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; ½ cup (1 stick) unsalted butter; 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); 1 cup finely grated parmesan; 2 large eggs; 1 – 1 ½ cups chicken or turkey broth/stock; Kosher salt and ground black pepper, to season; Nonstick cooking spray

If you’re like me and love the cozy, nostalgic flavors of Thanksgiving stuffing but want something a little less messy and way more fun to eat, you’re going to adore this Crispy-Edged Stuffing Muffins (Stuffins) Recipe. These little individual portions are crispy on the outside, tender and flavorful on the inside, and make holiday dinners (or any dinner, really) feel extra special without any fuss. Trust me, once you try these, your family will be asking for them at every gathering!

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Why You’ll Love This Recipe

Perfect Individual Portions: No more fighting over the best parts of the stuffing — each muffin is its own crispy, flavorful masterpiece.
Crunchy Edges: This Crispy-Edged Stuffing Muffins (Stuffins) Recipe gets gloriously golden and crunchy around the edges, a texture you just don’t get from traditional casserole stuffings.
Classic Flavors with a Twist: Made with sourdough, fresh herbs, garlic, and parmesan for a delicious depth that kicks your stuffing game up a notch.
Easy to Prep Ahead: You can cube your bread days in advance and even prep this recipe early and freeze for hassle-free holiday cooking.

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 Muffins, Individual Stuffing Portions, Holiday Side Dish

Ingredients You’ll Need

All these ingredients come together to give you that classic stuffing flavor, but the sourdough bread and parmesan add a lovely tang and richness that’s just unbeatable. To get the best results, use good quality sourdough and fresh herbs—you’ll taste the difference!

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 Muffins, Individual Stuffing Portions, Holiday Side Dish

Sourdough Bread: Using day-old bread cubes prevents sogginess and adds a nice tangy flavor unique to sourdough.
Unsalted Butter: Allows you to control the saltiness of your stuffing perfectly.
Celery: For crunch and freshness, finely diced to blend beautifully.
Yellow Onion: The sweet notes from sautéed onions add a comforting base flavor.
Garlic: Adds fragrant depth; finely chopping or grating helps it cook evenly.
Fresh Parsley: Brightens the dish and gives it a fresh herbaceous note.
Hardy Fresh Herbs: Rosemary, sage, thyme, oregano—these classic herbs elevate your stuffing’s flavor.
Parmesan Cheese: Adds a savory, nutty richness that’s pure magic in this recipe.
Eggs: Bind the mixture so your stuffins hold their shape beautifully.
Chicken or Turkey Broth: Used to moisten the bread cubes—just enough so they’re soft but not soggy.
Kosher Salt and Black Pepper: Seasoning essentials to bring everything together.
Nonstick Cooking Spray: For grease-free, easy release of muffins from the pan.

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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 the things I love most about this Crispy-Edged Stuffing Muffins (Stuffins) Recipe is how easy it is to make it your own. Whether you want it vegetarian, packed with sausage, or with a cheesy twist, these muffins are a great canvas for your creativity.

Vegetarian Version: Simply swap the chicken broth for vegetable broth and omit any meat additions — still deliciously flavorful.
Herb Variations: I like to experiment with fresh sage and thyme in fall, but oregano and rosemary also bring wonderful brightness during springtime.
Add Sausage or Bacon: I once added cooked breakfast sausage to some muffins, and my family went crazy for that smoky twist.
Cheesy Upgrades: Mixing in shredded sharp cheddar or swapping parm for gruyere amps up the richness spectacularly.

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

Step 1: Prep Your Bread Cubes Early for Perfect Texture

Slice or tear your sourdough bread into ½-inch cubes. This is a crucial step because the cubes need to be dry and firm enough to absorb the broth without turning mushy. I usually spread them evenly on a baking sheet and leave them uncovered on my kitchen counter for 1-2 days. If I’m short on time, I place them in a 200°F oven for about 20 minutes to gently dry them out. This trick always works when I forget to prep ahead!

Step 2: Build Your Flavor Base with Aromatics and Herbs

In a large pot over medium heat, melt your butter and gently sweat the celery and onions with a good pinch of kosher salt and black pepper until soft and fragrant, about 5-7 minutes. The smell alone will make you eager to keep going! Then stir in the garlic and chopped fresh herbs, cooking just another minute or two to release their aroma. Remove this savory mixture from the heat to cool slightly.

Step 3: Combine Ingredients and Moisturize the Bread

Add the dried bread cubes, parmesan, and eggs to the pot with your aromatic base. Stir everything together until well combined. Then slowly pour in your broth—using about ½ cup at a time—stirring to moisten the bread evenly. The key here is to add just enough so the bread is tender but not watery; I usually find 1 to 1½ cups works perfectly. You’ll see the bread soften but not fall apart.

Step 4: Pack and Bake Your Stuffins to Golden Perfection

Before filling your muffin tin, spray it generously with nonstick cooking spray so your muffins release easily later. I use a spring-loaded cookie scoop to portion the mixture evenly, then gently press the tops with my fingers to shape. Giving each muffin a light spritz of cooking spray on top helps them brown beautifully. Bake at 350°F on the upper third rack for 30-35 minutes or until the edges are golden, crunchy, and irresistible. Let them cool just a bit, then carefully run a knife around each muffin to loosen and remove them.

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

Dry Your Bread Cubes Thoroughly: I learned that skipping this step makes the muffins mushy instead of perfectly crispy at the edges—take the extra time, it pays off.
Control Broth Amount Carefully: Add broth gradually; it’s easy to over-moisten which ruins the texture, so stop when the cubes just feel soft.
Use Fresh Herbs for Brightness: Dried herbs just don’t deliver the same punch—fresh rosemary and sage are my favorites for this recipe.
Don’t Skip the Nonstick Spray: It makes removal from the muffin tin a breeze and keeps your crispy edges intact.

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 Muffins, Individual Stuffing Portions, Holiday Side Dish

Garnishes

I love topping these little muffins with a sprinkle of freshly chopped parsley or a few grates of parmesan for an extra touch of freshness and umami. If you’re feeling fancy, a dollop of cranberry sauce alongside adds a brilliant contrast in color and flavor that’s downright addictive.

Side Dishes

These stuffins are a fantastic partner to roasted turkey (obviously!), but I also enjoy serving them with green beans almondine, creamy mashed potatoes, or roasted Brussels sprouts—they balance the meal with crisp veggies and silky textures beautifully.

Creative Ways to Present

For holiday dinners, I like to arrange these stuffing muffins on a large platter garnished with sprigs of fresh herbs and scattered dried cranberries for that festive look. For smaller gatherings, serve them warm in pretty ramekins or mini cast iron skillets to make guests feel truly special.

Make Ahead and Storage

Storing Leftovers

I store leftover Crispy-Edged Stuffing Muffins in an airtight container in the fridge for up to 3 days. When I do this, I like to line the container with a paper towel to absorb any extra moisture, helping them stay crisp.

Freezing

These muffins freeze beautifully! After baking and cooling completely, I wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. They keep well for up to 2 months. When I want to enjoy them, I let them thaw overnight in the fridge.

Reheating

To bring back that perfect crispy edge, I reheat the muffins in a 350°F oven for about 10-15 minutes instead of using a microwave, which tends to make them soggy. If I’m in a rush, a quick toast in the air fryer works wonders, too.

FAQs

Can I use a different type of bread in this Crispy-Edged Stuffing Muffins (Stuffins) Recipe?

Absolutely! While sourdough adds a tangy depth and sturdy texture, you can swap in other crusty breads like French or Italian. Just make sure the bread is dry and a bit stale to absorb the broth without becoming mushy.
Can I make these stuffing muffins ahead of time?

Yes! You can prep the mixture a day ahead and refrigerate it, then bake right before serving. You can also fully bake them, freeze, and reheat later—making your holiday cooking way easier.
How do I keep my Crispy-Edged Stuffing Muffins from getting soggy?

Drying out the bread cubes ahead of time and adding broth gradually are key to avoiding sogginess. Also, making sure your oven is properly preheated helps the muffins crisp up on the edges as they bake.
Can I make this recipe vegetarian or vegan?

You can easily make a vegetarian version by using vegetable broth and omitting eggs or replacing them with a vegan egg substitute. For vegan, swap butter for a plant-based alternative and choose a dairy-free cheese or skip the cheese altogether.

Final Thoughts

Honestly, this Crispy-Edged Stuffing Muffins (Stuffins) Recipe has become one of my all-time favorites for holiday gatherings and weeknight dinners alike. It’s easy to make, feeds a crowd with zero mess, and tastes like a warm hug from the inside out. If you’re looking to wow your family or friends with comfort food that’s both classic and fun, you really can’t go wrong here. I can’t wait for you to try these—you’ll be hearing “where’s my stuffin?” all season long!