Easy Stuffing Muffins

24 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Easy Stuffing Muffins are buttery and crisp with onions, apples, sausage, and poultry seasoning all baked in tender breading.

If you like Classic Sausage and Herb Stuffing, then you’re going to love this version that turns the favorite stuffing recipe into serving-sized muffins. They’re the perfect cute and flavorful Side Dish for your holiday dinner.

Easy Stuffing Muffins on serving platter

Making this recipe in muffin tins is a great way to simplify your holiday dinner. Instead of scooping up servings of stuffing for everyone, you can arrange Stuffing Muffins on a serving plate for everyone to grab one, the same way you grab Dinner Rolls. Baking the Stuffing in Muffin Tins also makes the outer edges nice and crispy, but still leaves flavorful and tender bread on the inside. It’s the perfect way to change up a classic stuffing recipe.

Stuffing Muffins only take about 25 minutes to bake. Then the oven will be free for the other holiday dishes you have to make. Serve up the finished muffins with your other favorite Thanksgiving sides like Cranberry Sauce, Mashed Potatoes, and Green Bean Casserole. It makes the perfect holiday spread!

Easy Stuffing Muffins collage

Stuffing Muffins are easy to make with veggies, spices, chicken broth, sausage, and simple bread cubes. For the bread base, you can really use whatever kind of bread you prefer. I love using French bread, challah, or brioche, but you could also make the stuffing a little healthier by using whole wheat bread.

More Stuffing Recipes

Key Ingredients in Stuffing Muffins

  • Bread: The base of the muffins is made with cubed bread. You want to use 1 pound of bread, which is about 3-4 cups of bread cubes. To best prep the bread for this recipe, leave it out overnight. That way, the bread dries out and more easily absorbs the chicken broth and eggs. The finished Stuffing is far more tender and flavorful when you use slightly stale bread to make it.
  • Vegetables: To prep the vegetables, just cook 2 sliced celery stalks and ½ diced onion in ½ unsalted butter and poultry seasoning. As the veggies cook in butter they’ll soak up the poultry seasoning. Then you add them to the breading to add tons of delicious flavoring to the muffins.
  • Apples: Adding 1 green apple is a great way to bring more variety to the stuffing mix. The sweet and tart flavors contrast a lot with the other savory ingredients, and the apple and herb flavor is very seasonal.
  • Sausage: Breakfast sausage links are perfect to use for stuffing. You can easily brown them in just a few minutes. Then slice them up so that they’re small enough to mix with the other ingredients and go into muffin cups.
Easy Stuffing Muffins collage

How to Make Easy Stuffing Muffins

  • Prep Time: Start the recipe by preheating the oven temperature to 375 degrees. Then spray 2 12-cup muffin tins with nonstick cooking spray.
  • Veggies: Add the butter, diced onions, celery, apples, poultry seasoning, salt, and pepper to a large skillet. Then turn the oven to medium heat, and cook until the veggies are translucent.
  • Sausage: Add the sausage to the pan. Stir to brown the sausage links on all sides.
  • Stuffing Mixture: Add the bread cubes, veggies, and apples to a large mixing bowl. Then slice each of the sausage links into 1/2-inch slices to add to the bowl. Add the egg and chicken broth to a separate medium bowl. Then whisk the egg mixture until well combined and pour it over the stuffing mix. Toss the mixture until it’s well coated in the broth and egg mix.
  • Cooking Time: Divide the stuffing mixture evenly into the 24 muffin cups. Pack them well to form rounded tops. Then put the pans in the preheated oven to bake for 25-30 minutes. Take the Easy Stuffing Muffins out once the breading is golden brown with crispy tops.
Easy Stuffing Muffins in muffin tin

Variations on Stuffing Muffins

  • Seasonings: For extra flavor, you can sprinkle different kinds of seasoning into the Stuffing recipe. Fresh parsley leaves, rosemary, onion powder, garlic powder, or Italian seasoning would all taste amazing.
  • Sausage: There are all different kinds of sausage that you could use in your Stuffing Muffins. Try using Italian sausage, chorizo, or andouille.
  • Mini Stuffing Muffins: If you want to make your stuffing recipe into smaller, bite-sized servings, you can divide the breading into mini muffin tins. Just keep in mind that the smaller portions will bake faster.
  • Cheesy Stuffing Muffins: For some savory, cheesy flavor, you can add shredded cheese to the stuffing mixture. Any of your favorite kinds of cheeses can make a great addition to Cheese Stuffing Muffins. Try adding cheddar, pepper jack, Swiss, gouda, or provolone to the bread cube and veggie mixture. Then fold the cheese in so it’s evenly distributed throughout the Cheesy Stuffing Muffins.
  • Add-ins: There are plenty of other kinds of add-ins that you can use for Easy Stuffing Muffins. Try mixing in shredded carrots, green onions, or diced peppers for more veggie flavor. You could add dried cranberries for a bright burst of cranberry flavor. Or, mix in some chopped nuts to add a crunchy texture to the stuffing mix.
Easy Stuffing Muffins on serving plate showing interior with gravy



  • Serve: You don’t want to leave these Easy Stuffing Muffins at room temperature for more than a couple of hours.
  • Store: If you have any Leftover Stuffing Muffins, you can put them in an airtight container to store in the fridge for 3-4 days.
  • Freeze: You could also seal the Stuffing Muffins to store in the freezer for up to 1 month.

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Easy Stuffing Muffins

Easy Stuffing Muffins are buttery and crisp with onions, apples, sausage, and poultry seasoning all baked in tender breading.
Yield 24 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 1/2 cup butter
  • 1/2 yellow onion , diced
  • 2 Stalks celery , thinly sliced
  • 1 green apple , cored and diced
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces breakfast sausage links
  • 1 pound loaf of bread , broken into cubes
  • 1 cup chicken broth
  • 1 large egg


  • Preheat your oven to 375 degrees and spray 2 12-count muffin tins with cooking spray.
  • In a large skillet add the butter, onion, celery, apple, poultry seasoning, salt, and pepper.
  • Cook on medium heat until veggies are translucent.
  • Add in the sausage links and cook until browned.
  • In a large bowl add the bread cubes then add the veggies.
  • Slice the links into small 1/2-inch slices.
  • In a small cup whisk the broth and the egg and add it to the bread mixture.
  • Toss the mixture well then pack the mixture into muffin tins creating a rounded top.
  • Cook for 25-30 minutes or until the tops are crispy.


Calories: 124kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 285mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Easy Stuffing Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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