These stuffing muffins are crispy on the outside and soft in the center. Each one is a single serving of classic herby stuffing, baked in a muffin tin so everyone gets plenty of golden, crunchy edges.

They are great for holiday dinners, potlucks, or any night you want stuffing without baking a whole pan. This small batch makes 6 muffins, which serves about 4 people.

They hold their shape well, so they are easy to grab from a buffet or tuck onto a plate that is already full of turkey and mashed potatoes. I love the contrast here: golden tops with tender, herby centers.

You can change them up too. Add a bit of sausage, dried cranberries, or apples to mix things up. They also help a lot when oven space is tight, since a muffin tin fits on a rack next to other dishes. They go great next to our green bean casserole from scratch, which you can put together 2 days ahead.

Why These Stuffing Muffins Work

• More crispy edges. The muffin cups give every serving a browned top and sides, which is the best part of any stuffing.
• The egg holds it together. One beaten egg binds the bread so the muffins keep their shape when you pop them out.
• Built-in portions. No scooping or cutting. Each person takes one or two.
• Classic flavor. Butter, onion, celery, and poultry seasoning taste just like the stuffing you grew up with.

Ingredients and Easy Swaps

• 4 cups cubed stale or dry bread: White, sourdough, French bread, or cornbread all work. Dry bread soaks up broth without turning to mush. If your bread is fresh, toast the cubes at 300°F for 10 to 15 minutes first.
• 1 tablespoon butter: For sautéing the vegetables. Olive oil works if you need it dairy free.
• ½ cup each diced onion and celery: These give the classic stuffing flavor. Cut them small so they cook through and spread evenly.
• 1 teaspoon poultry seasoning, ¼ teaspoon salt, ⅛ teaspoon pepper: If you do not have poultry seasoning, mix dried sage, thyme, and a pinch of rosemary.
• 1 cup chicken broth: Low-sodium is best so you can control the salt. Vegetable broth makes them vegetarian.
• 1 egg, beaten: This is what makes them hold together.

How to Make Them at a Glance

1. Heat the oven to 350°F and grease 6 cups of a muffin tin.
2. Melt the butter in a skillet and cook the onion and celery over medium heat for about 5 minutes, until soft. Stir in the poultry seasoning, salt, and pepper.
3. Toss the bread cubes with the vegetables in a large bowl.
4. Pour in the broth and beaten egg and stir until the bread is moist but not soggy. Let it sit 3 to 5 minutes.
5. Spoon the mixture into the muffin cups and press down gently.
6. Bake for 25 to 30 minutes until the tops are golden and crisp. Cool a few minutes before removing.

Common Mistakes to Avoid

• Using fresh, soft bread. It turns gummy. Stale or toasted bread gives you a better texture.
• Adding too much broth. The bread should feel damp, not wet. Soggy mix will not crisp up in the oven.
• Not pressing them down. Loose muffins fall apart. A gentle press helps them hold together.
• Removing them too soon. Give them about 5 minutes in the tin. Then run a butter knife around the edges and lift them out.

Variations

• Sausage stuffing muffins: Brown ¼ pound of breakfast sausage until it reaches 160°F, drain it, and stir it into the bread.
• Cranberry and apple: Add ¼ cup dried cranberries and ½ cup diced apple for a sweet and tart twist.
• Herb lover’s version: Stir in a tablespoon of chopped fresh parsley and sage.
• Cheesy: Fold in ¼ cup grated Parmesan or shredded cheddar.
• Feed a crowd: Double or triple the recipe to fill a full 12 cup muffin tin or two.

What to Serve With Them

Stuffing muffins belong next to roast turkey or chicken with plenty of gravy. They are also good with pork chops, baked ham, or a weeknight rotisserie chicken. Round out the plate with mashed potatoes, roasted Brussels sprouts, glazed carrots, or cranberry sauce. Spoon a little gravy right over the top of each muffin.

Storage and Reheating

Cool leftover muffins completely, then store them in an airtight container in the fridge for up to 4 days. To freeze, wrap them on a tray until firm, then move them to a freezer bag for up to 2 months. Reheat in the oven so the outsides crisp again. See the make-ahead tip below the recipe card for timing.

FAQ

Can I use boxed stuffing mix?
Yes. Prepare the mix with a little less water than the box calls for, stir in a beaten egg, and bake in the muffin tin the same way.

Do I need to use a liner?
No. A well-greased tin works best and gives crispier edges. Liners can stick to the stuffing.

How do I know they are done?
The tops should be deep golden and crisp. Since they contain egg, the center should reach 165°F.

Can I make them gluten free?
Yes. Use dried cubes of your favorite gluten-free bread and check that your broth is gluten free.

Stuffing Muffins

Recipe by Derek Jacobson

Servings

4

servings

Cook Mode

Keep the screen of your device on

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 to 5 minutes to absorb.
• Spoon mixture into muffin cups, pressing down gently so they hold their shape.
• Bake for 25 to 30 minutes or until tops are golden and crispy. Let cool slightly before removing from the tin.

Like this recipe?

Follow @dinnerendeavor on Pinterest

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.