I remember the first time I made Stuffing Muffins—it was the holiday season, and I wanted something easy, portion-controlled, and delicious. Traditional stuffing can get soggy or hard to serve, but these muffins solved all that. Crispy on the outside and moist inside, they quickly became my go-to side dish when time is short but flavor is essential.
Table of Contents
Why You’ll Love These Easy Stuffing Muffins
- Crispy on the outside, moist on the inside for the perfect texture contrast.
- Individually portioned, so no fights over the coveted corner pieces.
- Make-ahead friendly, letting you save time on busy holiday or weeknight dinners.
- Crowd-pleaser appeal that works for both casual family meals and special occasions.
- Simple to customize with your favorite herbs or protein additions.
The Best Bread for Stuffing Muffins
Using slightly stale, sturdy bread is key to great stuffing muffins. It holds its shape without turning mushy during baking. Sourdough adds a pleasant tang and chewiness, brioche offers a rich and buttery flavor that enhances indulgence, and classic white bread provides a neutral base that lets seasoning shine. Choose based on your taste preference and desired texture.
Ingredients & Equipment for Perfect Stuffing Muffins
Fresh herbs and a good-quality, low-sodium chicken stock truly elevate this recipe’s flavor depth. A non-stick muffin pan is essential for easy removal, and an offset spatula can help gently lift muffins out without breaking them.
Ingredients
- 8 cups white bread (cubed, about 1 loaf)
- 2 teaspoons olive oil
- 8 ounces smoked beef bacon (removed from casing)
- 1/2 yellow onion (finely diced)
- 4 celery stalks (finely diced)
- Kosher salt
- 6 large fresh sage leaves (minced)
- 6 sprigs fresh thyme (minced)
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups low-sodium chicken stock
- 2 eggs (lightly beaten)
How to Make Stuffing Muffins (Step-by-Step)
Toasting the Bread
- Preheat your oven to 300 degrees F. Butter or grease your muffin tin thoroughly and set it aside.
- Spread the bread cubes evenly on a sheet pan. Bake them for 10 minutes until just toasted. Remove and let cool.
Cooking the Aromatics and Bacon
- Heat olive oil in a medium skillet over medium heat. Add the smoked beef bacon, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 5 to 7 minutes. Transfer bacon to a small bowl.
- Lower heat to medium-low. If needed, add a bit more olive oil, then add diced onion and celery with a few pinches of kosher salt. Cook until softened, about 5 to 7 minutes.
- Add minced sage and thyme along with a few more pinches of salt and about 10 rounds of freshly ground pepper. Cook for another 2 to 3 minutes to release herb aromas.
Combining and Baking
- In a large bowl, mix the toasted bread crumbs, cooked smoked bacon, and onion-celery-herb mixture. Pour in the chicken broth and mix until everything is evenly combined.
- Taste the mixture and adjust salt as needed. Once balanced, add the lightly beaten eggs and mix again to bind the stuffing.
- Spoon the stuffing mixture into each muffin cup using about a tablespoon. Pack the mixture tightly in each cup to ensure the muffins hold their shape. You should get 12 muffins total.
- Bake for 35 to 40 minutes until the tops are browned and crispy. Let cool slightly. Use a butter knife to loosen each muffin from the tin edges and gently lift them out. Serve warm.
The Ultimate Time-Saver: Making Stuffing Muffins from Leftovers
Transform leftover stuffing into muffins with ease. First, check the moisture level. If the stuffing seems dry, add a splash of broth to rehydrate it slightly. For every 3 to 4 cups of leftover stuffing, whisk in one beaten egg to help bind the mixture. Press the combined stuffing tightly into a greased muffin tin and bake at 300 degrees F for 35 to 40 minutes until golden and crispy on top. This hack gives new life to holiday leftovers in a fun, portion-controlled way.
Pro Tips for Foolproof Stuffing Muffins (Crispy & Moist!)
- Pack the muffin tins tightly. This prevents the muffins from falling apart when you remove them.
- Don’t over-saturate with broth; too much liquid causes sogginess and a soggy bottom.
- If your mixture feels dry, add broth gradually to reach the right moisture—think moist but not soggy.
- Use fresh herbs for that lively flavor boost that store-bought or dried just can’t match.
Troubleshooting
- Muffins falling apart? You might not be packing the muffin cups tightly enough. Press firmly to ensure cohesion.
- Soggy bottoms? Reduce the broth slightly or make sure the bread is well toasted before mixing.
- Dry mixture? Add a tablespoon of broth at a time until the stuffing feels slightly wet but holds together.
Stuffing Muffin Variations & Substitutions
| Variation | Ingredient to Swap | Instructions/Notes |
|---|---|---|
| Vegetarian/Vegan | Replace smoked beef bacon with mushrooms and walnuts; use vegetable broth | Sauté mushrooms and chopped walnuts for texture; use vegan stock and flaxseed egg instead of eggs. |
| Sausage | Swap smoked beef bacon for cooked sausage | Use crumbled cooked sausage for a richer, heartier muffin. |
| Gluten-Free | Use gluten-free bread | Ensure all other ingredients, like broth and stock, are GF. |
| Herb Variations | Change sage and thyme to rosemary and parsley | Adjust herbs according to taste; rosemary adds pine notes, parsley brightens flavor. |
How to Make Ahead, Store, Freeze, and Reheat
Make-Ahead
Prepare the stuffing mixture and pack into muffin tins but freeze before baking. When ready, bake directly from frozen, adding a few extra minutes to the cooking time.
Storing
Store baked stuffing muffins in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze both baked and unbaked muffins in a freezer-safe container. For unbaked, freeze the assembled muffins in the tin first, then transfer to airtight bags once firm.
Reheating
To reheat, warm baked muffins in an oven at 350 degrees F for 10–15 minutes until heated through and crispy. Bake frozen unbaked muffins at 300 degrees F for 40–45 minutes.
Stuffing Muffins
Ingredients
Equipment
Method
- Preheat the oven to 300°F and thoroughly grease a 12-cup muffin tin.
- Spread bread cubes on a sheet pan and toast for about 10 minutes until barely crisp; set aside.
- Heat olive oil in a skillet over medium, cook smoked beef bacon 5–7 minutes until browned, then transfer to a bowl.
- Add a little more oil if needed; sauté diced onion and celery with a pinch of salt for 5–7 minutes, then stir in sage and thyme and cook 2–3 minutes more. Season with additional salt and the black pepper.
- In a large bowl, combine toasted bread, cooked bacon, vegetable-herb mixture, and chicken stock; taste and adjust salt. Mix in beaten eggs until evenly moistened.
- Pack the stuffing firmly into the greased muffin cups using a tablespoon to mound; you should have 12 muffins.
- Bake 35–40 minutes until tops are browned. Loosen edges with a butter knife, lift out of the tin, and serve warm.
Notes
Frequently Asked Questions about Stuffing Muffins
What’s the best way to get stuffing muffins out of the pan?
Run a butter knife carefully around each muffin’s edge to loosen them before lifting with an offset spatula or spoon. Greasing the tin well beforehand helps immensely.
What’s the difference between stuffing and dressing?
Stuffing traditionally cooks inside the bird, absorbing juices, while dressing is baked separately. Ingredients are often similar, but cooking method differentiates the two.
What to Serve with Stuffing Muffins
Stuffing muffins pair beautifully with classic roast turkey or a quick air fryer chicken for easy weeknight dinners. Add sides like cranberry sauce for brightness or green bean casserole for a hearty balance, completing the cozy meal experience.
Conclusion
These Stuffing Muffins bring together the best of both worlds — crispy, flavorful outsides with moist, comforting centers. Easy to make, perfect for portion control, and totally crowd-pleasing, they’re a must-try for your holiday table or any family dinner. What’s your family’s secret must-have ingredient for stuffing? I’d love to hear about it in the comments below!
