Fresh Herb Stuffing Muffins (Printable Page)
# What You 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
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1 small yellow onion, finely diced
05 -
2 celery stalks, finely diced
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1 carrot, peeled and finely diced
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2 garlic cloves, minced
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1 tbsp chopped fresh parsley
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1 tsp chopped fresh rosemary
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1 tsp chopped fresh thyme
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½ tsp salt
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¼ tsp ground black pepper
→ Wet Ingredients
13 -
2 large eggs
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1½ cups vegetable or chicken broth
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2 tbsp grated Parmesan (optional)
# How to Make It:
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.
# Helpful Tips:
01 -
Great for meal prep — leftovers reheat well in the oven or air fryer.
02 -
Use gluten-free bread for a GF version.
03 -
Add sautéed mushrooms, sausage, or apples for variety.