Go Back

Stuffing Muffins

Stuffing muffins bake classic savory bread stuffing in a standard 12-cup muffin pan, with browned tops and tender centers. The individual portions are easy to serve alongside a holiday meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Resting 5 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp unsalted butter
  • 1 cup yellow onion finely chopped
  • 1 cup celery finely chopped
  • 1 tsp poultry seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 bag (12 oz) plain dried bread cubes
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 large skillet
  • 1 standard 12-cup muffin pan

Method
 

  1. Heat the oven to 375°F.
  2. Generously grease a standard 12-cup muffin pan.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the onion and celery, and cook for 6 to 8 minutes until softened.
  5. Stir in the poultry seasoning, salt, and pepper.
  6. Put the bread cubes in a large bowl and add the cooked vegetables.
  7. Whisk the broth and eggs together.
  8. Pour the broth mixture over the bread and toss until all the cubes are moistened.
  9. Divide the mixture among the muffin cups, pressing it gently into each cup.
  10. Bake for 25 to 30 minutes until browned and the centers reach 165°F.
  11. Let the muffins rest in the pan for 5 minutes.
  12. Loosen the edges and remove the muffins.

Notes

For crispier tops, avoid packing the mixture too firmly into the cups. Store in an airtight container in the refrigerator for 3 to 4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth in place of chicken broth.