These Stuffing Muffin Cups have everything you love about classic Thanksgiving stuffing, but with deliciously crispy edges in every bite! Golden brown on the outside and soft, buttery, and packed with savory herbs on the inside, they’re a fun twist on traditional stuffing. Plus, they’re perfectly portioned, easy to serve, and guaranteed to be a hit at your holiday table!

Seven mini stuffing muffin cups garnished with chopped herbs are arranged on a white plate, showcasing pieces of bread, vegetables, and herbs in each bite-sized portion.

Why You’ll Love These Stuffing Cups

  • Crispy edges in every bite: If the crispy edges are your favorite part of Thanksgiving stuffing, you’ll love these! Each muffin has a golden, buttery exterior with a soft, flavorful center.
  • Perfectly portioned: No scooping required! These individual stuffing cups make serving Thanksgiving dinner easier and look adorable on your holiday table.
  • A fun twist on a classic: All the savory, buttery, herb-filled flavors of traditional stuffing, baked into individual muffin cups.
  • Great for entertaining: They’re easy to serve, perfect for holiday gatherings, and a fun alternative to a traditional casserole dish.
  • Easy to make ahead: Prep the stuffing mixture in advance so there’s one less thing to worry about on Thanksgiving Day.

Ingredients

  • Bread: I recommend using stale or day-old Italian bread for the best texture. It absorbs the broth without becoming too soggy and gives the stuffing muffins a soft center with crispy edges.
  • Butter: Adds rich, buttery flavor and helps soften the vegetables as they sauté.
  • Vegetables: A combination of onion, celery, and carrots adds flavor, texture, and a little sweetness to every bite.
  • Fresh Herbs: Sage, thyme, and parsley give these stuffing muffin cups that classic savory Thanksgiving flavor. Fresh herbs work best, but dried herbs can be used in a pinch.
  • Eggs: Help bind everything together so the stuffing muffins hold their shape when removed from the muffin tin.
  • Chicken Broth: Keeps the stuffing moist and flavorful without making it soggy. You can substitute vegetable broth to make these vegetarian-friendly.

How to make Stuffing Muffin Cups

  1. Sauté Veggies: Cube bread and set aside. Melt butter in a large pan. Add carrots, onions, and celery and sauté for 5-10 minutes or until tender. Add garlic and continue to sauté for 1 minute.
  2. Combine with Broth and Flavorings: Add in chicken broth, sage, thyme, parsley, salt, and pepper.
A wooden spoon holds a scoop of vegetable soup with carrots, celery, onions, and herbs—perfect for pairing with a classic Boursin cheese recipe—above a pot filled with the colorful broth and chopped greens.
  1. Toss Ingredients: Pour mixture over cubed bread. Add in eggs and toss until well coated.
A glass bowl filled with bread cubes, two raw eggs, chopped vegetables, Boursin cheese, and various seasonings sits on a white surface—perfect for crafting a flavorful Boursin cheese recipe.
  1. Bake: Scoop into greased muffin tins and bake for 30-35 minutes at 375°F. Serve with our mushroom gravy or gluten free gravy on top!
A muffin tin filled with twelve portions of unbaked stuffing mixture containing bread, vegetables, herbs, and a creamy Boursin cheese recipe twist, ready to be baked.
Kelley Simmons Kelley’s Tips

Kelley’s Tips For Stuffing Muffin Cups

  • Use Stale or Day-Old Bread: It absorbs the broth better and prevents the muffins from becoming mushy.
  • Grease the Muffin Tin Well: This will prevent sticking and help the muffins come out easily.
  • Pack the Muffins Tightly: Fill each cup well so they hold together after baking.
Kelley
    Stuffing muffin cups made from cubed bread, vegetables, and herbs are arranged on a white plate. The muffins are golden brown and garnished with chopped parsley.

    Stuffing Muffin Cups FAQ

    Can I make stuffing muffin cups ahead of time?

    Yes! These stuffing muffins are perfect for making ahead, especially for busy holidays like Thanksgiving. You can chop the vegetables and cube the bread a day or two in advance. You can also bake the muffins ahead of time, refrigerate them, and reheat before serving.

    How do I keep stuffing muffins from falling apart?

    The eggs are key to helping the stuffing muffins hold their shape. Make sure the bread is evenly moistened with broth and gently press the stuffing mixture into the muffin cups before baking. Allow the muffins to cool in the pan for 5–10 minutes before removing them so they have time to set.

    What is the best bread for stuffing muffins?

    I recommend using day-old Italian bread, French bread, or sourdough. You want a sturdy bread that can absorb the broth without becoming mushy. If your bread is fresh, spread the cubes on a baking sheet and toast them in a 300°F oven until dried out.

    Can I add sausage to stuffing muffin cups?

    Absolutely! Cook and crumble breakfast sausage or Italian sausage, then mix it into the stuffing before baking. It’s a delicious way to add extra flavor and make these muffins a little heartier.

    Two savory bread dumplings, reminiscent of stuffing muffin cups, are garnished with herbs and topped with brown sauce, served on a white plate with a black rim.

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      Stuffing muffin cups made from cubed bread, vegetables, and herbs are arranged on a white plate. The muffins are golden brown and garnished with chopped parsley.
      Recipe

      Stuffing Muffin Cups

      These Stuffing Muffin Cups take all the cozy flavors of classic holiday stuffing and turn them into perfectly portable, golden-brown bites. Crispy on the outside, soft and savory on the inside, they’re the perfect side for Thanksgiving, or anytime you want your favorite bread-and-herb flavors in convenient, crowd-pleasing portions.
      Author: Kelley Simmons
      Prep Time: 10 minutes
      Cook Time: 30 minutes
      Total Time: 40 minutes
      Serves 18
      Rate Print

      Ingredients 

      • 6 cups cups stale Italian bread, cubed
      • 4 tbsp unsalted butter
      • 1 medium onion
      • 2 rib celery, diced
      • 2 carrots, diced
      • 2 tbsp fresh parsley, chopped
      • 2 tsp fresh thyme
      • 4 leaves fresh sage, chopped
      • 3 garlic cloves
      • 2 tsp kosher salt
      • 1/4 tsp pepper
      • 1 1/2 cups chicken broth
      • 2 eggs, whisked

      Instructions

      • Preheat the oven to 375°F. Generously grease a standard muffin tin with nonstick cooking spray or butter. Set aside.
      • Sauté the vegetables: Melt butter in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5–10 minutes, or until softened. Add the garlic and cook for an additional minute.
      • Add the herbs and broth: Stir in the sage, thyme, parsley, salt, pepper, and 1½ cups chicken broth. Remove from the heat and allow to cool slightly.
      • Combine: Place the cubed bread in a large bowl. Pour the vegetable and broth mixture over the bread and gently toss to coat. Add additional broth as needed until the bread is evenly moistened but not soggy. Stir in the beaten eggs until everything is well combined.
      • Fill the muffin tin: Divide the stuffing mixture evenly among the prepared muffin cups, gently pressing the mixture into each cup to help the muffins hold their shape.
      • Bake: Bake for 30–35 minutes, or until the tops are golden brown, the edges are crispy, and the centers reach 165°F. Allow to cool in the pan for 5–10 minutes before carefully removing and serving.

      Notes

      • Use Stale or Day-Old Bread: It absorbs the broth better and prevents the muffins from becoming mushy.
      • Grease the Muffin Tin Well: This will prevent sticking and help the muffins come out easily.
      • Pack the Muffins Tightly: Fill each cup well so they hold together after baking.

      Nutrition Information

      Calories: 257kcalCarbohydrates: 39gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 655mgPotassium: 190mgFiber: 4gSugar: 5gVitamin A: 1306IUVitamin C: 2mgCalcium: 111mgIron: 3mg
      Stuffing muffin cups made from cubed bread, vegetables, and herbs are arranged on a white plate. The muffins are golden brown and garnished with chopped parsley.

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