Fresh Herb Stuffing Muffins (Printable Version)

Individual savory stuffing muffins packed with fresh herbs and vegetables, featuring golden crispy edges for perfect portion control.

# What You'll Need:

→ Bread Base

01 - 6 cups cubed day-old bread (white, sourdough, or whole grain), about ½-inch pieces
02 - 2 tbsp olive oil or unsalted butter (for toasting)

→ Vegetable & Herb Mixture

03 - 2 tbsp olive oil or butter
04 - 1 small yellow onion, finely diced
05 - 2 celery stalks, finely diced
06 - 1 carrot, peeled and finely diced
07 - 2 garlic cloves, minced
08 - 1 tbsp chopped fresh parsley
09 - 1 tsp chopped fresh rosemary
10 - 1 tsp chopped fresh thyme
11 - ½ tsp salt
12 - ¼ tsp ground black pepper

→ Wet Ingredients

13 - 2 large eggs
14 - 1½ cups vegetable or chicken broth
15 - 2 tbsp grated Parmesan (optional)

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with parchment paper liners.
02 - Spread bread cubes on a baking sheet and toast in the oven for 10 minutes until slightly crisp. Transfer to a large bowl.
03 - In a skillet, heat oil or butter over medium heat. Add onion, celery, and carrot. Cook for 5–6 minutes until soft. Add garlic and herbs; cook 1 minute more. Season with salt and pepper.
04 - Add the sautéed mixture to the bread cubes. In a separate bowl, whisk eggs with broth (and Parmesan if using), then pour over bread mixture. Toss until evenly moistened. Let sit 5 minutes.
05 - Divide stuffing mixture among the muffin cups, pressing down lightly to compact.
06 - Bake for 20–25 minutes until golden brown and crisp on top. Let cool in the pan for 5 minutes before removing.

# Additional Tips::

01 -
  • Ready in just 45 minutes
  • Perfect portion control for serving
  • Crispy exterior with moist, flavorful interior
  • Easily customizable with your favorite add-ins
02 -
  • Can be made up to 2 days ahead and reheated
  • Each muffin contains approximately 130 calories making portion control easy
  • Perfect for freezing in individual portions for quick side dishes
03 -
  • Always use day-old bread or toast fresh bread thoroughly as excess moisture will create soggy muffins
  • Let the stuffing mixture rest for a full 5 minutes before filling muffin cups to ensure proper absorption
  • For the ultimate crispy exterior spray the tops lightly with olive oil cooking spray just before baking

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