Classic Buttery Herb Stuffing Muffins

Classic Buttery Herb Stuffing Muffins are my answer to everyone who fights for crisp corner pieces of stuffing. Baking stuffing in muffin tins means every serving gets golden edges and a savory tender center. They are a joyful holiday side but just as welcome with weeknight roast chicken.

My siblings and I used to urge my grandma to leave the stuffing in the oven way longer for extra crunch. Now with these muffins every plate gets the best bite. They always disappear first from the holiday spread.

Ingredients

• Day-old white or sourdough bread: About ten cups cut into half inch cubes builds the backbone for that just-right texture. Choose a sturdy loaf from the bakery section and let it sit out overnight if possible
• Yellow onion: For a sweet aromatic base. Look for firm onions with tight skin and no green shoots
• Celery: Brings natural saltiness and crunch. Choose stalks that are bright and have no browning
• Carrots: For optional sweetness and color. Young carrots have the best flavor
• Garlic: Supplies warmth. Use fresh cloves for best punch
• Unsalted butter: Gives the signature richness. European style butter adds a touch more flavor
• Fresh parsley sage and thyme: Give a bright herbal lift. Always check your herbs for vivid color and strong scent
• Salt and black pepper: To balance and wake up the classic flavors
• Low-sodium chicken or vegetable broth: Moistens without making things soggy. If possible use homemade or a trusted brand with simple ingredients
• Eggs: Bind everything together for perfect muffins. Always use fresh eggs with clean shells

Instructions

Prep the Oven and Pan:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius and grease your twelve cup muffin tin all the way into each corner. This avoids sticking and ensures easy removal

Crisp the Bread:

Spread the bread cubes out in an even layer on a baking sheet and toast in your hot oven for about ten to twelve minutes until they feel lightly crisp and dry but not browned. Let them cool just until you can handle them

Sauté the Vegetables and Herbs:

Place a large skillet over medium heat and melt the butter until foamy. Add onion celery and carrot. Stir gently and cook for five to seven minutes or until they’re soft and lightly translucent. Now stir in garlic sage thyme parsley salt and pepper and let cook exactly one minute to bloom the flavors

Mix Bread and Aromatics:

Transfer crisped bread to a large bowl. Scrape every bit of the veggie and herb mix into the bowl using a rubber spatula to get all the infused butter

Combine Wet Ingredients:

Crack both eggs into a separate bowl and whisk with the broth until homogeneous. This mixture helps carry the flavor through every cube and makes the stuffing moist but not soggy

Moisten and Toss:

Pour the egg and broth over the bread and veggies. Gently toss by hand or with a large spoon. The goal is to coat every piece without mashing the cubes. The texture should feel damp yet hold its shape when pressed

Fill the Muffin Tin:

Evenly spoon the mixture into each muffin cup. Press down gently with the back of your spoon or fingers so the muffins will hold together. Fill each tin right to the top and pat the surface for a crisp crust

Bake:

Slide the pan onto the center rack and bake for twenty five to thirty minutes until the tops are deep golden and edges are crisp. Avoid overbaking as they firm up more as they cool

Cool and Serve:

Let the muffins rest in the pan for ten minutes before removing them with a butter knife or small offset spatula. Serve them while warm for the best texture

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There is something magical about fresh sage in this recipe. It fills the whole house with that wintry holiday scent and reminds me of my grandmother letting us sneak tastes straight from the bowl. My little brother once tried to eat his muffin in a single bite hoping for the biggest crunch.

Storage Tips

These muffins keep covered in the fridge for up to four days. Let them cool fully before wrapping to avoid sogginess. For best leftovers gently reheat in a hot oven rather than the microwave so you keep the edges crisp. They also freeze well. Place cooled muffins in a single layer in a freezer bag. To reheat set the oven to three hundred fifty degrees and bake from frozen for twenty minutes

Ingredient Substitutions

Swap in gluten free bread and plant based butter for those with allergies. Feel free to add cooked sausage mushrooms or diced apple for a unique twist. Vegetable broth works just as well as chicken broth to keep things vegetarian. If you only have dried herbs use a third of the amount and rub them between your fingers to release extra aroma

Serving Suggestions

I love them alongside roast turkey with rich gravy pooling on top. They also pair with simple roast chicken or around a vegetarian holiday main like lentil loaf. If serving for brunch try with poached eggs and sautéed spinach for a savory breakfast muffin. They even work tucked next to a bowl of thick fall soup

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With herbs vivid and edges crisp these stuffing muffins are sure to become a holiday staple. The flavor and texture deliver every time for gatherings big and small.

Recipe Questions

→ Can I use gluten-free bread for these muffins?

Yes, gluten-free bread works well. Just substitute cup for cup and watch texture for moisture.

→ What herbs give the best flavor?

Fresh parsley, sage, and thyme add vibrant flavor. Adjust quantities to match your tastes.

→ How do I keep the muffins from being soggy?

Use day-old bread, toast the cubes, and mix gently with broth and eggs for balanced moisture.

→ Are these muffins suitable for vegetarians?

Yes. Use vegetable broth instead of chicken broth for a vegetarian-friendly side dish.

→ How should I reheat leftovers?

Warm muffins in a 350°F (175°C) oven for several minutes until heated through but not dry.

→ Can I add sausage or mushrooms?

Absolutely. Stir in cooked sausage or sautéed mushrooms before baking for extra richness.