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Best Easy Thanksgiving Stuffing Muffins with Crispy Tops

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Individual stuffing muffins with perfectly crispy golden tops and tender, herb-infused interiors. A nostalgic twist on classic Thanksgiving stuffing that gives everyone their own personal serving with maximum crunch.

Ingredients

Scale
  • 12 cups stale bread cubes (about 1 loaf), preferably sourdough or French bread
  • 1/2 cup unsalted butter
  • 2 cups diced yellow onion (about 1 large onion)
  • 1 1/2 cups diced celery (about 4–5 stalks)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1/2 cup dried cranberries or 1/2 cup cooked, crumbled sausage

Instructions

  1. Preheat your oven to 375°F (190°C). Place your muffin tin on the middle rack to heat up slightly.
  2. If your bread isn’t stale, cut it into 1/2-inch cubes and spread on a baking sheet. Toast at 300°F for 10-12 minutes, stirring halfway through. Let cool completely.
  3. In a large skillet, melt the butter over medium heat. Add the diced onion and celery. Cook, stirring occasionally, for 8-10 minutes until onion is translucent and celery has softened.
  4. Add the minced garlic and cook for one more minute. Stir in the chopped sage, thyme, and rosemary and cook for about 30 seconds until fragrant. Remove from heat and let cool slightly.
  5. In a large mixing bowl, add the toasted bread cubes. Pour the herb-butter mixture over the bread and toss gently with your hands or a large spatula.
  6. In a separate bowl, whisk together the chicken broth, beaten eggs, salt, and pepper. If using dried cranberries or cooked sausage, stir them in now.
  7. Pour the broth mixture over the bread cubes. Gently toss and fold everything together. Let sit for 5 minutes so the bread can absorb the broth.
  8. Grease the muffin tin generously with cooking spray or butter.
  9. Divide the stuffing mixture evenly among the 12 muffin cups, packing each one firmly. Mound them slightly above the rim.
  10. Bake for 25-30 minutes until tops are deep golden brown and crispy. Rotate the tin at the 20-minute mark for even browning.
  11. Let the muffins cool in the tin for 5 minutes. Run a knife around the edges and gently lift them out. Place on a cooling rack.

Notes

For best texture, use bread that’s at least a day old. Pack muffin cups firmly to prevent crumbling. Let muffins rest in tin for 5 minutes before removing. These can be made a day ahead and reheated at 350°F for 10-12 minutes. For a traditional casserole, pour mixture into a greased 9×13-inch dish and bake for 35-40 minutes.

Nutrition

Keywords: stuffing muffins, Thanksgiving stuffing, crispy stuffing, individual stuffing, holiday side dish, bread stuffing, herb stuffing

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