Name: Crispy-Edged Stuffing Muffins (Stuffins) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 16 ounces sourdough bread, sliced or torn into ½-inch cubes; 3 stalks celery, finely diced; 1 medium yellow onion, finely diced; 6 cloves garlic, finely chopped or grated; ½ cup finely chopped fresh parsley; ¼ cup finely chopped hardy fresh herbs (e.g. rosemary, sage, thyme, oregano); ½ cup (1 stick) unsalted butter; 1 cup finely grated parmesan cheese; 2 large eggs; 1 – 1 ½ cups chicken or turkey broth/stock; Kosher salt, to season; Ground black pepper, to season; Nonstick cooking spray

If you love classic Thanksgiving flavors but want a fun, easy way to serve them, you’re absolutely going to freak out over my Crispy-Edged Stuffing Muffins (Stuffins) Recipe. These individual portions bring that perfect balance of crunchy edges and soft, flavorful centers that make stuffing so irresistible—only better, because they’re all perfectly portioned and ready to pop out of a muffin tin. I promise you, once you try them, they’ll quickly become your go-to for holiday dinners or anytime you want a cozy comfort side that everyone loves.

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Why You’ll Love This Recipe

Perfect Individual Portions: No more struggling to scoop out stuffing—each muffin is a neat, tasty serving everyone can grab.
Crispy on the Outside, Tender Inside: I love how the edges get golden and crunchy while the center stays soft and flavorful.
Made with Fresh Herbs & Parmesan: These add layers of classic flavor that elevate the stuffing beyond the usual.
Easy to Prep Ahead: You can make the stuffing mix ahead and bake just before serving, which makes holiday kitchens way smoother.

The image shows three savory bread muffins placed on a white plate with small speckles. Each muffin is layered with golden-brown toasted bread cubes mixed with green celery pieces and herbs, making a textured and crispy top layer, while the inside appears soft and slightly crumbly with visible bits of herb leaves throughout. In the background, there is a blurry white pumpkin and orange flowers in a clear vase sitting on a white marbled surface. The lighting is soft, highlighting the warm colors of the muffins and the autumn-themed setting. photo taken with an iphone --ar 2:3 --v 7 - Crispy-Edged Stuffing Muffins, Stuffins, Thanksgiving stuffing ideas, holiday side dishes, easy stuffing muffins

Ingredients You’ll Need

These wholesome ingredients come together to give you that perfect balance of textures and flavors—fresh herbs add brightness, parmesan adds a savory punch, and sourdough gives the crumb structure you need for those crispy edges.

Flat lay of golden sourdough bread cubes, fresh bright green celery stalks, a peeled yellow onion, several peeled garlic cloves, a small bunch of fresh parsley, sprigs of rosemary, sage, and thyme, a wedge of parmesan cheese with some grated parmesan scattered nearby, and two fresh brown eggs, all beautifully arranged and vibrant, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Crispy-Edged Stuffing Muffins, Stuffins, Thanksgiving stuffing ideas, holiday side dishes, easy stuffing muffins

Sourdough bread: I recommend using day-old bread to get the best texture in your stuffins. Its sturdy crumb crisps up beautifully without turning to mush.
Unsalted butter: Adds richness and helps soften the aromatics without overpowering the dish.
Celery: Finely diced for that subtle crunch and freshness inside your muffins.
Yellow onion: Brings a sweet depth when sautéed just right.
Garlic: Fresh, finely chopped garlic amps up the savory flavor.
Fresh parsley: Brightens things up and balances the richness.
Hardy fresh herbs: I like rosemary, sage, thyme, and oregano for a classic herb profile.
Parmesan cheese: Grated finely, it melts into the mix, delivering a salty, nutty boost.
Eggs: They bind everything together perfectly.
Chicken or turkey broth/stock: Use enough to moisten the bread so it’s tender but not soggy—this step is key!
Kosher salt and ground black pepper: Season to taste, because bland stuffing is no fun.
Nonstick cooking spray: For greasing your muffin tin so your stuffins pop right out with ease.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Crispy-Edged Stuffing Muffins (Stuffins) Recipe is how easy it is to customize. Whether you want to go vegetarian or add some extra texture, there’s a way to make it your own.

Vegetarian Variation: Swap out chicken or turkey broth for a rich vegetable stock and add sautéed mushrooms for earthiness—I’ve done this and still got rave reviews!
Herb Variations: Feel free to experiment with different herbs like tarragon or basil depending on your taste and seasonality.
Add-Ins: I sometimes toss in cooked sausage or dried cranberries for a sweet-savory twist that my family adores.
Cheese Swaps: Parmesan is classic here, but Pecorino Romano or even a sharp cheddar work nicely for a flavor change.

How to Make Crispy-Edged Stuffing Muffins (Stuffins) Recipe

Step 1: Dry Out Your Bread

I always slice or tear my sourdough into ½-inch cubes and spread them evenly on a baking sheet. Here’s my trick: leaving them uncovered for 1-2 days lets them dry out perfectly—if I’m not baking anything else, I pop the tray in my turned-off oven just to keep it out of the way and free from dust. The drier the bread, the better it crisps up in those muffin pans.

Step 2: Sauté Your Aromatics

Next, melt your butter in a large pot over medium heat, then add diced onions and celery. Season with kosher salt and pepper to coax out their natural sweetness and freshness. Cook for about 5-7 minutes, stirring every so often, until everything is tender and fragrant. Add the garlic and fresh herbs last and cook for a minute or two more—this really wakes up the flavors.

Step 3: Combine the Mixture

Into the pot with those lovely aromatics goes your dried bread cubes, parmesan, and eggs. Stir gently but thoroughly so everything gets evenly incorporated. Then, here’s a crucial tip: add your broth in small increments—start with ½ cup, mix, and keep adding just enough so the bread is moist but not soggy. This is the magic that keeps your stuffins tender yet structured.

Step 4: Fill and Bake Your Stuffins

Spray a nonstick muffin tin generously with cooking spray—trust me, you want to do this to get those muffins out easily after baking. Using a spring-loaded cookie scoop or spoon, pack the stuffing mixture into each muffin cup. I like to shape the tops with my fingers to give them a nice rounded look. Once all are filled, spritz the tops with more cooking spray to encourage that gorgeous crispy edge.

Bake in a preheated 350°F oven for 30-35 minutes. You’ll know they’re done when the tops have turned a beautiful golden brown and feel crisp to the touch. Let them cool a few minutes before gently running a knife around the edges to release each muffin.

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Pro Tips for Making Crispy-Edged Stuffing Muffins (Stuffins) Recipe

Dry Bread is Key: I learned that skipping the drying step leads to soggy muffins—so be patient and let your bread get nice and dry for the crispiest edges.
Don’t Overdo the Broth: I always add broth gradually because too much liquid makes the texture mushy, and no one wants that.
Use a Spring-Loaded Scoop: It makes portioning the stuffing into muffin cups super clean and helps with shaping those cute tops.
Spray for Crispy Tops: Giving a little mist of nonstick spray on top before baking encouraged the golden, crispy crust I can’t get enough of.

How to Serve Crispy-Edged Stuffing Muffins (Stuffins) Recipe

A golden-brown, crispy bread muffin sits in the center of a white plate with a smooth brown gravy being poured over it from a white, speckled ceramic pitcher above, the gravy slowly dripping down the sides and pooling slightly at the base. The muffin shows textured chunks of bread with herbs and small green vegetable pieces visible. A gold fork rests diagonally on the plate next to the muffin. A few fresh green herb leaves are placed near the fork. In the blurry background, there are more bread muffins on another white plate, a pale yellow croissant, and an orange cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Crispy-Edged Stuffing Muffins, Stuffins, Thanksgiving stuffing ideas, holiday side dishes, easy stuffing muffins

Garnishes

I often sprinkle freshly chopped parsley over the top just before serving to add a pop of color and fresh flavor. A light drizzle of good turkey gravy is the official finishing touch—honestly, it takes these stuffins from great to unforgettable.

Side Dishes

These stuffing muffins play well with just about any holiday main or roast. I love pairing them with roast turkey or herb-roasted chicken and some creamy mashed potatoes. A bright cranberry sauce and roasted Brussels sprouts round out the meal beautifully, giving varied textures and flavors.

Creative Ways to Present

For special occasions, I like serving the stuffins on a festive platter garnished with sprigs of rosemary or thyme, with a small gravy boat on the side. They’re also fantastic on a buffet where guests can grab their own—as individual muffins, they keep things neat, less messy, and charmingly convenient!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the stuffing muffins in an airtight container in the fridge. I like to place parchment between layers to keep them from sticking. They keep really well for up to 3 days, and the crispy edges remain pleasant after reheating if you follow the next steps.

Freezing

I usually freeze leftovers individually wrapped in plastic wrap and then placed in a freezer-safe bag. This way, you can take out just as many as you want whenever the craving hits. When frozen properly, they stay fresh for up to 3 months without losing their crispy charm.

Reheating

To reheat, I pop the stuffins back into a 350°F oven for about 10-15 minutes—this revives that crispy edge better than a microwave ever could. If frozen, defrost in the fridge overnight first, then heat as usual. It really brings them back to their freshly-baked glory.

FAQs

Can I use other types of bread besides sourdough?

Absolutely! While sourdough gives a great texture and tang, you can use any sturdy bread like French boule or country white. Just make sure it’s properly dried out to avoid soggy stuffing muffins.
How do I make these stuffing muffins vegetarian?

Simply use vegetable stock instead of chicken or turkey broth, and optionally add flavorful vegetarian add-ins like mushrooms or nuts. This keeps the rich flavor without any meat products.
Can I prepare the stuffing mixture a day ahead?

Yes! You can mix everything and keep it covered in the fridge overnight, then bake your Crispy-Edged Stuffing Muffins (Stuffins) fresh the next day. Just make sure to stir in extra broth if the bread looks dry before baking.
Why do my stuffing muffins turn out soggy sometimes?

This usually happens when too much broth is added or the bread is not dried out enough beforehand. Make sure to add broth little by little until just moist, not saturated, and use day-old, dried bread for the best results.

Final Thoughts

I absolutely love how these Crispy-Edged Stuffing Muffins (Stuffins) Recipe elevate a simple side into something playful and delicious. When I first made them, my family went crazy for the crispy, cheesy crust paired with tender, herb-filled centers—plus, everyone loved having their own muffin-sized portion. If you’re looking to impress at your next holiday or simply enjoy a cozy meal with less mess and more ease, give this recipe a try. I promise you’ll be making these stuffins for all your festive gatherings to come!