Stuffing Muffin Recipes for Thanksgiving

Easy, Individual Portions of Your Favorite Side Dish

Thanksgiving stuffing is a classic comfort side that many look forward to every year. But sometimes slicing a big pan of stuffing feels messy, and second helpings aren’t as neat. Enter stuffing muffins—perfectly portioned, crispy on the edges, soft in the middle, and easy to serve. These muffin‑style servings (often called “stuffins”) combine all the savory, herby goodness you love in a hassle-free, elegant format.

In this article, you’ll find a base stuffing muffin recipe, many variations (vegetarian, gluten‑free, with fruits or nuts), tips for perfect texture, make-ahead ideas, FAQs, and pairing suggestions. Whether you’re trying this for the first time or giving your traditional stuffing a new look, you’ll love how much simpler (yet impressive) this option feels.

---

Why Stuffing Muffins?

• Easy serving: No slicing or messy scooping—guests grab one muffin.

• Crispy edges and soft interiors: Every bite offers contrast.

• Portion control: Better balance on your plate.

• Customizable: Use different breads, herbs, fruits, nuts, or proteins.

• Make-ahead & reheat friendly: You can bake early and warm just before serving.

---

Base Stuffing Muffin Recipe (Herb & Bread)

Ingredients

• 12 cups bread cubes (day‑old—use French bread, sourdough, or a mix)

• ¼ cup unsalted butter

• 1 cup onion, finely diced

• 1 cup celery, finely diced

• 2–3 cloves garlic, minced

• 1 tbsp fresh sage, chopped (or 1 tsp dried)

• 1 tbsp fresh thyme leaves

• ½ cup chopped fresh parsley

• Salt & black pepper to taste

• 2 large eggs (beaten)

• 1½ to 2 cups vegetable or chicken broth (adjust to moisten)

Instructions

1. Preheat the oven and prepare tin
   Preheat your oven to 350°F (175°C). Grease or line a 12‑cup muffin tin.

2. Toast or dry bread cubes
   If bread isn’t stale, spread cubes on a baking sheet and toast lightly (~10 minutes) to dry them out.

3. Sauté aromatics
   In a skillet, melt butter. Add onion, celery, and garlic, sauté until softened (5–7 minutes). Season lightly.

4. Combine components
   In a large bowl, toss bread cubes with herbs (sage, thyme, parsley), salt & pepper. Add the sautéed vegetable mix.

5. Add eggs and broth
   Pour beaten eggs over the mixture, then gradually add broth until the mixture is moist but not soupy. Gently stir to combine.

6. Fill muffin cups
   Divide the mixture among muffin cups, pressing lightly to help them hold shape. Do not overfill.

7. Bake
   Bake 25–30 minutes, until tops are golden and edges crisp. Let cool 5 minutes, then remove muffins with a small spatula or knife.

8. Serve warm
   These are best warm, perhaps with a little extra butter or drizzle of gravy.

---

Flavor Variations & Twists

Vegetarian Fruit & Nut Stuffing Muffins

Add ½ cup dried cranberries or chopped apples + ½ cup toasted pecans or walnuts to the base recipe for sweet‑savory contrast.

Gluten‑Free Stuffing Muffins

Use a gluten-free bread (or GF breadcrumbs) in place of regular bread cubes. The rest of the recipe follows same method.

Cornbread Stuffing Muffins

Replace half of the bread cubes with crumbled cornbread for a Southern twist.

Mushroom & Herb Stuffing Muffins

Sauté mushrooms along with onion and celery, increasing broth slightly. Use extra thyme or rosemary.

Cheesy Stuffing Muffins

Mix in ½ cup shredded cheese (cheddar, Gruyère, or a dairy-free cheese alternative) just before filling the tins.

Savory Meat Option

If you eat meat, you could add browned ground turkey or chicken (drained) to the mix.

---

Tips for Best Results

• Use day-old or slightly dried bread so it absorbs liquid without turning mushy.

• Don’t over-moisten—if mixture is too wet, muffins might collapse.

• Press but don’t compact too tightly—air pockets help texture.

• Use a hot knife or small offset spatula to loosen muffins after baking.

• For extra crispy tops, you can broil for 1–2 min at end—watch carefully to avoid burning.

• Use light-colored muffin tins or liners to avoid over-browning edges.

---

Make‑Ahead & Storage

• Prep in advance: You can mix the stuffing (without baking) the day before, refrigerate, then fill and bake before serving.

• Fully bake ahead: Bake muffins ahead, cool, store in airtight container, then reheat in oven (around 325°F for 10 minutes) before serving.

• Freeze: Once baked and cooled, wrap individual muffins or store in freezer bags. Reheat straight from frozen at low temp until warm.

---

Frequently Asked Questions

Will the muffins be dry inside?
Not if correctly moistened with broth and eggs. The center should be tender, not mushy.

Can I use leftover stuffing?
Yes—you can bind leftover stuffing with an egg or two, then press into muffins and bake 10–15 min until warmed and crisped.

What size of muffin tin should I use?
Standard 12‑cup muffin tins work well for average portions. Mini and jumbo variations are possible too.

How long do stuffing muffins stay good?
Store in refrigerator for up to 3 days. Reheat gently to prevent drying.

What to serve with them?
These pair beautifully with turkey, gravy, roasted vegetables, cranberry sauce, or a light salad.

---

Serving Ideas & Presentation

• Serve in muffin liners or nestle them in a decorative basket with parchment paper.

• Drizzle extra broth or a light gravy on top.

• Garnish with fresh herbs like parsley or thyme sprigs.

• Place on a platter next to dinner rolls or alongside the turkey for variety.

---

Recipe Card Summary

• Prep Time: 15–20 min

• Cook Time: 25–30 min

• Total Time: ~40–50 min

• Yield: 12 muffins

• Category: Side Dish / Thanksgiving

• Method: Baking (Individual servings)

• Cuisine: American / Holiday

---

Why These Muffins Will Be a Hit

• Everyone gets a crisp edge and soft center without fighting over the pan

• They look elegant and festive

• Flexible: easy to adapt to dietary needs (vegetarian, gluten-free, etc.)

• Great for leftovers and reheats well

Try making a batch this year—offer them alongside your traditional stuffing. They’ll be one of the most talked-about sides.