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Stuffins are a fun twist on traditional stuffing, baking the savory flavors into convenient, muffin-sized portions. Perfect for holiday gatherings or as a cozy fall treat, they offer all the comfort of stuffing with a bit of added crispiness in every bite.

stack of stuffing muffins on white plate

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Every year I intentionally make a little too much stuffing just so I can enjoy the leftovers. Whether it is my hearty sausage stuffing or herb and vegetable stuffing with onion and celery, I can’t get enough of it! Those buttery cubes of bread with tender veggies and the perfect blend of herbs…my mouth is watering!

Why I love this recipe

it is a great way to have some variety when eating your Thanksgiving leftovers
only 3 simple ingredients
the tops get perfectly crispy while the bottom stays soft and buttery
they are portion controlled which helps if you’re stuffing-obsessed like me!

Ingredients

leftover stuffing
egg
butter

the eggs act as a binder to help the stuffing keep its form in the muffin pan

Step by step

Preheat the oven and line a muffin tin with paper muffin liners or spray generously with nonstick cooking spray.
Combine the stuffing and egg in a large mixing bowl, stir to mix.
Spoon the mixture into the prepared muffin pan, pressing down to compact it and help it stick together.
Bake for 15 minutes or until tops are golden brown. If you like them extra crispy you can broil them for a minute or two extra.
Serve warm with butter or cranberry sauce.

Tips for Best Results

be sure to press the stuffing down in the muffin tin so it bakes together firmly and doesn’t fall apart after baking
if your leftover stuffing is dry and won’t stick together well, add a splash of chicken broth to moisten it up

Stuffing Muffin cut in half on white plate with cranberry sauce and fork

two Stuffing Muffins on white plate with cranberry sauce and fork

Variations

Because stuffing recipes can vary so much you can really experiment with this recipe.

Try different add-ins to your stuffing: dried cranberries or raisins for sweetness; chopped fresh parsley, thyme, or sage; chopped sautéed mushrooms, celery, and carrots; browned sausage or chopped bacon, or throw in some shredded cheddar or parmesan cheese.

Serving suggestions

I like to serve these muffins with a little smear of cranberry sauce as a snack or on the side with other leftover Thanksgiving foods like roast turkey breast with turkey gravy, cheesy garlic mashed potatoes, green bean casserole, and sweet potato casserole.

Storage

Store leftover stuffin muffins in an airtight container in the fridge for up to 3 days.

These stuffing muffins freeze well, store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave.

If the stuffing muffins look dry when you go to reheat them, add a splash of chicken broth or a small pat of butter on top before microwaving to keep them from drying out.

If you try this recipe please comment and rate it below, I love hearing from you!