The Stuffin’ Muffin
Have you ever met a holiday dish so good it practically demands applause? Enter The Stuffin’ Muffin—a clever twist on classic stuffing that’s irresistibly poppable and perfect for portion control. Whether you’re hosting a festive dinner or need a creative way to reinvent stuffing, these little muffins deliver big on flavor and fun.
Why do they work so well? For one, they’re perfectly sized—no more overindulging without realizing it (looking at you, casserole dish). Plus, they make an excellent base for holiday staples like mashed potatoes and gravy. And let’s be honest, once you try them, you won’t stop at just one. Sound intriguing? Let’s dive into what makes these muffins so unforgettable.
Why You’ll Love The Stuffin’ Muffin
- Portable Portion Control: Stuffing you can hold in your hand? Yes, please! These muffins are perfect for serving guests or snacking on the go.
- Packed with Holiday Flavor: From sage to thyme, these muffins capture the essence of the season in every bite.
- Versatile: Enjoy them as a side dish, a quick snack, or even the foundation of a decadent mashed potato creation.
- Perfectly Vegan-Friendly: Made with plant-based sausage and flax eggs, these muffins satisfy everyone at the table.
What You Need to Make The Stuffin’ Muffin
To whip up these flavorful delights, you’ll need some kitchen basics and holiday staples. Ingredients include a mix of vegetables like carrots, onions, and mushrooms, plus plant-based sausage and a touch of apple for sweetness. Stale bread is the backbone of this recipe, absorbing the seasoning and broth like a dream.
Ingredient Tip: Check out the full ingredient list in the recipe card below, where you’ll find exact amounts and substitutions if needed!
How to Make The Stuffin’ Muffin
- Prepare Your Ingredients: Start by chopping veggies, slicing sausage, and making a flax egg by combining flax meal and water.
- Cook the Filling: Sauté onions, celery, carrots, and mushrooms until soft. Add sausage and garlic, followed by aromatic sage and thyme.
- Mix the Magic: Combine the cooked mixture with bread cubes, apple, and vegetable broth until evenly moistened.
- Portion and Bake: Spoon the mixture into a greased muffin tin, press down to compact, and bake until golden brown.
- Cool and Serve: Let muffins cool slightly before releasing them from the tin. Serve warm, either solo or as part of a holiday feast.
Pro Tip: Add mashed potatoes on top of each muffin and drizzle with gravy for a side dish masterpiece!
Commonly Asked Questions
What type of bread works best for stuffing muffins?
Use thick, stale bread that can hold up to the moisture. Artisan loaves like sourdough or French bread are ideal.
Can I make these muffins gluten-free?
Yes! Substitute gluten-free bread cubes and ensure your sausage and broth are also gluten-free.
How do I prevent the muffins from sticking to the tin?
Grease your muffin tin well and let the muffins cool for 10 minutes before removing them. Using a silicone muffin pan can also help.
Can I make them ahead of time?
Absolutely. Prepare and bake the muffins, then store them in an airtight container. Reheat in the oven before serving.
What’s the best way to serve Stuffin’ Muffins?
Enjoy them with mashed potatoes, gravy, and cranberry sauce—or on their own as a flavorful snack.
Vegan Stuffin’ Muffin
Ingredients
- 3 tablespoons flax meal
- 6 tablespoons water
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 celery ribs thinly sliced
- 2 carrots peeled and thinly sliced
- 1 cup stemmed baby bella mushrooms
- 2 links Apple Sage Sausage by Field Roast or vegan sausage of choice, thinly sliced
- 1 apple peeled cored and diced
- 3 cloves garlic minced
- 1 teaspoon sea salt
- 1 teaspoon dried sage
- 1 teaspoon thyme
- 4 cups thick stale bread cut into 1 inch cubes
- 1 cup vegetable broth
Instructions
- Preheat the oven to 350° and lightly grease a 12 cavity muffin tin.
- Mix the flax meal and water in a small bowl and set aside for 5 minutes until thick.
- Heat the oil in a large skillet over medium heat. Add the onions, celery, carrot and mushrooms, sauté 4-6 minutes until soft and mushrooms have reduced in size and the sausage gas browned. Add the garlic, salt, sage and thyme and sauté one additional minute until fragrant.
- Transfer the onion mixture to a large bowl and add the flax egg, apple and bread, mix until everything is well combined. Slowly drizzle in the vegetable broth, being sure to mix with a spoon and get every piece of bread a little wet.
- Transfer the mixture to the muffin tin, filling each cavity to the top, packing the stuffing into each cavity.
- Bake for 35-40 minutes until the tops are dry and starting to brown. Let cool for 10 minutes. Gently go around the sides of each muffin with an offset spatula or butter knife to loosen the side from the tin. Place a cutting board over the muffins and hold the tin and cutting board together while you flip the muffin tin upside down. Lay the cutting board on a flat surface, gently tap the tops of each cavity and then remove the tin. Hopefully your muffins come out in one piece! If not, remove any pieces and stick them to the muffin they came off of, stuffing isn’t finicky so you can usually stick it right back on!