine and other 1/2 of the lemon.
  • Sprinkle on cinnamon sugar (if you don't have a cinnamon sugar grater, then use 1 tsp sugar and 1/2 tsp cinnamon).
  • Mix it all together with fingers.
  • Spray muffin tin and stuff mixture in. Sprinkle tops with graham cracker crumbs and push crumbs in with fingers. Bake 20 minutes at 350*.

Tips for Making Citrus Stuffing Muffins

  • Use fresh citrus fruits. This will give your muffins the best flavor. If you don't have fresh citrus fruits, you can use frozen or canned citrus fruits, but the flavor will not be as good.
  • Don't overmix the batter. Overmixing will make the muffins tough. Mix just until the ingredients are combined.
  • Fill the muffin cups about 2/3 full. This will prevent the muffins from overflowing.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This will usually take about 20 minutes.
  • Let the muffins cool for a few minutes before serving. This will make them easier to handle.

Conclusion

Citrus stuffing muffins are a delicious and easy-to-make breakfast or snack. They are perfect for using up leftover stuffing, and they can be made with a variety of different citrus fruits. So next time you have some leftover stuffing, don't throw it away! Make these delicious Citrus Stuffing Muffins instead.

Related Topics