Description
These easy Stuffing Muffins turn classic holiday stuffing into individual servings with crispy golden edges and soft savory centers. Made with simple ingredients like bread cubes and celery and onion plus fresh herbs and broth these little muffins are a quick way to bring homemade comfort to the table. They are one of the best holiday side dish ideas for Thanksgiving and Christmas or a family potluck. Pair them with a healthy vegetable side for a cozy and satisfying meal.
Ingredients
- 6 cups Day-old bread cubes
- 4 tablespoons Unsalted butter
- 1 medium onion (about 1 cup diced) Yellow onion
- 2 medium stalks (about 3/4 cup diced) Celery
- 2 cloves (minced) Garlic
- 1 tablespoon (finely chopped) Fresh sage
- 2 teaspoons Fresh thyme leaves
- 2 tablespoons (chopped) Fresh parsley
- 1 cup Low-sodium chicken broth
- 2 Large eggs
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 2 teaspoons Olive oil
Instructions
- Cut the bread into roughly 3/4-inch cubes if it is not already cubed. Arrange all 6 cups in a loose single layer on a baking tray with some pieces touching and others separated. Slightly uneven cube sizes are fine because they give the finished stuffing muffins more texture.
If the bread is already dry and slightly firm then you can move directly to the next step. If it is still soft and fresh then bake the cubes at 300°F for about 8 to 10 minutes until the exterior feels dry but the bread is not deeply browned. Remove the tray and increase the oven temperature to 375°F for the final baking stage.
- Melt the 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery and cook for 6 to 8 minutes while stirring occasionally until the onion looks translucent and the celery begins to soften. The vegetables should still hold their shape rather than turning into a paste.
Add the minced garlic and chopped sage plus thyme and 1 tablespoon and 2 teaspoons of the parsley. Stir for about 1 minute until the herbs become fragrant and the garlic is gently softened. Remove the skillet from the heat and allow the mixture to cool slightly so it will not scramble the eggs when combined later.
- Transfer all the dried bread cubes into a large mixing bowl. Spoon the softened onion and celery mixture over the bread and make sure to include the melted butter and herbs from the skillet.
Fold the mixture gently until the vegetables are scattered through the bread. Some cubes will have glossy buttery edges while others remain lighter and drier. This uneven coating is normal because the broth and eggs will moisten everything in the next step.
- Whisk the 2 eggs with 1 cup of chicken broth and the salt and black pepper in a separate bowl until the mixture becomes smooth. Pour this liquid gradually over the bread and vegetable mixture while gently folding everything together.
Continue until the cubes are evenly moistened but still retain their individual shapes. Let the stuffing rest for about 3 minutes so the bread can absorb the liquid. The mixture should feel moist enough to hold together when pressed but should not have broth collecting in the bottom of the bowl.
- Lightly grease all 12 cups of a standard muffin tin using the 2 teaspoons of olive oil. Divide the stuffing mixture evenly among the cups and gently press each portion down so the bread pieces bind together.
Fill the cups close to the top and allow a few bread cube corners to extend slightly above the edges. Avoid packing the mixture too tightly because the muffins need some space between the cubes to develop crispy surfaces while keeping their centers tender.
- Place the filled muffin tin in the preheated 375°F oven and bake for 25 to 30 minutes. The tops should turn golden brown while the exposed bread corners become deeper toasted brown. The centers should look set and no longer wet.
Check that the centers reach 160°F because the stuffing mixture contains eggs. Allow the muffins to cool in the tin for 5 minutes after baking. This short cooling period helps the tender centers firm up so the muffins are easier to remove without breaking apart.
- Carefully loosen the edges of the baked muffins and lift them out of the tin. Place one warm muffin on a white serving plate while keeping its golden bread corners intact. Use a fork to gently open one side of the muffin so the soft interior is visible beside the crisp outer pieces.
Scatter a small pinch of the reserved parsley over the serving and enjoy while warm. The finished muffin should have a slightly crunchy exterior and a moist herb-filled center with visible pieces of onion and celery.
Notes
Pro Tips:
- Use day-old bread that feels slightly dry because fresh soft bread can absorb too much broth and make the stuffing muffins dense.
- Dice the onion and celery into small pieces so they soften evenly and blend into each muffin without creating large vegetable chunks.
- Grease every muffin cup thoroughly and gently press the filling into place so the baked muffins release without falling apart.
- For extra crispy tops leave a few irregular bread corners exposed above the muffin cups and avoid adding too much broth.
Storage: Allow the baked Stuffing Muffins to cool slightly before storing them. Transfer the muffins into a shallow airtight container and refrigerate within 2 hours of baking to maintain food safety.
Store leftovers in the refrigerator for 3 to 4 days. Keep the muffins in a single layer when possible so their shape stays intact and the tender centers do not become compressed.
For longer storage let the muffins cool completely and arrange them in a freezer-safe container with parchment between layers if stacking is necessary. Freeze for up to 2 months for the best flavor and texture. Thaw frozen muffins overnight in the refrigerator before reheating.
To reheat place the stuffing muffins on a baking tray and warm them in a 350°F oven for about 10 to 15 minutes or until the centers reach 165°F. Cover loosely at first if they seem dry and uncover near the end to restore their crispy edges. A microwave can also warm individual portions but the crust will become softer.
For holiday meal prep you can dry the bread and cook the vegetables one day ahead. Refrigerate the vegetable mixture separately and combine everything with the eggs and broth shortly before shaping and baking. This approach keeps the bread from soaking too long and gives the finished muffins a better texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American