Easy Stove Top Stuffing Muffins

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Made with classic boxed stuffing mix and a few simple add-ins, these stuffin’ muffins are a game changer for holiday dinners or weeknight comfort meals.

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They bake up in muffin tins with crispy edges and a soft inside for perfect individual portions every time.

• Prep Time: ​15 minutes
• Bake Time: 25-30 minutes
• Total Time: 45 minutes
• Servings:​ 12 muffins
• Prep Level:​ Beginner +

Whether you’re serving Thanksgiving dinner, chicken, pork chops, or just craving that cozy herb flavor, this great recipe is an easy and tasty twist on a classic favorite.

Ingredient Notes

• Stove Top Stuffing Mix: Any flavor works – Savory Herb, Turkey, or Chicken are classics. You can also opt for a lower sodium for dietary needs. Use your favorite based on the meal you’re serving.
• Chicken Broth: Broth or chicken stock adds extra richness and flavor. Substitute with vegetable broth or water.
• Egg:​ Mixing in 1 lightly beaten egg helps bind the stuffing mixture and gives it a firmer texture.
• Vegetables: Diced onion (white, yellow, or red) and celery add flavor and texture, making it more like a traditional stuffing recipe. Mushrooms and carrots can also be added. Be sure to sauté all the vegetables first for best results.
• Add-ins: Cooked Italian sausage, bacon bits, shredded cheese, or chopped nuts.

Step-by-Step Instructions

• Chop celery and onions into small pieces.
• In a large skillet, melt the butter. Add the celery and onions to the melted butter and cook until they are soft.

• Add the stuffing mix, chicken broth, black pepper, and poultry seasoning to the celery mixture. Turn off the heat and mix the stuffing. Let it sit for 5 minutes.
• While the stuffing rests, preheat the oven and spray muffin tin with cooking spray.

• Add an egg into the mixture and mix gently until fully incorporated.
• With an ice cream scoop, large spoon, or clean hands, press the mixture into the prepared stuffing cups.

• Bake the muffins until they are golden brown around the edges.
• Let the muffins rest in the pan for a few minutes before loosening with a small offset spatula or knife. Serve warm.

Laura Belle’s Tips

1. Use a large bowl – If the skillet is not big enough to mix the stuffing really well, transfer it to a large mixing bowl, then add the egg and mix well before spooning into the prepared muffin tin.
2. Grease the muffin tin well – Use non-stick cooking spray or butter to prevent sticking and help create golden brown crispy edges.
3. Press gently – Use a spoon or clean hands to press the stuffing into each cup, firm enough to hold together, but not overly packed.
4. Cool slightly before removing – Let muffins sit in the tin for a few minutes before gently loosening with a knife or spoon to avoid crumbling.

Storage

Let any leftover stuffing muffins cool completely, then store in an airtight container in the fridge for up to 4 days.

To freeze: Wrap each muffin in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Let them come to room temperature before reheating.

Reheating

Warming in the oven is the best way. Place the muffins on a baking sheet and cover loosely with foil. Bake in the oven or toaster oven at 325°F for 10-15 minutes.

Make Ahead

Assemble unbaked – Prepare the stuffing mixture and scoop it into the muffin tins. Cover tightly and refrigerate for up to 24 hours before baking. Let them sit at room temperature for about 15-20 minutes before baking.

More Delicious Holiday Dishes

• French’s Original Green Bean Casserole
• Easy Slow Cooker Scalloped Corn Casserole
• Easy Sweet Potato Casserole
• The Best Vegetarian Stuffing
• Cornbread Dressing from South in Your Mouth
• Pennsylvania Dutch Potato Filling
• Jello Dessert Salad with Cranberries

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Yield: 12 muffins

Easy Stove Top Stuffing Muffins

Print

Made with classic boxed stuffing mix and a few simple add-ins, these stuffin' muffins are a game changer for holiday dinners or weeknight comfort meals.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1/4 cup butter – 4 tablespoons
• Medium onion (diced) – approximately 1 cup
• 2 stalks of celery (diced) – approximately 1 cup
• 1 box Stove Top Stuffing – 6 ounces
• 1.5 cups chicken broth (reduce to 1 1/4 cups for a firmer texture)
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 1 large egg

Instructions

1. Chop celery and onions into small pieces.
2. In a large skillet over medium heat, melt butter.
3. Add the celery and onions to the melted butter and cook for about 5 minutes or until they are soft.
4. Add the stuffing mix, chicken broth, black pepper, and poultry seasoning to the celery mixture.
5. Turn off the heat and mix the stuffing. Let it sit for 5 minutes.
6. While the stuffing rests, preheat the oven to 375°F and spray muffin cups with cooking spray.
7. Pour a lightly beaten egg into the mixture and mix gently until fully incorporated.
8. With an ice cream scoop, large spoon, or clean hands, press the mixture into the prepared stuffing cups.
9. Bake for 25 to 30 minutes or until the muffins are crispy and golden brown around the edges.
10. Let the muffins rest in the pan for 3 minutes before loosening with a small offset spatula or knife. Serve warm.

Notes

Helpful Equipment and Tools

• Cutting board
• Kitchen knife
• Measuring cup and spoons
• Large skillet
• Large mixing bowl (optional)
• Muffin Tins

Tips

• Grease the muffin tin well with cooking spray
• Use a spoon or clean hands to press the stuffing into each cup, firm enough to hold together, but not overly packed.
• Cool slightly before removing – Let muffins sit in the tin for a few minutes before gently loosening with a knife or spoon to avoid crumbling.

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