These Stuffing Muffins are the ultimate Thanksgiving side dish! Perfectly portioned, crispy on the outside, and soft inside, “stuffins” are a fun twist on classic stuffing and make serving easy. Great for holiday feasts or any cozy meal!

If you want to save oven space for your meal, you might like to try my Instant Pot Stuffing casserole!

A batch of 12 stuffing muffins on a wooden paddle serving tray, viewed from overhead.

Here’s why you’ll love this stuffing muffin recipe

Perfectly portioned – Each muffin is a convenient individual serving that is easy to plate (those with bigger appetites may want two).
Crispy and soft texture – Stuffing muffins offer the best of both worlds with a crispy outside and a soft, flavourful inside, giving every bite the perfect balance.
Great for leftovers – These stuffins are easy to store and reheat, making them an ideal choice for enjoying holiday flavours even after Thanksgiving (I highly suggest making an extra batch for this purpose!).

Ingredients and variations

Here’s an overview of what you need to make cranberry stuffing muffins. Find the complete recipe with measurements in the recipe card below.

Bread cubes – I recommend making your own from a loaf of bread. It’s very easy to do! See the Notes section in the recipe card for instructions. We used plain white bread, but brioche is also a great choice that lends a slightly sweeter flavour.
Butter – for sautéing and flavour.
Onion, celery and garlic – for flavour and nice texture from the celery.
Fresh parsley and sage – for classic holiday flavour and beautiful colour. I recommend using fresh herbs for the best results, but you can use a teaspoon or so of dried poultry seasoning if that’s what you have on hand.
Dried cranberries – these are optional, but give nice festive colour. We often make a batch with cranberries and one without for those that don’t love them.
Broth – chicken and vegetable both work. Be sure to use vegetable broth if you need the dish to be vegetarian.
Egg – the binding ingredient for the muffins.
Salt and pepper

Ingredients needed to make stuffing muffins on a white countertop viewed from overhead.

How to make them

First, make your dried bread cubes. We prefer to use the oven for the fastest and most consistent result. Cut the bread into cubes a half-inch to an inch thick and lay them out on a large sheet pan lined with parchment paper. Place in a 300°F oven for 20 to 30 minutes, until dried out but not browning.

Now you’re ready to start the stuffins! Preheat your oven to 350°F and grease a 12-count muffin tin. Place the dried bread cubes in a large bowl.

Next sauté the onion and celery in the butter until softened and fragrant. Add the minced garlic for the last minute and continue to stir so it doesn’t burn. Stir in the fresh parsley and sage and remove from heat.

Uncooked stuffing mixture scooped into a 12-cup muffin pan, viewed from overhead.

Carefully transfer the butter, veggie and herb mixture to the large bowl with the bread cubes, sprinkle in the dried cranberries, and gently toss to combine until the ingredients are evenly distributed.

In a small bowl, whisk the broth, egg, salt and pepper, then pour over the bread mixture. Continue to gently mix until the bread has evenly absorbed the liquid.

Scoop the stuffing mixture into the greased muffin pan, filling each cup to the top. Bake for about 30 minutes, until the tops are golden brown.

A closeup view of stuffing muffins in a muffin pan.

Tips for success

Make your own dried bread cubes. Dry bread absorbs the other ingredients better and helps the muffins hold their shape.
Finely dice the celery. If the pieces are too big, they won’t bind nicely to the bread.
Use fresh herbs. They give the best seasonal flavour.
Lightly pack the stuffing mixture into the pan. This will help them to hold their shape.

More holiday side dish recipes

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