Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Ingredients
- 6 cups bread cubes (day-old bread like sourdough or French, cut into 1-inch cubes)
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 tbsp unsalted butter
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary (or 1 tsp fresh, finely chopped)
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups chicken or vegetable broth (low sodium)
- 2 large eggs, lightly beaten
- Nonstick cooking spray
Instructions
- Prep the Bread:
- Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10–15 minutes until lightly toasted and dry. Let them cool while you prepare the other ingredients.
- Sauté the Aromatics:
- In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking for about 5 minutes, until softened and fragrant. Stir in the sage, thyme, rosemary, salt, and black pepper. Cook for an additional minute to release the herb flavors.
- Combine the Ingredients:
- In a large mixing bowl, combine the toasted bread cubes and the sautéed onion-celery mixture.
- In a separate bowl, whisk together the broth and eggs. Pour this mixture over the bread cubes and toss gently until evenly moistened. Let it sit for 5 minutes so the bread absorbs the liquid.
- Prep the Muffin Tin:
- Grease a 12-cup muffin tin with nonstick spray. Scoop the stuffing mixture into each cup, pressing gently to pack them in. Don’t overfill—each cup should be slightly mounded.
- Bake the Muffins:
- Preheat the oven to 375°F (190°C). Bake the stuffing muffins for 25–30 minutes, or until the tops are golden brown and slightly crispy.
- Cool and Serve:
- Let the muffins cool for a few minutes before removing them from the tin. Use a knife to gently loosen the edges if needed. Serve warm and watch them disappear!
Do’s and Don’ts
DO:
- Use day-old bread or dry your bread thoroughly—this ensures the muffins don’t turn mushy.
- Add chopped fresh herbs like parsley for extra brightness.
- Make these ahead of time! Just reheat in the oven at 350°F (175°C) for 10 minutes before serving.
DON’T:
- Skip greasing the muffin tin; no one wants a stuffing muffin disaster.
- Overpack the muffin cups; a little air helps them crisp up nicely.
- Forget the eggs—they’re the glue that holds the muffins together.
Optional Add-Ins:
- Savory Boost: Add cooked sausage or crispy bacon bits for a meaty twist.
- Fruity Flair: Toss in dried cranberries or chopped apples for a sweet-savory combo.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top for texture.
These stuffing muffins are perfectly portioned and full of all the flavors you love in traditional stuffing. They’re a hit at holiday dinners or as a fun side for any meal. 🧁🍂
