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!
The secret to produce a crispy, crackly muffin top was to sprinkle a generous amount of sugar over each muffin. The sugar melts the muffin top, causing it to spread more, and gives it a crunchy texture. I decided to try this same technique on this banana muffin recipe, too.
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.
The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To achieve this, the dry ingredients are combined in one bowl, the wet ingredients are combined in a separate bowl, and then the two mixtures are combined together.
"To keep topping from being soggy the next day, put a few saltine crackers in with the muffins when you store them (to absorb moisture). This also works to keep crunchy cookies from becoming soft."
Baking muffins at too high temperatures can cause a hard crust to form. Follow recipe directions for the correct temperature to bake the muffins. To insure the correct temperature each time you bake, always use an oven thermometer.
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.
The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.
Depending on what ingredients you're using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter.
Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.
When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.
The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.
Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).
If you can't use a convection oven (and even if you can), make sure your oven is clean, preheat it extensively and at a higher temperature than the recipe calls for, don't open it any more often than absolutely necessary, and use a pizza stone.
But you don't have to rely on wishes or wizardry to make it happen — the blog Ideas in Food has a simple way to add a crackly, lacey top layer to any cake or quick bread. The secret is to brush on a paste of sugar, water, salt and vanilla during the last 10 to 15 minutes of baking.
Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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