Stuffing Muffins (Crispy-Edged Make-Ahead Thanksgiving Side)

Every bite of these stuffing muffins has crispy edges and a soft, herby center. It’s stuffing, but in a muffin tin, which means every guest gets their own golden, crunchy-topped portion. They’re perfect for Thanksgiving, and you can prep them a day ahead to save oven and stove time on the big day.

why make this recipe

Stuffing muffins give you more of the best part of stuffing: the crispy, buttery edges.

• Crispy outside, soft inside: the muffin tin creates golden, crunchy tops and sides.
• Individual portions: easy to serve and perfect for buffets and potlucks.
• Make-ahead friendly: assemble the day before and bake when you’re ready.
• Classic holiday flavor: sage, thyme, onion and celery in every bite.

how to make stuffing muffins

Ingredients

For the stuffing

• 6 cups dry bread cubes (about 8 ounces), from day-old bread or a bag of plain stuffing cubes
• 6 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 stalks celery, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
• 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
• 1½ cups chicken or vegetable broth, plus more as needed
• 2 large eggs
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

For the muffin tin

• Butter or nonstick cooking spray

Directions

1. Dry the bread: If your bread cubes aren’t dry, spread them on a baking sheet and toast at 350°F for 8 to 10 minutes. Cool in a large bowl.
2. Heat the oven: Heat the oven to 375°F and generously grease a 12-cup muffin tin.
3. Cook the vegetables: Melt 4 tablespoons of the butter in a large skillet over medium heat. Cook the onion and celery for 6 to 8 minutes, until soft.
4. Add the herbs: Stir in the garlic, sage, thyme and rosemary and cook for 1 minute until fragrant. Remove from the heat.
5. Combine: Pour the vegetable mixture over the bread cubes and add the parsley.
6. Add the liquid: Whisk the broth, eggs, salt and pepper together, pour over the bread mixture and toss gently. Let it sit for 10 minutes so the bread can soak up the liquid, adding a splash more broth if it looks dry.
7. Fill the tin: Melt the remaining 2 tablespoons of butter and drizzle it over the mixture. Pack the stuffing into the muffin cups, mounding slightly above the rim.
8. Bake: Bake for 22 to 25 minutes, until the tops are deep golden brown and the edges are crisp.
9. Rest and release: Let the muffins sit in the pan for 5 minutes, then run a thin knife around each one and lift it out.

how to serve stuffing muffins

Serve them hot, right out of the oven, on a platter or in a basket lined with a napkin. They’re great with gravy for dipping or drizzling, and they sit beautifully next to turkey, mashed potatoes and cranberry sauce. They also make a fun side for a Friendsgiving potluck.

how to store stuffing muffins

Cool the baked muffins and refrigerate them in an airtight container for up to 3 days. Reheat on a baking sheet at 350°F for 10 to 12 minutes until hot and crisp. To freeze, wrap the baked muffins individually or freeze them on a tray, then bag them for up to 2 months, and reheat from frozen at 350°F for 15 to 20 minutes.

tips to make stuffing muffins

• Use dry bread cubes, since fresh bread turns gummy.
• Grease the muffin tin very well so the muffins release cleanly and the edges crisp up.
• Pack the mixture in firmly, mounding it above the rim for crunchy, domed tops.
• Let the mixture rest for 10 minutes so the bread absorbs the broth evenly.
• Taste your broth before adding salt, since many store-bought broths are salty.

variation

• Sausage: brown ½ pound of breakfast sausage with the onion and celery.
• Apple cranberry: add 1 diced apple and ½ cup dried cranberries.
• Boxed stuffing shortcut: use a 6-ounce box of stuffing mix prepared with broth and butter, fold in 1 egg and bake at 375°F for 15 to 20 minutes.
• Cheesy: sprinkle shredded cheese over each muffin for the last 5 minutes of baking.
• Pecan crunch: fold in ½ cup of toasted chopped pecans.

FAQs

What are stuffing muffins?
They’re individual portions of Thanksgiving stuffing baked in a muffin tin, with crispy golden edges and a soft center.

Can I make stuffing muffins ahead of time?
Yes. Assemble the mixture and refrigerate it covered overnight, then pack it into the tin and bake. You may need an extra minute or two in the oven.

How do I keep stuffing muffins from sticking?
Grease the muffin tin generously with butter or cooking spray, and let the muffins rest for 5 minutes before running a knife around the edges.

Can I use boxed stuffing mix?
Yes. Prepare the mix with broth and butter, fold in an egg, then spoon it into the muffin tin and bake at 375°F for 15 to 20 minutes.

Can I freeze stuffing muffins?
Yes. Freeze baked muffins for up to 2 months and reheat from frozen at 350°F until hot and crisp.

Can I make them vegetarian?
Yes. Use vegetable broth and skip the sausage.

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Ellie

Stuffing Muffins

Individual stuffing baked in a muffin tin with crispy golden edges and a soft, herby center. An easy make-ahead Thanksgiving side.

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Ingredients Equipment Method Notes

Ingredients

  

• 6 cups dry bread cubes about 8 ounces
• 6 tablespoons unsalted butter divided
• 1 medium yellow onion finely diced (about 1 cup)
• 2 stalks celery finely diced (about 1 cup)
• 2 cloves garlic minced
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 2 teaspoons fresh thyme leaves or ¾ teaspoon dried
• 1 teaspoon chopped fresh rosemary or ½ teaspoon dried
• 1½ cups chicken or vegetable broth plus more as needed
• 2 large eggs
• ½ teaspoon salt plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Butter or nonstick spray for the pan

Equipment

• 12-cup muffin tin
• Large skillet
• Large mixing bowl
• Whisk
• Thin knife or small offset spatula

Method

 

1. If needed, dry the bread cubes on a baking sheet at 350°F for 8 to 10 minutes. Cool in a large bowl.
2. Heat the oven to 375°F and generously grease a 12-cup muffin tin.
3. Melt 4 tablespoons butter in a large skillet over medium heat. Cook the onion and celery 6 to 8 minutes until soft.
4. Stir in the garlic, sage, thyme and rosemary and cook 1 minute. Remove from the heat.
5. Pour the vegetable mixture over the bread and add the parsley.
6. Whisk the broth, eggs, salt and pepper, pour over the bread and toss gently. Rest 10 minutes, adding more broth if dry.
7. Melt the remaining 2 tablespoons butter, drizzle over the mixture and pack into the muffin cups, mounding slightly.
8. Bake 22 to 25 minutes until deep golden brown and crisp at the edges.
9. Rest 5 minutes, run a thin knife around each muffin and lift out. Serve hot.

Notes

Yield: 12 stuffing muffins. Prep time: 25 minutes. Cook time: 22 to 25 minutes. Total time: about 55 minutes. Course: Side dish. Cuisine: American. Storage: refrigerate up to 3 days and reheat at 350°F for 10 to 12 minutes; freeze baked muffins up to 2 months. Make-ahead: refrigerate the mixture covered overnight, then bake. Shortcut: use a 6-ounce box of stuffing mix prepared with broth and butter plus 1 egg, baked at 375°F for 15 to 20 minutes. Vegetarian: use vegetable broth. Contains wheat, dairy and eggs.