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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
Cook Time 1 hour 4 minutes
Standing and resting 10 minutes
Total Time 1 hour 34 minutes
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.