1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan.

2. Spread cornbread cubes on a baking sheet and toast in the oven at 325°F for 10 minutes if they are not day-old and slightly dry.

3. Melt butter in a sauté pan over medium heat and cook onion, celery, and carrots until softened and fragrant, about 5–7 minutes.

4. In a large bowl, combine the toasted cornbread cubes and cooked vegetables.

5. In a separate bowl, whisk together the egg and vegetable broth until well blended.

6. Pour the egg and broth mixture over the cornbread and vegetables, then gently stir to coat evenly.

7. Season with chopped sage, thyme, salt, and pepper, and add dried cranberries if using.

8. Spoon the mixture into the prepared muffin cups, pressing down gently so each is filled to the top.

9. Bake for 25–30 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

10. Allow muffins to rest in the pan for 5 minutes, then remove and serve warm or let cool for storage.