These Apple Stuffing Muffins are a fantastic way to enjoy classic stuffing flavors in a portable, individual serving. They’re perfect for holiday meals, potlucks, or simply as a comforting side dish. You’ll love how easy they are to make!
Key Ingredients & Substitutions
- Bread: Use stale bread for best results, or lightly toast fresh bread cubes.
- Apples: Any crisp apple variety works well here.
- Broth: Vegetable broth can be used as a substitute for chicken broth.
- Herbs: Fresh herbs are highly recommended for the best flavor, but dried can be used (use 1/3 the amount of dried for fresh).
Ingredients
Main Ingredients:
* 6 cups stale bread, cut into 1/2-inch cubes (about 8-9 slices)
* 1/2 cup unsalted butter
* 1 large onion, finely chopped
* 2 celery stalks, finely chopped
* 2 small apples (such as Honeycrisp or Granny Smith), peeled, cored, and finely diced
* 1 1/2 cups chicken or vegetable broth
* 2 large eggs, lightly beaten
Spices & Seasonings:
* 1 teaspoon dried sage
* 1/2 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 12 muffins
- Tools Needed: Muffin tin, large mixing bowl, large skillet
Step-by-Step Instructions
1. Prepare Your Muffin Tin
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. This ensures your apple stuffing muffins don’t stick and release easily.
2. Sauté Aromatics
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery. Cook until softened, about 5-7 minutes.
3. Add Apples and Herbs
Stir in the diced apples, sage, thyme, salt, and pepper. Cook for another 3-4 minutes, allowing the apples to soften slightly and the flavors to meld.
4. Combine All Ingredients
Transfer the apple mixture to a large mixing bowl. Add the bread cubes, chopped fresh parsley, chicken broth, and beaten eggs. Gently toss everything together until the bread is evenly moistened.
5. Fill Muffin Cups
Divide the stuffing mixture evenly among the 12 muffin cups. Gently press the mixture down to compact it slightly in each cup.
6. Bake the Muffins
Bake for 30-35 minutes, or until the tops are golden brown and the stuffing is set. A toothpick inserted into the center should come out clean. Let them cool in the tin for a few minutes before serving.
Storage Instructions
Store leftover apple stuffing muffins in an airtight container in the refrigerator for up to 3-4 days. You can reheat them gently in the microwave or in a toaster oven for a crispy exterior. They also freeze well for up to 2 months.
Frequently Asked Questions (FAQ)
- Can I use fresh bread?
Yes, but it’s best to lightly toast it first to dry it out. Spread the bread cubes on a baking sheet and bake at 300°F (150°C) for 10-15 minutes until slightly dry. - What kind of apples are best?
Firm, tart apples like Granny Smith or Honeycrisp work wonderfully, but any apple you enjoy eating will be delicious in these apple stuffing muffins. - Can I make these ahead of time?
Absolutely! You can assemble the muffins and store them unbaked in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold. - Can I add sausage to these?
Yes, cooked and crumbled sausage can be added with the onions and celery. Ensure it’s fully cooked before mixing with the other ingredients. - Are these gluten-free?
No, as written, they contain bread. You can make them gluten-free by using gluten-free bread cubes. - How do I prevent them from being too dry?
Ensure your bread is not overly stale or dry, and don’t overbake them. The amount of broth and egg is balanced to keep them moist.