Oh, garlic herb stuffing muffins – just saying those words makes my mouth water! These little golden beauties have been my go-to side dish for years, and once you try them, you’ll understand why. I first made them for a chaotic family Thanksgiving when I needed something that could hold its own next to the turkey but didn’t require constant oven attention. The moment that garlicky, herby aroma filled the kitchen, I knew I’d struck gold.
What I love most about these stuffing muffins is how perfectly portioned they are – no more wrestling with a big pan of stuffing at the table! They’ve got those irresistible crispy edges with a soft, flavorful center that soaks up gravy like a dream. My kids actually fight over the last one now (which never happened with regular stuffing, let me tell you).
What makes them so special? It’s that magical combination of buttery bread cubes, fresh garlic, and aromatic herbs all baked into individual servings. They’re fantastic not just for holidays, but anytime you want to jazz up a weeknight meal. Trust me, once you’ve tried garlic herb stuffing muffins, you’ll never look at regular stuffing the same way again.
Ingredients for Garlic Herb Stuffing Muffins
Here’s everything you’ll need to make these irresistible stuffing muffins – and trust me, every ingredient plays a special role in creating that perfect texture and flavor. I’ve learned through trial and error that the quality of these ingredients really makes a difference!
- 4 cups stale bread cubes (1-inch pieces – this is key for the right texture!)
- ½ cup unsalted butter, melted (salted works too, but then adjust added salt)
- ½ cup finely chopped onion (I like yellow for sweetness)
- ½ cup chopped celery (don’t skip – it adds such great crunch)
- 2 cloves garlic, minced (fresh is best here – no powder substitutes!)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried if you must)
- 1 tsp dried thyme (rub between your fingers to release oils)
- 1 tsp dried sage (the star herb – don’t skimp!)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper, freshly ground
- 1 cup chicken or vegetable broth (low-sodium lets you control salt)
- 1 large egg, beaten (the binder that holds it all together)
Pro tip: Let your bread cubes sit out overnight – stale bread absorbs the flavors better without getting mushy. And yes, that garlic better be fresh – it’s in the name for a reason!
How to Make Garlic Herb Stuffing Muffins
Okay, let’s get these garlic herb stuffing muffins going! I promise it’s easier than you think, and the payoff is huge. The key is taking your time with each step – rushing leads to sad, mushy muffins (been there, done that). First things first – crank that oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake. And don’t skimp on greasing your muffin tin – I use butter or nonstick spray, getting into every nook so those beauties pop right out later.
Preparing the Bread Mixture
Here’s where the magic starts. Grab your biggest mixing bowl and toss in those stale bread cubes – they should sound like little wooden blocks clinking together. Now drizzle that melted butter over them while tossing gently with a big spoon. You want every single cube to get a buttery coat – this is what gives them that irresistible crispy texture later. Next, add your onion, celery, garlic, and all those wonderful herbs. I like to mix the dry ingredients first before adding any liquids – it helps distribute everything evenly.
Now for the wet team! Slowly pour in your broth while mixing – you might not need the whole cup, so go easy. The bread should be moist but not swimming. Then add your beaten egg last, mixing just until combined. Overmixing is the enemy here – you want to keep some texture, not turn it into paste!
Baking and Serving Tips
Scoop your mixture into the prepared muffin tin, pressing down firmly with the back of a spoon. This helps them hold their shape – think of packing a snowball! Bake for 25-30 minutes until they’re golden brown on top and edges are crispy. Your kitchen will smell absolutely heavenly at this point.
Here’s my golden rule: let them rest for 5 minutes in the tin before trying to remove them. I know it’s tempting, but this patience pays off with perfect, intact muffins. Use a butter knife to gently loosen the edges if needed. Serve warm – they’re fantastic with gravy or just as is. That first bite of crispy exterior giving way to soft, garlicky interior? Pure bliss!
Why You’ll Love These Garlic Herb Stuffing Muffins
Let me count the ways these little muffins will steal your heart (and probably become your new favorite side dish)! Here’s what makes them so special:
- That perfect crisp-to-soft ratio – Golden, buttery edges give way to a moist, flavorful center in every bite.
- Herbs are totally customizable – Not a sage fan? Use rosemary! Love thyme? Double it! Make these garlic herb stuffing muffins your own.
- No more messy serving – Individual portions mean no more scooping from a big dish at the table.
- Freezer magic – Bake a double batch and freeze them – they reheat like a dream for quick weeknight meals.
- Gravy’s best friend – That perfect muffin shape means maximum gravy-holding capacity (and we all know that’s what matters most).
Seriously, once you taste these garlic herb stuffing muffins, you’ll wonder how you ever settled for regular stuffing. They’re that good!
Ingredient Substitutions and Notes
Listen, I get it – sometimes you’re missing an ingredient or need to adapt for dietary needs. No worries! These garlic herb stuffing muffins are surprisingly flexible. Here are my tried-and-true swaps that still deliver amazing results:
Bread options: Stale bread really is best, but if you’re in a pinch, toast fresh cubes at 300°F for 10 minutes first. For gluten-free, use your favorite GF bread – just cut it smaller since it tends to be denser.
Butter alternatives: Olive oil works beautifully if you’re out of butter (use ⅓ cup instead of ½). For dairy-free, I’ve had success with vegan butter sticks too.
Herb hacks: Fresh herbs are ideal, but dried work in a pinch – just use ⅓ the amount since they’re more concentrated. No sage? Try poultry seasoning blend instead.
Broth choices: Any broth works – chicken, vegetable, even turkey stock during the holidays. For extra richness, sub half the broth with white wine (my secret holiday upgrade!).
Remember: The garlic should always be fresh – that’s non-negotiable in my book! Everything else can bend a little without losing that magic.
Storage and Reheating Instructions
Here’s the best way to keep your garlic herb stuffing muffins tasting fresh – if they last long enough to store, that is! Let them cool completely, then pop them in an airtight container. They’ll stay delicious for about 3 days in the fridge. For longer storage, freeze them in a single layer first (so they don’t stick together), then transfer to a freezer bag for up to 2 months.
When you’re ready to enjoy them again, skip the microwave unless you like soggy stuffing (no judgment!). Instead, reheat in a 350°F oven for about 10 minutes – this brings back that perfect crispness we all love. If they’re frozen, just add a few extra minutes. Pro tip: Spritz them lightly with broth before reheating to keep them moist inside!
Garlic Herb Stuffing Muffins Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates and your exact counts might vary slightly depending on your ingredients. Each delightful garlic herb stuffing muffin comes in at about 180 calories, with 10g fat (6g saturated), 18g carbs (1g fiber), and 4g protein. They’ve got that perfect balance – enough richness from the butter to make them irresistible, but not so heavy that you can’t enjoy seconds (or thirds… I won’t tell!).
FAQs About Garlic Herb Stuffing Muffins
Got questions about these garlic herb stuffing muffins? I’ve got answers! Here are the most common things people ask me about this recipe:
Can I use fresh bread instead of stale?
Oh honey, no! Fresh bread turns into mush – trust me, I learned this the hard way. Stale bread absorbs the flavors better and gives you that perfect texture. If you’re in a pinch, toast fresh cubes at 300°F for 10 minutes first to dry them out.
Can I make these ahead of time?
Absolutely! These garlic herb stuffing muffins are perfect for prepping ahead. You can bake them 1-2 days before and reheat, or freeze the unbaked mixture in the muffin tin (just thaw before baking). They’re lifesavers for holiday meals!
How do I prevent sogginess?
The golden rule? Don’t drown your bread! Add broth gradually until the mixture is moist but not wet. And always let them rest for 5 minutes after baking – this helps set the texture perfectly.
I’d love to see your garlic herb stuffing muffin creations! Snap a photo and tag me on Instagram – nothing makes me happier than seeing these golden beauties on your tables. Leave a comment below with your favorite herb combinations or any clever twists you tried. Happy baking, friends – now go make some memories (and muffins)!
Print“` Garlic Herb Stuffing Muffins Your Family Will Devour “`
Delicious garlic herb stuffing muffins, perfect as a side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups bread cubes
- 1/2 cup butter, melted
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken or vegetable broth
- 1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- In a large bowl, combine bread cubes, melted butter, onion, celery, garlic, parsley, thyme, sage, salt, and pepper.
- Add broth and beaten egg. Mix well.
- Spoon mixture into muffin tin cups, pressing lightly.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Use stale bread for best texture.
- Adjust herbs to taste.
- Can be made ahead and reheated.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
