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.
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.