Stuffing Muffins

When the bread cubes hit the broth, the dry edges start softening first, while the centers still have a little structure. That’s the moment I watch for with stuffing muffins:…

By Julia • October 14, 2026 • Reading time: 9 min

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When the bread cubes hit the broth, the dry edges start softening first, while the centers still have a little structure. That’s the moment I watch for with stuffing muffins: the bread should be evenly moistened, not swimming. These individual portions bring the familiar savory flavor of stuffing to the table in a shape that’s easy to serve, with golden tops and a tender middle.

I dry the bread in a low oven before adding the buttery onion and celery, then let the tossed mixture stand for five minutes. That short pause gives the bread time to take up the broth and egg instead of leaving liquid pooled at the bottom of the bowl. Once the mixture is pressed into the muffin cups and baked, each portion holds together without losing the soft texture that makes stuffing worth making.

Why the Egg Helps These Stuffing Muffins Hold Together

A bowl of bread, vegetables, and broth can taste like stuffing, but it won’t necessarily lift out of a muffin cup in one piece. The eggs give the mixture a binder that sets as it bakes, helping each portion keep its shape when you loosen it from the pan. That matters here because these aren’t spooned onto a plate from a casserole dish; each muffin needs to come out as its own serving.

Even moisture makes that structure work. If some cubes stay dry while others sit in a puddle, you’ll get uneven results: loose pieces in one bite and a heavy, wet patch in another. Toss until the liquid is spread through the bread, then give the mixture a five-minute pause before filling the pan. Pressing the portions into the cups and mounding them slightly gives the tops a defined shape while the egg sets around the bread. You’re aiming for a cohesive muffin, not a tightly packed brick.

The Bread and Broth Choices That Shape the Texture

• Sturdy white bread — Bread is the structure of the dish, so choose a loaf that holds a 1-inch cube rather than collapsing into crumbs as you toss it. A basic, sturdy white loaf works well; an especially soft sandwich bread can become fragile once broth is added. If you need a gluten-free version, use sturdy gluten-free white bread in the same 8-cup measure, and judge the mixture by how evenly it moistens.
• Unsalted butter, onion, and celery — Butter carries the savory flavor of the vegetables and herbs, while onion and celery soften into the bread rather than staying crisp. Finely chopping both helps them distribute through all 12 portions. Unsalted butter keeps the seasoning in your hands, particularly since the broth and kosher salt both contribute to the final taste.
• Dried rubbed sage and dried thyme — These dried herbs bring the familiar savory character without adding extra moisture to the bread mixture. Rubbed sage has a soft, leafy texture that disperses well through the vegetables; dried thyme adds a quieter herbal note. Keep them dried for this method so the mixture stays balanced and easy to portion.
• Low-sodium chicken broth and eggs — The broth moistens the cubes, and the eggs help the baked muffins hold their shape. Low-sodium broth lets the onion, celery, and herbs come through without making the seasoning hard to control. For a vegetarian adaptation, replace the chicken broth with the same amount of low-sodium vegetable broth; the result keeps the savory, herby character while losing the chicken flavor.

From Dry Bread to Golden, Easy-to-Lift Muffins

Dry the Bread Without Toasting It

Heat the oven to 300°F and coat a 12-cup muffin pan with nonstick cooking spray. Spread the 1-inch bread cubes on a rimmed baking sheet and bake for 25 to 30 minutes, stirring once, until dry but not browned. The cubes should feel dried through rather than soft in the center, but keep their pale color. Transfer them to a large bowl so they’re ready to take on the vegetable mixture and broth.

Soften the Vegetables in Butter

Melt the butter in a 12-inch skillet over medium heat, then add the finely chopped onion and celery. Cook for 8 to 10 minutes, stirring occasionally, until both are tender. You want softened vegetables, not browned edges; they should blend into the bread instead of adding a sharp, fried note. Stir in the sage, thyme, kosher salt, and black pepper so the herbs meet the warm butter and vegetables.

Moisten, Toss, and Let the Bread Rest

Scrape the vegetables into the bowl with the bread. In a medium bowl, whisk the chicken broth and eggs, pour that mixture over the bread, and toss until the cubes are evenly moistened. Check the bottom of the bowl as you toss; liquid should be distributed through the mixture rather than collecting below it. Let it stand for 5 minutes before dividing it among the muffin cups.

Bake Until the Centers Set

Increase the oven temperature to 375°F. Divide the mixture among the prepared cups, pressing it in and mounding it slightly, then bake for 25 to 30 minutes until the tops are golden and the centers reach 160°F. If the tops brown before the centers have reached temperature, keep baking until the centers are ready rather than relying on color alone. Rest the muffins in the pan for 5 minutes, loosen the edges with a thin knife, and lift them out.

Two Simple Swaps for Different Tables

Questions That Come Up When Making Stuffing Muffins

Stuffing Muffins

Stuffing muffins are baked in a 12-cup muffin pan for crisp, golden tops and tender centers. Toasting the bread cubes first helps each portion hold together after the broth and egg mixture is added.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 4 minutes mins

Standing and resting 10 minutes mins

Total Time 1 hour hr 34 minutes mins

Servings: 12 servings

Course: Side Dish

Cuisine: American

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

• nonstick cooking spray
• 8 cups sturdy white bread 1-inch cubes (about 12 ounces)
• 4 tablespoons unsalted butter
• 1 yellow onion medium, finely chopped
• 2 celery ribs, finely chopped
• 1 teaspoon dried rubbed sage
• 0.5 teaspoon dried thyme
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1.5 cups low-sodium chicken broth
• 2 eggs large

Equipment

• 1 12-cup muffin pan
• 1 rimmed baking sheet
• 1 12-inch skillet

Method

 

1. Heat the oven to 300°F.
2. Coat a 12-cup muffin pan with nonstick cooking spray.
3. Spread the bread cubes on a rimmed baking sheet and bake for 25 to 30 minutes, stirring once, until dry but not browned; transfer to a large bowl.
4. Melt the butter in a 12-inch skillet over medium heat.
5. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until tender.
6. Stir in the sage, thyme, salt, and pepper.
7. Scrape the vegetable mixture into the bowl with the bread.
8. Whisk the broth and eggs in a medium bowl, pour over the bread, and toss until evenly moistened.
9. Let the mixture stand for 5 minutes.
10. Increase the oven temperature to 375°F.
11. Divide the mixture among the muffin cups, pressing it in and mounding it slightly.
12. Bake for 25 to 30 minutes, until the tops are golden and the centers reach 160°F.
13. Let the muffins rest in the pan for 5 minutes.
14. Loosen the edges with a thin knife and lift the muffins out.

Notes

For the best texture, bake the bread cubes until dry but not browned. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a vegetarian version, use vegetable broth instead of chicken broth.