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Leftover Stuffing Muffin Recipe
Ash Tyrrell

Leftover Stuffing Muffin Recipe

I made these leftover stuffing muffins the day after a big family dinner, and I was shocked at how good they turned out. The tops baked up crisp and golden, while the insides stayed soft and savory.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 4 cups of bread stuffing homemade, boxed, or bagged: The base of the muffins, and it already carries all the herbs and seasoning.
  • 2 large eggs: They bind the stuffing so every muffin holds its shape; beat them lightly first.
  • 4 tablespoons unsalted butter melted: Adds richness and helps the tops turn golden; let it cool so it doesn't scramble the eggs

Method
 

  1. Set your oven to 375°F so it is fully hot before the muffins go in. Grease a muffin pan well, or line each cup with a parchment liner. I like liners because cleanup is almost zero.
  2. Melt the butter in a small bowl, then set it aside for a few minutes. It should be warm, not hot. Hot butter can cook the eggs when you mix them, and nobody wants that.
  3. Beat the eggs lightly in a bowl first. Pour in the cooled butter and whisk until the mixture looks smooth and glossy. This step helps the muffins bake up rich and evenly moist.
  4. Add your stuffing to a large bowl. Pour the egg mixture over it and stir gently until everything is coated. I use a spoon and fold lightly so the stuffing doesn't turn mushy.
  5. Spoon the mixture into the prepared muffin cups. Press down lightly so each muffin holds together. Fill them evenly so they bake at the same pace.
  6. Slide the pan into the oven and bake for 20 to 24 minutes. You want the tops to look deep golden brown. Start checking at 20 minutes, because every oven runs a little different.
  7. Let the muffins rest in the pan for 10 minutes. This short wait helps them firm up so they lift out neatly. Then serve them warm and enjoy the crisp edges.

Notes

  • I always taste my stuffing first, because if it is already well seasoned, I skip any extra spices.
  • I use parchment liners when my stuffing is very moist, since they help the muffins release cleanly.
  • I press the mixture into the cups gently so the muffins stay together after baking.
  • I let the muffins cool the full 10 minutes, because they hold their shape much better that way.
  • I add sautéed vegetables or cooked sausage to plain boxed stuffing, and it tastes almost homemade.
  • I bake homemade stuffing in the muffin pan too, which gives me perfect single portions