Stuffing Muffins
- By Amy Dong
- Updated Nov. 6, 2025
These stuffing muffins are my favorite way to serve stuffing at big gatherings. With crisp exteriors and tender centers, everyone gets their “favorite” piece. I love how they bake evenly, reheat easily, and look so charming on the table.
In This Article
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Amy’s Notes
These Stuffing Muffins are one of my favorite make-ahead sides for the holidays. Here’s why they always steal the spotlight on my Thanksgiving table:
- Perfectly Crisp Edges: Every muffin bakes up with golden, crunchy edges and a soft, tender center. No more fighting over the corner pieces like with a big pan of stuffing.
- Sweet and Savory Balance: The apples and cranberries bring a gentle sweetness that pairs beautifully with the herbs and buttery bread cubes. It’s that same cozy flavor combo I love in Stuffing with Sausage and Apples.
- Make-Ahead Friendly: You can prep the mixture the night before and bake it fresh the next day. It’s a total time-saver when the kitchen’s busy with turkey and sides.
- Even Cooking, Every Time: Because they’re baked in muffin tins, each portion cooks evenly – no soggy middle, just the right mix of crisp and soft in every bite.
- Easy to Serve and Reheat: These little muffins are simple to plate, pack, and reheat. They’re just as handy for a big holiday spread as they are for a cozy dinner with Cornbread Sausage Stuffing on the side.
Key Recipe Ingredients
- Herb-Seasoned Stuffing Cubes – The base that soaks up all the buttery broth and seasonings while baking into perfectly crisp, golden muffins.
- Apples & Dried Cranberries – Add natural sweetness and a subtle tart contrast to the savory herbs and buttery bread.
- Fresh Herbs (Sage, Thyme, Rosemary, Parsley) – Bring aromatic freshness and earthy depth that make the stuffing taste festive and homemade.
- Warm Spices (Cinnamon & Nutmeg) – Add gentle warmth and complement the apples and cranberries beautifully.
- Chicken Stock – Moistens the bread and ties all the flavors together, creating a tender inside with crisp edges.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Bread Options: Herb-seasoned cubed stuffing works beautifully here, but you can use your own cubed and toasted bread if preferred.
- Fruit Add-Ins: The apples and cranberries add a lovely balance of sweet and tart. You can swap dried cranberries for raisins, golden raisins, or chopped dried apricots.
- Protein Additions: Cooked and crumbled Italian sausage, bacon, or pancetta can be stirred in for a heartier stuffing.
Step-By-Step Recipe Instructions
- Preheat the oven to 375°F and generously butter a 12-cup muffin tin. This helps each stuffing muffin release cleanly and ensures golden, crispy edges.
- In a large skillet, melt the butter with olive oil over medium-high heat. Once hot and shimmering, add the chopped onions and celery. Sauté until the onions are soft and caramelized at the edges – this adds depth and sweetness to the stuffing base.
- Add the chopped apples, dried cranberries, sage, thyme, rosemary, cinnamon, nutmeg, salt, and pepper to the skillet. Stir and cook for another 1–2 minutes just until the apples begin to soften and the herbs are fragrant.
- Turn off the heat and stir in the chopped parsley and herb-seasoned stuffing cubes. Pour in 2 cups of warm chicken stock and gently fold everything together until the stuffing is fully moistened but not soggy.
- Spoon the stuffing into the prepared muffin tin, pressing gently so each cup is packed but not squished. This helps them hold their shape once baked.
- Bake for 10–15 minutes, or until the tops are golden and crisp. Let them rest in the pan for a few minutes, then run a knife around each edge and carefully lift them out.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep in Advance: You can prepare the stuffing mixture up to a day ahead. Once everything is combined and moistened with broth, cover the bowl tightly and refrigerate overnight. Simply bake them a couple of hours before serving.
What To Serve with Stuffing Muffins
Side Dishes
- These Stuffing Muffins fit right in with classic holiday sides. We love serving them alongside Creamy Baked Mashed Potatoes for a cozy, comforting plate.
- They also pair beautifully with Garlic Butter Mushrooms or Easy Rice Pilaf with Mushrooms for a well-rounded meal.
- For something lighter, Perfect Popovers make a great addition to the table.
Holiday Appetizers
- If you’re planning a full spread, start with a few small bites like Cranberry Brie Bites or Brie and Fig Crostini.
- For a seasonal touch, Pumpkin Bacon Crostini With Cranberries or Savory Pumpkin Dip bring warm, festive flavors that pair perfectly with these Stuffing Muffins.
Stuffing Muffins
Stuffing Muffins are a deliciously fun way to enjoy your holiday stuffing. These Stuffing Muffins are easy and make-ahead, which you’ll appreciate during the busy holidays.
Ingredients
- 2 tablespoons olive oil
- ½ cup salted butter, plus more for greasing tins
- 4 stalks celery, chopped
- 1 large onion, chopped
- 2 apples, peeled and chopped
- 1 cup dried cranberries
- 2 tablespoons fresh sage, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup fresh parsley leaves, chopped
- 12 ounces seasoned cubed stuffing, 1 bag
- 2-3 cups chicken stock, good quality
Instructions
- In a heavy large skillet, add olive oil and butter over medium high heat. Once mixture is melted and hot, add the celery and onions, cooking until onions are browned and translucent.
- Add remaining ingredients up to (but not including) cubed stuffing. Cook 1-2 minutes, stirring, and turn off heat. Add stuffing cubes and stir gently to combine.
- Add 2 cups of broth until bread is softened and moist. At this point, you can choose to cover and chill overnight or continue on with recipe.
- When ready to bake, preheat oven to 375F with rack on lower middle position. Use rubber spatula to gently stir stuffing mixture and add more broth as needed (may not need to add much, depending on how soft you like your stuffing.)
- Butter a 12-muffin tin generously. Divide stuffing mixture evenly into muffin tin. Bake 10-15 min or until nicely browned on top.
Notes
- Stuffing muffins can be served fresh out of the oven or a couple of hours later (they can easily be reheated if you like.)
- Sauté the vegetables until the onions are golden and soft. This step builds flavor and gives the stuffing a rich, savory base.
- Use day-old or slightly dried bread cubes if you’re making your own. They’ll absorb the broth better without turning mushy.
- Add the broth gradually. The mixture should be moist but not soggy, so stop adding once the bread feels soft and holds together.
- Butter the muffin tin generously. It helps the muffins release easily and gives the edges a crisp, golden finish.
- Pack the mixture lightly into each muffin cup. Pressing too firmly can make them dense instead of fluffy.
- Bake on the lower-middle rack. This ensures even browning and keeps the bottoms from overcooking.
- Let the muffins rest for a few minutes before removing them from the tin. They’ll hold their shape better once slightly cooled.
- This recipe is part of our Thanksgiving Side Dishes Recipes Collection.
- These Stuffing Muffins fit right in with classic holiday sides. We love serving them alongside Creamy Baked Mashed Potatoes.
Nutrition (per serving)
Calories: 162kcal | Carbohydrates: 18.1g | Protein: 1g | Fat: 10.5g | Saturated Fat: 5.3g | Trans Fat: 0.3g | Cholesterol: 20.9mg | Sodium: 205.1mg | Fiber: 2.2g | Sugar: 14g
Frequently Asked Questions
Can I add meat to these stuffing muffins?
Yes. Cooked crumbled sausage, bacon, or even diced ham work great in this recipe. Just stir the cooked meat into the mixture before baking for extra flavor and heartiness.
What kind of bread cubes should I use?
A bag of herb-seasoned cubed stuffing is the easiest option. If you prefer homemade, use day-old bread cut into cubes and lightly toasted so it can soak up the broth without getting mushy.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F for about 10 minutes or until warmed through. You can also freeze them for up to a month and reheat straight from frozen.
More to Bake and Eat
- Honey Cornbread Muffins – These Honey Cornbread Muffins are tender, soft, and completely refined sugar-free! We love serving these with soups and chilis.
- Sweet Corn Muffins – These corn muffins are sweet and delicious, thanks to the addition of corn kernels to the batter. Completely homemade- no shortcuts!
- Gluten-Free Wild Rice Stuffing – This Festive Wild Rice Stuffing is easy and absolutely delicious! Buttery and loaded with flavor, this dish is destined to become a holiday favorite.
- Best Buttermilk Biscuits – These Buttermilk Biscuits are super easy and melt-in-your-mouth delicious! They’re tender and fluffy; perfect with any family meal!