These individual Stuffing Muffins are easy to make, they bake in less than 30 minutes, and they are perfectly portions of stuffing for a family meal or holiday. Bonus: You can make them ahead!
I love making small adjustments to Thanksgiving recipes for kids to help the kids enjoy less-familiar holiday foods, and these Stuffing Muffins have become a staple.
Quick Look: Stuffing Muffins
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Servings: 12
- Flavor Profile: Savory herbs with crisp bread edges and tender middles
- Difficulty: Easy, perfect for family dinners and holiday meals
- Why to Make: It’s a fast way to make kid-friendly stuffing
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Table of Contents
You can make this recipe with Italian or sourdough bread and use store-bought or homemade mirepoix to cut down on the prep work. Alongside my Make-Ahead Mashed Potatoes and Sweet Potato Puree, this is one of our favorite holiday side dishes for kids.
Why This Recipe Works
By baking stuffing in a muffin pan, we drastically shorten the baking time and make the dish a little more fun for kids.
(You may also like my Easy Pumpkin Cake, Boiled Green Beans, and Cranberry Orange Sauce.)
Ingredients You Need
Here is a look at the ingredients for these Stuffing Muffins. See the recipe below for the exact amounts.
- Italian bread: I like using Italian bread or sourdough here so the base of the Stuffing Muffins have plenty of flavor.
- Unsalted butter: This is my preferred type of butter to cook and bake with, so I use it here. You can also use salted butter if you prefer.
- Mirepoix: To cut down on vegetable prep, I like to use store bought or homemade mirepoix with carrots, onion, and celery.
- Fresh sage and fresh thyme: This herb combination is classic in traditional stuffing. You can also use dried herbs, including rosemary, if that works better for you.
- Eggs: I use large eggs in my recipes, so plan to use that size here so the volume is correct.
- Reduced-sodium chicken broth: This adds flavor and ensures the bread mixture is tender on the inside of each muffin. You can swap in vegetable broth if you prefer.
TIP: We also add salt and pepper to ensure the muffins are plenty flavorful. If you are sharing the recipe with a baby, you can reduce the salt slightly.
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How to Make Stuffing Muffins
Here is a preview of the process involved in making Stuffing Muffins so you know what to expect. Scroll to the recipe at the end for the complete method and amounts.
Step 1. Melt the butter in a skillet, then cook the mirepoix until softened. Stir in the herbs.
Step 2. Cut the bread into cubes and place it in a large bowl.
Step 3. Whisk the eggs with the broth.
Step 4. Add the vegetables, bread cubes and broth to a large bowl. Stir to combine.
Step 5. Divide the mixture among the prepared muffin cups, pressing down slightly.
Step 6. Bake until lightly golden around the edges. Let the muffins cool slightly on a wire rack. Serve warm.
Stuffing Muffins FAQs
You can use Italian bread or sourdough bread. I prefer to buy it sliced so it’s easier to cut into cubes with a pair of kitchen scissors. You can also buy a bag of bread cubes from your grocery store—look in the bakery aisle for fresh ones around the holidays.
The mirepoix does add flavor so I recommend it. You can grind it up more finely to help it become less noticeable if you prefer.
Yes, either option will work in this recipe, so use what you have or prefer.
How to Store
Once cooled, store the Stuffing Muffins in an airtight container in the refrigerator for up to 5 days. Warm in an air fryer or oven at 325 degrees F for about 4-6 minutes or until warm.
You can also freeze the Stuffing Muffins by adding them to a zip-top bag in an even layer. Remove as much air as possible and seal. Freeze for up to 3 months. Thaw overnight in the fridge, then follow the warming instructions above.
Best Tips for Success
- This recipe is best if the bread is stale or toasted as that allows the bread cubes to better absorb the butter and veggies. Options: Open the bread bag the night before you plan to make it to allow air to naturally dry the bread. Or, lay the slices flat on a baking sheet and toast in the oven at 350 degree F for about 4 minutes per side.
- Use Vegetable Broth to make these vegetarian.
- Add a small amount of cooked Italian sausage to the bread mixture bfore baking the muffins if desired.
- If the muffins are browning on top before the end of the baking time, feel free to cover with a piece of aluminum foil.
- Sprinkle grated Parmesan on top of each muffin cup in the muffin tin before baking for extra flavor.
More Easy Holiday
Desserts
Easy Thanksgiving Cookies
Cooking Tips
Make-Ahead Thanksgiving Recipes
Holiday
Lemon Herb Spatchcock Turkey
I’d love to hear your feedback on this post, so please rate and comment below!
Stuffing Muffins (Quick, Kid Friendly)
Ingredients
- 8 cups Italian bread (or sourdough; about 12 ounces stale or see Notes below)
- 8 tablespoons unsalted butter
- 1 cup mirepoix (fresh or frozen)
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh thyme
- 1 teaspoon salt
- 3 eggs (large)
- 1¼ cups reduced sodium chicken broth
Instructions
- Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray.
- Add the butter to a medium skillet over medium heat. When melted, add the mirepoix and cook for 6-8 minutes or until softened. Stir in the herbs and salt and turn off the heat.
- In a large bowl, whisk the eggs with the broth.
- Add the bread cubes and the vegetable mixture and stir to combine.
- Divide the mixture among the prepared muffin pan, pressing down slightly.
- Bake for 24-26 minutes or until lightly golden brown around the edges. Let cool slightly on a wire rack and serve warm.
Equipment
Notes
- This recipe is best if the bread is stale or toasted as that allows the bread cubes to better absorb the butter and veggies. Options: Open the bread bag the night before you plan to make it to allow air to naturally dry the bread. Or, lay the slices flat on a baking sheet and toast in the oven at 350 degree F for about 4 minutes per side.
- Once cooled, store the Stuffing Muffins in an airtight container in the fridge for up to 5 days. Warm in an air fryer or oven at 325 degrees F for about 4-6 minutes or until warm.
- You can also freeze the Stuffing Muffins by adding them to a zip-top bag in an even layer. Remove as much air as possible and seal. Freeze for up to 3 months. Thaw overnight in the fridge, then follow the warming instructions above.
- Use Vegetable Broth to make these vegetarian.
- Use a liquid egg replacer to make these egg-free.
- Use gluten-free bread to make this gluten-free. Be sure the bread is very stale.
- Sprinkle grated Parmesan on top of each muffin cup before baking for extra flavor.
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