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Stuffing Muffins

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Stuffing Muffins are a fun twist on a classic holiday side dish. They feature dried bread cubes, bacon, dried cranberries, and pecan pieces mixed with chicken stock, sage, and thyme baked in muffin tins until golden with crunchy edges and tender centers.

For a more traditional style holiday stuffing, check out our family’s favorite Bacon Pecan Stuffing, Chorizo Cornbread Stuffing or this small batch Sausage Apple and Cranberry Stuffing.

Six stuffing muffins recipe on a white serving platter.

So let me ask….do you like your stuffing on the moist side or the crunchy side? I have always preferred a drier type of stuffing with my holiday turkey, and these stuffing muffins give me crispy edges on all sides while remaining moist and tender on the inside!

These individual portions are also perfect to serve with my Spatchcock Turkey that is butterflied with nowhere to “stuff”! (recipe coming soon)

What you will need

Ingredients needed to make Stuffing Muffins.
  • A combination of bread cubes that are dried in the oven. I used sourdough and whole grain, but any bread will work.
  • The traditional combination onion, celery, and garlic cooked in butter. Feel free to substitute olive oil if you prefer.
  • The stuffing is flavored with dried thyme, rubbed sage, and black pepper, but rosemary is delicious as well.
  • Chicken stock adds moisture and eggs bind the stuffing together.
  • I used my favorite combination of chopped bacon, pecans, and dried cranberries, but feel free to substitute equal amounts of your favorite add-ins.

Be sure to check out the detailed printable recipe card below

Looking down on nine stuffing muffins on an oval serving platter.

How to make stuffin muffins

Preheat oven to 325 degrees. Spray muffin tin with with nonstick spray or rub with butter. Set aside.

Place the bread cubes on a baking sheet. Bake for 10 to 15 minutes, stirring a few times until browned and crisp. Let cool.

Bread cubes spread out on a baking sheet.

Increase the oven temperature to 350 degrees.

Heat a large skillet over medium heat. Melt the butter and sauté the onion and celery until softened, about 3 to 5 minutes.

Minced onion and celery cooking in a large skillet.

Add the minced garlic, thyme, sage, and black pepper. Cook, while stirring, for one additional minute. Remove from heat.

Minced onion, celery, garlic, and dried herbs in a large skillet.

Place the bread cubes, chopped bacon, dried cranberries, and chopped pecans in a large bowl. Stir to combine.

Toasted bread cubes, bacon, pecans, and dried cranberries in a very large bowl.

Mix the chicken stock and eggs together in a separate bowl. Pour over the bread cubes mixture. Gently stir to combine.

All stuffing ingredients mixed together in a bowl with a wooden spoon.

Scoop the mixture into the prepared muffin tin. Press down on the top to remove any air pockets and top with additional mixture.

Stuffing mixture in 9 sections of a muffin tin.

Bake the stuffing muffins at 350 degrees F for 25 to 30 minutes, until lightly browned and set in the center. Remove from the oven and allow to cool in the pan for 10 minutes.

Twelve baked stuffing muffins in the pan.

Loosen the edges with a knife, transfer to a wire rack and serve warm.

Nine Stuffing Muffins on a serving platter.

I wish I could describe how insanely delicious these stuffing muffins are!! Not only are they delicious as a side dish, but they work really well reheated in the morning for a quick breakfast on the go.

Can I make stuffing muffins ahead of time?

To make in advance, dry the bread cubes and store in an airtight container on the counter. Sauté the onions, celery, garlic, and herbs together, then allow to cool completely before storing in an airtight container. When ready to bake, stir in the remaining ingredients and bake as directed.

Got leftovers?

Store leftover muffins in an airtight container in the refrigerator for up to 3 days.

How do I reheat stuffing muffins?

Allow the muffins to come up to room temperature. Place the muffins back into a greased muffin tin and bake in a 350 degree oven for 10 to 15 minutes, until warmed through.

Can I freeze baked stuffing muffins?

Yes, allow the muffins to cool completely. Wrap each muffin individually in plastic and place in the freezer for up to 2 months. Defrost muffins in the refrigerator overnight before reheating.

Tools used to create this recipe

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Serving suggestions

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Enjoy!!

Six stuffing muffins recipe on a white serving platter.

Stuffing Muffins

Stuffing Muffins are a fun twist on a classic holiday side dish with bacon, cranberries, and pecans baked in muffin tins until golden and crunch on the edges and tender on the inside.
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Course: Side Dish
Cuisine: American
Keyword: muffin tin stuffing recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 288kcal
Author: Lisa Johnson

Equipment

  • Muffin Tin

Ingredients

  • 10 cups bread cubes cut into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 1 cup diced onion
  • 3 stalks celery sliced
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 0.5 teaspoon ground black pepper
  • 2 cups chicken stock
  • 2 large eggs
  • 5 slices bacon cooked and cut into 0.5-inch pieces
  • .75 cup dried cranberries
  • .75 cup chopped pecan pieces

Instructions

  • Preheat oven to 325 degrees. Spray muffin tin with with nonstick spray or rub with butter. Set aside.
  • Place the bread cubes on a baking sheet. Bake for 10 to 15 minutes, stirring a few times until browned and crisp. Let cool. Increase the oven temperature to 350 degrees.
  • Heat a large skillet over medium heat. Melt the butter and sauté the onion and celery until softened, about 3 to 5 minutes.
  • Add the minced garlic, thyme, sage, and black pepper. Cook, while stirring, for one additional minute. Remove from heat.
  • Place the bread cubes, chopped bacon, dried cranberries, and chopped pecans in a large bowl. Stir to combine. Mix the chicken stock and eggs together in a separate bowl. Pour over the bread cubes mixture. Gently stir to combine.
  • Scoop the mixture into the prepared muffin tin. Press down on the top to remove any air pockets and top with additional mixture.
  • Bake the stuffing muffins at 350 degrees F for 25 to 30 minutes, until lightly browned and set in the center. Remove from the oven and allow to cool in the pan for 10 minutes. Loosen the edges with a knife, transfer to a wire rack and serve warm.

Notes

  • Can I make stuffing muffins ahead of time? To make in advance, dry the bread cubes and store in an airtight container on the counter. Sauté the onions, celery, garlic, and herbs together, then allow to cool completely before storing in an airtight container. When ready to bake, stir in the remaining ingredients and bake as directed.
  • Got leftovers? Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
  • How do I reheat stuffing muffins? Allow the muffins to come up to room temperature. Place the muffins back into a greased muffin tin and bake in a 350 degree oven for 10 to 15 minutes, until warmed through.
  • Can I freeze baked stuffing muffins? Yes, allow the muffins to cool completely. Wrap each muffin individually in plastic and place in the freezer for up to 2 months. Defrost muffins in the refrigerator overnight before reheating.

Nutrition

Calories: 288kcal | Carbohydrates: 33g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 360mg | Potassium: 220mg | Fiber: 3g | Sugar: 10g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg

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