Crispy on the outside, soft in the center — these individual stuffing muffins are built for easy serving and big flavor.

They’re perfect for holiday dinners, potlucks, or anytime you want stuffing without baking a whole pan.

They hold their shape well, which makes them ideal for buffets or plates already full of other Thanksgiving goodies. I love the texture contrast here — golden tops with tender, herby centers.

You can customize them too. Add a bit of sausage, dried cranberries, or apples to mix things up. And if you’re dealing with picky eaters or crowded oven space, this recipe is a total lifesaver.

Stuffing Muffins

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

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Ingredients

• 1 tablespoon butter

• 1 ⁄2 cup diced onion

• 1 ⁄2 cup diced celery

• 1 teaspoon poultry seasoning

• 1 ⁄4 teaspoon salt

• 1 ⁄8 teaspoon pepper

• 4 cups cubed stale or dry bread

• 1 cup chicken broth (low-sodium preferred)

• 1 egg, beaten

Directions

• Preheat oven to 350°F (175°C). Grease 6 cups of a muffin tin.
• In a skillet, melt butter and sauté onion and celery over medium heat until softened, about 5 minutes.
• Stir in poultry seasoning, salt, and pepper.
• In a large bowl, combine bread cubes with the sautéed veggie mixture.
• Pour in chicken broth and beaten egg. Stir until evenly moistened but not soggy. Let sit 3–5 minutes to absorb.
• Spoon mixture into muffin cups, pressing down gently so they hold their shape.
• Bake for 25–30 minutes or until tops are golden and crispy. Let cool slightly before removing from the tin.

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Make-Ahead Tip

Stuffing Muffins can be prepped and assembled in the muffin tin up to a day in advance. Cover and refrigerate, then bake fresh before serving. You can also bake them ahead and reheat in a 325°F oven for about 10 minutes until warmed through.