Stuffing Muffins aren't just for Thanksgiving, this EASY Stuffin Muffin Recipe Produces Super CRUNCHY Edges for everyone, ANY TIME. So, If you are a fan crunchy edges on the stuffing, fight over them no more. This easy muffin tin stuffing preparation let's everyone get that highly sought after crunchy stuffing. A simple box stuffing was used for this example, read below to see recipe variations and Mix-In ideas.
Stuffing Muffins
Perfect For Crunchy Stuffing Lovers!
Mmm. Is there anything better than those crunchy corners when eating stuffing? Unfortunately, there are only four edges to most stuffing dishes and everyone in your family is sitting around waiting to grab them up. Our easy Stuffin Muffin preparation bakes up individual servings that are crunchy outside and buttery inside.
Muffin Tin Stuffing
For this stuffing recipe we skip the 9x13 inch pan and use a muffin tin to give everyone exactly what they want this holiday season, crunchy stuffing edges. Whether you call them stuffing muffins or stuffin muffins this process is how you will prepare your stuffing from now on. Now of course they aren't an actual muffin, but I won't stop you from taking one to the office for breakfast.
Not only does this method give you more crunchy surface to enjoy, but these cook a lot faster. If you wanted to really surprise your family, try hiding a cube of cheese in the middle of each stuffin muffin. It's non traditional, however the perfect little nugget of goodness to take these muffins over the top.
Stuffing Muffins for Thanksgiving or Any Time
This recipe is one of those "non recipe" recipes. It is more of a preparation, or process. It can be used with any stuffing including the super easy microwave version of Stove Top. Additionally, To prove how crunchy these can come out, we used that kind for this post and kept it simple. I was amazed at how many people had not heard of making stuffing this way. See below for Thanksgiving Stuffing Recipe Variations and Mix-Ins.
Prepare stuffing as desired. For this tutorial we simply used a box of Stove Top. We simply prepared the stuffing in the microwave per the box instructions. Heat until it boils, then stir in stuffing and let stand 2 minutes.
Scoop prepared stuffing into each greased muffin tin cup.
Reduce heat to 425 and bake for 15 minutes. Let stand 3-5 minutes.
Use a bread knife to loosen edges, then tip muffin tin upside down onto a cooling wrack or counter. Look at THAT CRUNCH.
Serve stuffing muffins warm as a side dish to your Thanksgiving dinner, Sunday roasted chicken or any time you feel like eating stuffing!
Thanksgiving Leftover Idea
Chop turkey, mix into leftover stuffing. Add a crescent roll dough or biscuit into each muffin tin space then press down, scoop turkey and stuffing mixture into dough. Bake on 350 for 20 minutes. Serve topped with cranberry sauce! Mini Thanksgiving sandwiches.
More Amazing Side Dish Recipes
Everything Bagel Seasoned Brussel Sprouts
Bacon Butter Roasted Veggies
Broccoli Cheese Low Carb Cornbread
Mix-Ins and Variation Ideas for Your Stuffing
As mentioned above, we used a simple boxed stuffing for these muffins and didn't do much with it for this tutorial. The ideas listed below can be used with a box, bag or even homemade stuffing mix for Thanksgiving or any time of the year.
Normally I prepare stuffing one of the following ways:
Finely dice a yellow onion and few stalks of celery, saute in butter and mix into stuffing before baking.
Substitute the celery and onion for Leeks and Carrot.
Use chicken or vegetable broth instead of water.
Mix In Raisins and Walnuts with fresh Sage.
Substitute Raisins for Cranberries.
Add chopped crispy bacon and shredded cheddar cheese. (This is my favorite way to make stuffing muffins along side chicken throughout the year.)
Printable Recipe Process for Stuffing Muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Do you have family members that fight over the crunchy edges of the stuffing at holidays? Not anymore! With these stuffing muffins everyone gets crunchy edges!
Ingredients
Prepared stuffing of your choice
1 egg per 1 box OR 3 cups of prepared stuffing
Olive oil
Instructions
Preheat oven to 450.
Grease each muffin tin spot with Olive oil.
Prepare stuffing according to box, package or your recipe.
Mix egg into prepared stuffing.
Scoop into muffin tin.
Reduce heat to 425.
Bake 15 minutes.
Serve warm.
Nutrition Information:
Yield: 12 Amount Per Serving:Calories: 200
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Melissa
Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post. Many Thanks for Stopping By, Enjoy!
Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead. Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down.
Take any basic batter, from brownie batter to cake batter to muffin batter, and spread it onto a parchment-lined (or well-greased) sheet pan with high edges. Bake until just set and golden on the edges, then remove from the oven and let it cool.
Muffin pans are great for individual size portions of quiche, meatloaf, mini cakes, or pupcakes (a cute name for healthier cupcakes you can make as treats for your dog.) They can also shape other foods into a cup, like sushi cups, mini tortilla bowls, and cookie cups.
Line an airtight container with paper towels and place the muffins on top in a single layer. And don't forget to add a few saltines to absorb moisture! Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid.
Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Keep in mind that using whole milk or a high-fat content milk may result in a denser texture. Use the same amount of whole milk as the water called for in the recipe.
I couldn't detect any difference in how the cupcakes baked; the results were identical to those baked in paper liners in height, shape, and color. If you've got foil liners in your cupboard, they'll work well.
Cut a sheet of parchment paper into 5-inch wide strips. Cut each strip down into roughly 5-inch squares (muffin pan cups vary in size, but you generally want squares larger than the indent. ...
Place the parchment square over the muffin cup. ...
Fill and bake the cupcakes as directed in your recipe.
Use parchment paper instead of cups, Chapple says, for an upgraded case for your muffins or cupcakes, and you'll never worry about cupcake liners again.
This will keep the muffins from spilling over the sides as they bake. If you've used all your batter but still have empty cups remaining in the tin, fill each empty cup with a few tablespoons of water. This will promote even baking, and can help keep the tin from warping as the muffins bake.
These measure 2.5” (two and a half inches) at the bottom of the product. Most people can not finish an entire helping so usually these are shared between two people or one person can eat them in multiple sittings.
The idea behind this tip is that if you sprinkle some uncooked rice in the bottom of the muffin wells, the rice will absorb the grease that comes out of the muffins or cupcakes while they're baking. What you're left with are pretty, grease-free liners.
After baking, let the muffins cool for at least 15 minutes. Take a butter knife and run it around the outside of each muffin to loosen it from the tin. When you have done this to all, turn the tin upside down and shake gently. The muffins should come out fairly easily.
If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.
For baking you need to use a product that is a minimum of 70% fat. Spreads with less fat contain more water, resulting in dry, less tender muffins. Remember that one stick of butter or margarine is equal to 1/2 cup and not 1 cup. If you confused the two, you will be cutting the amount of fat used by half.
Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.
If the muffins are overbaked enough to become dry on the inside, it's possible to rescue them by using a wet glaze or a "soaker" syrup to soften the crust and moisten the internal crumb.
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