Classic Herb Stuffing Muffins Individual Thanksgivingstyle
Recipe Introduction
Quick Hook
Stuffing Muffins have been my holiday lifesaver. Ever tried stuffing baked in muffin tins? It gives crispy edges and soft centers.
The flavor is buttery, herby, and a little sweet from sautéed onion. Honestly, it feels like Thanksgiving in every bite.
My grandma used to say 'crisp edges make everyone smile.' I still laugh when I remember her. That line stuck with me.
Brief Overview
This recipe is a twist on classic American stuffing. It nods to family tables and regional tweaks.
Difficulty is easy. Prep: 20 minutes , plus 15 30 minutes resting. Bake: 22 28 minutes at 375° F ( 190° C) .
Total: 57 78 minutes including soak time. Yields 12 muffins . Serve them as a side for 6 8 people.
They also work as Individual Stuffing Cups for grab and-go portions.
Main Benefits
Top health perk: you control ingredients. Use whole grain or gluten-free bread for a Healthy Stuffing. Swap butter for olive oil to reduce saturated fat. Calories stay reasonable per muffin.
Perfect for Thanksgiving or weeknight dinners. This Thanksgiving Stuffing Muffins Recipe makes plating simple. They reheat well and freeze nicely. Try make-ahead Stuffing Muffins for stress free hosting.
What makes this recipe special is texture. Crispy edges and a tender center. Add mix-ins to personalize. I love Sausage and Apple Stuffing Muffins for savory sweet days.
Cranberry Turkey Stuffing Muffins are great for leftovers. gluten-free Stuffing Muffins work with sturdy gluten-free loaves.
If you wonder How to Make Stuffing Muffins, here’s the trick. Let the bread rest so it soaks the broth.
Press the mix into tins for crispiness. Don’t over wet the mixture. Seriously, that was my biggest early mistake. Soggy middles taught me to trust the rest time.
I keep this recipe flexible. Make it Classic Herb Stuffing Muffins or spice it up with cheese. It adapts to diet needs and tastes.
Want breakfast vibes? Crack an egg on top before baking.
Next up, the ingredients and exact steps. I’ll walk you through each part. Let’s get the muffin tin ready.
Ingredients & Equipment
“My grandma always said, stuffing is the heart.”
I still believe that. Stuffing Muffins bring that feeling. These are Classic Herb Stuffing Muffins. They are cozy and simple.
Main Ingredients
Base:
- Bread: 6 cups (240 300 g) stale, cubed.
- Butter: 4 tablespoons (56 g) unsalted.
- Onion: 1 medium, finely diced (about 150 g ).
- Celery: 2 stalks, finely diced (about 100 g ).
- Garlic: 2 cloves, minced.
- Sage: 1 tablespoon fresh, chopped.
- Thyme: 1 teaspoon fresh leaves.
- Parsley: 2 tablespoons fresh, chopped.
- Eggs: 2 large lightly beaten.
- Broth: 1 cup (240 ml) low-sodium chicken or veggie.
- Salt: 1 teaspoon kosher.
- Pepper: 1/2 teaspoon freshly ground.
Optional mix-ins:
- Sausage: 1 cup (115 g) cooked crumbles.
- Cheese: 1/2 cup (50 g) shredded cheddar.
- Dried fruit: 1/3 1/2 cup (40 60 g) cranberries.
- Apple: 1 small, peeled and sautéed (about 120 g ).
Finishing:
- Melted butter to brush tops, 1 2 tablespoons .
- Fresh parsley for garnish.
Quality tips:
- Use day-old bread for best texture.
- Choose fresh herbs when possible.
- Pick low-sodium broth to control salt.
Seasoning Notes
Essential spice combo: sage, thyme, parsley.
Add a pinch of poultry seasoning for depth.
A squeeze of lemon brightens the mix.
Flavor enhancers: sautéed onions and browned butter.
A splash of apple cider balances richness.
Quick swaps: use dried herbs at one-third strength.
For gluten-free Stuffing Muffins, use GF bread by weight.
For Healthy Stuffing, swap butter for olive oil.
Equipment Needed
Oven preheated to 375° F ( 190° C) .
Use a 12-cup muffin tin.
Skillet for sautéing aromatics.
Large mixing bowl and whisk.
Measuring cups and a kitchen scale.
Cooling rack for unmolding.
Alternatives: use a glass muffin pan.
No scale? Weigh bread by cup approximation.
I once forgot parsley once. Disaster? Not at all. These Individual Stuffing Cups still stole the show. Try the Thanksgiving Stuffing Muffins Recipe as written.
make-ahead Stuffing Muffins hold well. For How to Make Stuffing Muffins, follow simple soak and-bake steps. If you want Sausage and Apple Stuffing Muffins or Cranberry Turkey Stuffing Muffins, toss them in.
Honestly, everyone loves them.
Cooking Method
Fun little hook: my granny used to say 'Make extra. Share the good stuff.'
That rings true with these Classic Herb Stuffing Muffins .
They are tidy, crunchy edge, soft center bites.
Prep Steps
Get your mise en place ready.
Cube 6 cups (240 300 g) stale bread. Dice onion and celery. Measure herbs and broth.
Time saving tip: chop everything the night before.
Stash cubed bread in a zip bag overnight. It saves morning chaos.
Safety reminder: cook raw sausage to 165° F ( 74° C) if using.
Also use oven mitts and be careful with hot muffin tins.
step-by-step Process
- Preheat oven to 375° F ( 190° C) and grease a 12-cup tin.
- Dry bread at 300° F ( 150° C) for 8– 12 minutes if needed.
- Sauté onion and celery in butter until soft, about 5– 7 minutes.
- Toss bread, aromatics, mix-ins, and whisked eggs with 1 cup (240 ml) broth.
- Let mixture rest 15– 30 minutes so bread soaks. Adjust moisture.
- Pack muffin cups and bake 22– 28 minutes until edges turn golden.
- Rest in pan 5 minutes , then invert and cool slightly.
Visual cues matter.
Look for golden brown edges. Centers should be set.
If using meat, check internal temp of 165° F ( 74° C) .
Pro Tips
Use slightly stale bread for best texture.
Press gently into cups for crisp edges.
For a quick upgrade, sprinkle grated Parmesan on top.
Common mistake: over wetting the mixture. Aim for moist, not soupy.
make-ahead option: assemble, refrigerate overnight, bake 10 15 minutes longer.
Freeze baked muffins and reheat in a 350° F ( 175° C) oven.
I love these as Individual Stuffing Cups.
Try variations like Sausage and Apple Stuffing Muffins or Cranberry Turkey Stuffing Muffins.
They work as Healthy Stuffing or gluten-free Stuffing Muffins with swaps.
Honestly, they make Thanksgiving less chaotic. Try them.
You’ll thank me.
Recipe Notes
Serving Suggestions
Serve these Classic Herb Stuffing Muffins warm. They look lovely on a platter. Try them as Individual Stuffing Cups on a holiday board.
Pair with roast turkey and pan gravy. Add roasted Brussels sprouts or honey roasted carrots. For drinks, a crisp dry Riesling or hard cider works great.
Honestly, my family fought over the last one. True story.
Storage Tips
Cool muffins completely before storing. Refrigerate in an airtight container up to four days. Reheat in the oven for best texture.
Warm at 350° F ( 175° C) for 8 10 minutes.
For longer storage, freeze baked muffins. Wrap individually, then freeze up to three months.
Thaw overnight in fridge before reheating. If frozen, bake at 350° F ( 175° C) for 12 15 minutes from cold.
Variations
Want a twist? Try Sausage and Apple Stuffing Muffins . Add cooked crumbled sausage and diced apple. It’s sweet savory magic.
Use leftover turkey and dried cranberries for Cranberry Turkey Stuffing Muffins .
That’s classic Thanksgiving vibe.
Need gluten-free? Use gluten-free bread for gluten-free Stuffing Muffins . Use a little more broth if bread is denser.
I once made a batch with cheddar and eggs. Breakfast Stuffing Muffins became our new weekend ritual.
Nutrition Basics
Each muffin is roughly 140 calories. Protein sits around 5 6 grams. Fat is moderate at 7 9 grams. Sodium varies with broth and add-ins.
Adding sausage or cheese raises calories.
This recipe can be a Healthy Stuffing choice. Use low-sodium broth and whole grain bread.
Add herbs for flavor without salt.
How to Make Stuffing Muffins is simple. Sauté aromatics, mix bread, bind with egg and broth, then bake. Let the bread soak. Don’t over wet it.
A small tip: press gently to get crisp edges. I learned that after a soggy first attempt. Oops.
Try this as a make-ahead Stuffing Muffins recipe. Assemble the night before. Bake fresh the next day. Your holiday life will feel easier.
Conclusion Go for it. These muffins make sides fun. They’re forgiving and crowd pleasing. You’ll smile when people ask for seconds.
Frequently Asked Questions
What exactly are Stuffing Muffins and how are they different from regular stuffing?
Stuffing Muffins are individual portions of traditional bread stuffing baked in a muffin tin so you get crisp, golden edges and a soft, tender center think Thanksgiving stuffing in portable form.
The ingredients and flavors are the same (onion, celery, sage, butter, broth), but the muffin format makes them easier to serve, reheat, and portion for a crowd.
How do I keep my Stuffing Muffins crisp on the outside but moist inside?
Use stale or toasted bread so the cubes soak up liquid without going gummy, and aim for a moist but not soupy mixture by letting it rest 15 30 minutes before baking.
Press the mixture lightly into the muffin cups to create lots of edge contact, brush the tops with melted butter or oil, and finish under the broiler for 1 2 minutes if you want extra crunch (watch closely so they don’t burn).
Can I make Stuffing Muffins ahead of time, and what's the best way to store or freeze them?
Yes assemble the mixture and refrigerate covered overnight, then bake straight from the fridge (add about 10 15 minutes to the bake time). For longer storage, bake, cool completely, freeze flat on a tray, then transfer to a sealed bag; reheat frozen muffins in a 350°F (175°C) oven for 12 18 minutes until heated through to preserve crispness microwaving is faster but will soften the exterior.
What are good variations or mix-ins that won’t make the muffins soggy or overly salty?
Stick to one or two add-ins classic combos like sausage & apple, turkey & dried cranberries, or cheddar & chives work well; precook and drain any meat and keep moist add-ins (apples, cranberries) to modest amounts.
Adjust broth and salt when you add salty ingredients like cheese or cured meats, and fold mix-ins in gently so the bread still gets good contact with the liquid for even baking.
Can I make Stuffing Muffins if I need gluten-free, dairy-free, or egg-free options?
Yes use a sturdy gluten-free bread and measure by weight (around 240 300 g) for best results, and swap butter for olive oil or a dairy-free spread to make them dairy-free.
For egg-free binding try 1/2 cup mashed baked potato or a flax applesauce mix, but note eggs give the most reliable set and a slightly firmer muffin, so expect some texture differences.
How many calories are in a Stuffing Muffin and how do add-ins change the nutrition?
The base muffin is roughly 140 kcal with about 5 6 g protein, 7 9 g fat, and 14 16 g carbs; adding cheese or pork sausage can add 50 150+ calories per muffin and increase fat and sodium.
To keep calories and sodium down, use low-sodium broth, lean turkey, less butter, or increase the veg (celery/onion) proportion handy if you’re plating a Holiday spread with wine and puds galore.
Classic Herb Stuffing Muffins Individual Thanksg
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 140 kcal |
|---|---|
| Protein | 5.5 g |
| Fat | 8 g |
| Carbs | 15 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 375 mg |
