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These easy stuffing muffins have all the classic flavors of Thanksgiving stuffing in individual portions, with golden, crispy edges and a tender, savory center. Fresh herbs, garlic, and l cranberries make every bite delicious. They’re the perfect festive side dish for Thanksgiving or any holiday meal!
These are by far the best stuffing muffins! They’re so easy to make, customizable, and everything you love about classic stuffing, in individual muffin form! If you love stuffing, be sure to try our viral turkey stuffing meatballs, small batch stuffing, elevated easy boxed stuffing, and turkey stuffing meatloaf next!
🔎 Quick Look: Stuffing Muffins
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 18-22 minutes + 10-15 minutes to dry the bread
- 🕒 Total Time: ~45 minutes
- 🍽 Calories: ~95 kcal per stuffing muffin
- 👥 Servings: 12 stuffing muffins
- 💙 WW: 3 points per stuffing muffin
- 🥣 Key Ingredients: Dried bread, onion, celery, egg, chicken broth, fresh herbs
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- Easy to Make: These stuffing muffins are simple to prep and bake in a muffin tin for perfectly portioned individual servings.
- Customizable: Easily make these your own! Add dried cranberries for a little sweetness, or your favorite stuffing add-ins.
- All the Best Flavors: They have everything you love about classic Thanksgiving stuffing, including fresh herbs, garlic, onion, and celery, with golden, crispy edges and tender centers.
- Perfect for Thanksgiving: These individual stuffing muffins are a fun twist on traditional stuffing and make serving portions so easy.
Key Ingredients
- Bread: A French baguette is the base of these stuffing muffins. Cut it into small cubes and bake them in the oven to dry them out. This helps the bread absorb the broth and gives the muffins the perfect texture.
- Onion: Use finely diced sweet or white onion for classic savory flavor.
- Celery: Celery adds a little crunch and is a must-have for that traditional stuffing flavor.
- Egg: An egg helps bind the ingredients together so the stuffing muffins hold their shape.
- Chicken Broth: Low-sodium chicken broth adds moisture and helps the muffins come together.
- Fresh Herbs: Fresh parsley, thyme, sage, and rosemary add so much flavor! They give these stuffing muffins that delicious, classic Thanksgiving stuffing flavor.
- Dried Cranberries: Roughly chopped dried cranberries add a burst of sweetness to these stuffing muffins! You can use regular or reduced sugar dried cranberries.
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
I’ve made these stuffing muffins so many times and tested them with all kinds of different ingredients. What I love most about this recipe is how versatile it is! You can easily customize them to your taste and what you have on hand. Here are some of my favorite ways to make them:
- Fresh Herbs Substitution: If using dried herbs instead of fresh, use ½ teaspoon of dried thyme, ¼ teaspoon of dried sage, and ¼ teaspoon of dried rosemary in place of the fresh herbs. Or, substitute 1 teaspoon of dried poultry seasoning for all three herbs.
- Cranberries: I love the burst of sweetness dried cranberries add to these stuffing muffins! If desired, roughly chop ¼ cup of dried cranberries for a subtle sweet and tart flavor. If you don’t like cranberries, you can omit them.
- Pecans or Walnuts: Add 2-3 tablespoons of finely chopped pecans or walnuts for a little crunch. Toast them lightly first for extra flavor.
- Apple: Add ¼ cup finely diced apple for a hint of natural sweetness that pairs well with the sage and thyme.
- Mushrooms: For extra savory flavor, add 1/4 cup of finely chopped mushrooms, sautéed with the celery and onion.
- Sausage: Add 1/4 cup of cooked and crumbled turkey sausage for a heartier stuffing. Drain excess fat before mixing it in.
- Parmesan Cheese: Add 2 tablespoons of finely grated Parmesan for a cheesy flavor.
How to Make Stuffing Muffins
- Cut the baguette into small cubes and spread them in a single layer on a baking sheet. Bake at 325°F for 10-15 minutes, tossing halfway through, until the cubes are dry and lightly crisp but not browned. Let cool.
- Finely chop the fresh parsley, thyme, sage, rosemary, and dried cranberries. Set aside.
- Melt the butter in a skillet over medium heat. Add the onion and celery and sauté for about 5-7 minutes, until softened. Add the crushed garlic and sauté for another 30-60 seconds, until fragrant.
- Place the dried bread cubes in a large mixing bowl. Add the cooked onion, celery, and garlic, along with the chopped parsley, thyme, sage, rosemary, salt, pepper, and dried cranberries. Toss gently to combine.
- Pour the whisked egg and chicken broth over the bread mixture. Toss gently until everything is evenly moistened. Let the mixture sit for a few minutes so the bread can absorb the liquid. Add more broth, one tablespoon at a time, if needed. The bread should be moist throughout but not soggy.
- Spray a 12-cup non-stick muffin pan with oil. Use a large ice cream scoop to divide the stuffing mixture evenly among the muffin cups. Gently press the mixture into each cup so the muffins hold together.
- Bake at 375°F for 18-22 minutes, or until the tops are golden brown and crispy and the centers are cooked through.
- Let the stuffing muffins rest in the pan for 5 minutes before carefully removing. Serve them warm and enjoy!
Expert Tips
- Dry the Bread: Cut the baguette into small cubes and dry them in the oven until crisp but not browned. If your bread is already cubed and dry, you can skip this step. Let the bread cool before using.
- Make Ahead: You can cube and dry the bread a day ahead to save time when preparing these stuffing muffins.
- Add the Broth Gradually: Start with 1 ¼ cups of broth and add more gradually as needed. Different baguettes absorb different amounts of liquid, so add extra broth a little at a time to avoid soggy stuffing.
- Chop the Cranberries: Roughly chop the dried cranberries so the flavor is evenly distributed throughout the muffins.
- Use an Ice Cream Scoop: I like using a large ice cream scoop to portion the stuffing mixture evenly into the muffin tin. Lightly press the mixture into each cup to help the muffins hold their shape.
Serving Suggestions
Enjoy these stuffing muffins with our homemade chicken gravy or homemade cranberry sauce for dipping. They’re a delicious twist on traditional stuffing and the perfect addition to your Thanksgiving table! Pair them with oven-roasted brined turkey breast, slow cooker mashed potatoes, creamy cottage cheese mashed potatoes, green bean casserole, sweet potato apple casserole, Jiffy corn casserole, and healthy crustless pumpkin pie for a delicious holiday meal. Plus, don’t miss our collection of 30+ healthy Thanksgiving sides for even more ideas!
Storage Instructions
Store leftover stuffing muffins in an airtight container in the refrigerator for 2-3 days. Reheat them in the oven or air fryer to bring back some of their crispy edges.
Stuffing Muffins FAQs
What are Stuffing Muffins?
Stuffing muffins, also called stuffins, are individual servings of classic Thanksgiving stuffing baked in a muffin pan. They’re crispy on the outside, tender on the inside, and have all the delicious flavors of traditional stuffing in individual portions!
What Does Adding an Egg to Stuffing Muffins do?
Adding an egg helps bind the stuffing ingredients together so the muffins hold their shape and don’t fall apart. It also helps create a tender texture inside.
More Recipes to Try Next!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Best Stuffing Muffins Recipe
Equipment
Ingredients
- 1, 12-ounce French baguette, cut into small cubes
- 1 tablespoon unsalted butter or light butter
- 1/2 cup finely diced sweet or white onion
- 1/2 cup finely diced celery
- 1 garlic clove, minced
- 1 large egg, whisked
- 1 ¼ cups low-sodium chicken broth
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon fresh sage, finely chopped
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/4 cup roughly chopped dried cranberries
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon pepper
Instructions
- Cut the baguette into small cubes and spread them in a single layer on a baking sheet. Bake at 325°F for 10-15 minutes, tossing halfway through, until the cubes are dry and lightly crisp but not browned. Let cool.
- Finely chop the fresh parsley, thyme, sage, rosemary, and dried cranberries. Set aside.
- Melt the butter in a skillet over medium heat. Add the onion and celery and sauté for about 5-7 minutes, until softened. Add the crushed garlic and sauté for another 30-60 seconds, until fragrant.
- Place the dried bread cubes in a large mixing bowl. Add the cooked onion, celery, and garlic, along with the chopped parsley, thyme, sage, rosemary, salt, pepper, and dried cranberries. Toss gently to combine.
- Pour the whisked egg and chicken broth over the bread mixture. Toss gently until everything is evenly moistened. Let the mixture sit for a few minutes so the bread can absorb the liquid. Add more broth, one tablespoon at a time, if needed. The bread should be moist throughout but not soggy.
- Spray a 12-cup non-stick muffin pan with oil. Use a large ice cream scoop to divide the stuffing mixture evenly among the muffin cups. Gently press the mixture into each cup so the muffins hold together.
- Bake at 375°F for 18-22 minutes, or until the tops are golden brown and crispy and the centers are cooked through.
- Let the stuffing muffins rest in the pan for 5 minutes before carefully removing. Serve them warm and enjoy!
Video
Notes
- Fresh Herbs Substitution: If using dried herbs instead of fresh, use ½ teaspoon of dried thyme, ¼ teaspoon of dried sage, and ¼ teaspoon of dried rosemary in place of the fresh herbs. Or, substitute 1 teaspoon of dried poultry seasoning for all three herbs.
- Cranberries: Roughly chopped dried cranberries add a burst of sweetness to these stuffing muffins! You can use regular or reduced sugar dried cranberries.
- Customize Your Stuffing Muffins: If you don’t like cranberries, you can omit them altogether. These stuffing muffins are easy to customize! Try adding chopped walnuts, sautéed mushrooms, cooked sausage, or your favorite stuffing mix-ins to make them your own!
- Dry the Bread: Cut the baguette into small cubes and dry them in the oven until crisp but not browned. If your bread is already cubed and dry, you can skip this step. Let the bread cool before using.
- Make Ahead: You can cube and dry the bread a day ahead to save time when preparing these stuffing muffins.
- Add the Broth Gradually: Start with 1 ¼ cups of broth and add more gradually as needed. Different baguettes absorb different amounts of liquid, so add extra broth a little at a time to avoid soggy stuffing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These stuffing muffins are so good! I love that they are individually portioned out. They are so easy to make and come out with crispy edges, and are so delicious. You can customize them to your liking, and there are so many options. They also freeze well, so you can have them on hand when you want them.