“20 Perfect Stuffing Muffin Cups for a Crowd That’ll Steal the Show”

Oh my gosh, have you ever been in charge of feeding a huge group and just felt totally overwhelmed? I’ve been there, trust me. The first time I hosted Friendsgiving for like, twenty people, I nearly lost my mind trying to figure out the side dishes. That’s when I discovered the absolute magic of stuffing muffin cups for a crowd. It’s my go-to lifesaver now for any big gathering—holidays, game day, you name it. They’re perfectly portioned, super easy to serve, and honestly, I think they get even crispier and more delicious than a big baking dish of stuffing. Once you try them, you’ll never go back!

Why You’ll Love These Stuffing Muffin Cups for a Crowd

Okay, let me count the ways these little guys will become your new best friend at parties. First off, they solve the eternal buffet problem—no more giant spoon digging into one messy dish! But wait, there’s more:

• No serving drama: Each guest gets their own perfectly crispy-to-soft ratio muffin cup. No fighting over the corner pieces!
• Stress-free prep: Throw everything in one bowl, scoop, and bake. I’ve made these half-asleep at 6AM for Thanksgiving and they still came out perfect.
• Built-in portion control: Hosting my carb-conscious aunt and my football-player nephew? Everyone can take exactly what they want.
• Crispy edges for days: Unlike baking dish stuffing, every single bite has that golden, buttery crust we all fight over.

Seriously, last Christmas I caught three people sneaking extras into their pockets. That’s when you know you’ve got a winner.

Ingredients for Stuffing Muffin Cups for a Crowd

Now let’s talk about what makes these little flavor bombs so darn good. I’ve tweaked this list over years of potlucks and family gatherings, so trust me – every ingredient has earned its spot. Here’s what you’ll need:

• 4 cups bread crumbs – I prefer a mix of sourdough and whole wheat for texture, but plain white bread works great too. Day-old is perfect!
• 1 cup diced onions – Cut them small so they soften just right in the oven. No one wants a crunchy onion surprise.
• 1 cup diced celery – Same rule as the onions – nice small dice. This is where my trusty chef’s knife gets a workout.
• 2 cloves garlic, minced – Pro tip: smash them first with the side of your knife to release all that amazing flavor.
• 1 cup chicken or vegetable broth – Use whatever you’ve got. I sometimes swap in turkey broth after Thanksgiving.
• 2 eggs, beaten – These are the magic glue that holds everything together perfectly.
• 1/2 cup melted butter – Yes, real butter. Margarine just won’t give you that rich, golden crust we’re after.
• 1 tsp salt – I use kosher salt because it distributes better.
• 1/2 tsp black pepper – Freshly ground makes all the difference.
• 1 tsp dried sage – The classic stuffing flavor we all love. Rub it between your fingers to wake up the oils.

See? Nothing too fancy, just good, honest ingredients that come together to make something truly special. Now let’s get mixing!

Equipment You’ll Need

Don’t worry—you probably already have everything you need in your kitchen! Here’s what I grab when I’m making stuffing muffin cups:

• 12-cup muffin pan – Non-stick is best, or line with parchment for easy popping out
• Large mixing bowl – Big enough to really get in there and mix all those goodies together
• Measuring cups and spoons – For all that precise pouring and sprinkling
• Rubber spatula – To scrape every last bit of that delicious mixture into the cups
• Chef’s knife and cutting board – For dicing those onions and celery just right

That’s it! Simple tools for some seriously amazing results. Now let’s get cooking!

How to Make Stuffing Muffin Cups for a Crowd

Alright, let’s get baking! This is where the magic happens—turning all those simple ingredients into golden, crispy little cups of joy. Follow these steps and you’ll have perfect stuffing muffins every single time.

Step 1: Prep the Ingredients

First things first—preheat that oven to 375°F (190°C). While it’s heating up, get chopping! Dice those onions and celery nice and small (about 1/4 inch pieces). Mince the garlic too—I like to smash the cloves first with the flat side of my knife to release all that amazing flavor. Measure out all your other ingredients so everything’s ready to go.

Step 2: Mix the Stuffing

In your big mixing bowl, combine the bread crumbs, diced veggies, and garlic. In another bowl (or measuring cup), whisk together the broth, eggs, and melted butter. Now pour the wet mixture over the dry ingredients and stir gently but thoroughly—you want every bread crumb to get some of that delicious moisture. Add your salt, pepper, and sage last, then mix just until everything’s evenly distributed.

Step 3: Bake to Perfection

Scoop the mixture into your prepared muffin cups, pressing down slightly with the back of a spoon—this helps them hold their shape. Pop them in the oven for 20-25 minutes. You’ll know they’re done when the tops are golden brown and the edges are crispy. Let them cool for just 5 minutes before serving—that first bite of warm, crispy-on-the-outside, soft-on-the-inside stuffing muffin is absolute heaven!

Tips for Perfect Stuffing Muffin Cups

Want to take your stuffing muffin cups from good to *chef’s kiss*? Here are my tried-and-true tips to make them absolutely perfect every time:

• Press it down: When scooping the mixture into the muffin cups, use the back of a spoon to press it down firmly. This helps them hold their shape and gives you that perfect texture.
• Parchment is your friend: If you’re worried about sticking, line your muffin pan with parchment paper or use non-stick spray. Trust me, it’s worth it for easy removal.
• Don’t overmix: Stir just until everything’s combined—overmixing can make them dense. You want light, fluffy bites every time.
• Test for doneness: Look for golden-brown tops and crispy edges. If you’re unsure, give one a gentle poke—it should feel firm but springy.
• Let them rest: Give them 5 minutes to cool before popping them out. They’ll set perfectly and won’t fall apart on you.

Follow these tips, and you’ll be the stuffing muffin cup hero at every gathering!

Variations for Stuffing Muffin Cups

Oh, the fun part! Once you’ve mastered the basic recipe, it’s time to play around. I love switching these up based on who’s coming over or what season it is. Here are my favorite ways to jazz up stuffing muffin cups:

• Meat lovers: Brown some sausage (breakfast or Italian) or crispy bacon and mix it right in. Just drain the grease first—no one wants soggy bottoms.
• Cheese please: A handful of sharp cheddar or Parmesan folded in takes these to the next level. For extra cheesiness, sprinkle some on top before baking.
• Herb garden: Fresh rosemary or thyme makes them smell amazing. I often double the herbs when I’m feeling fancy.
• Fruity twist: Dried cranberries or chopped apples add sweet little surprises that pair perfectly with savory stuffing.
• Mushroom magic: Sautéed mushrooms give them an earthy depth that’s just incredible.

Honestly, once you start experimenting, you’ll come up with your own signature version. That’s half the fun!

Serving Suggestions

These stuffing muffin cups are crazy versatile! Serve them with a drizzle of warm gravy for classic comfort, or pair them with a fresh green salad for a lighter meal. They’re perfect alongside holiday mains like roasted turkey or ham, but honestly, I’ve been known to snack on them straight from the pan!

Storage and Reheating

Here’s my secret to keeping these stuffing muffin cups tasting fresh-as-made—store them in an airtight container in the fridge for up to 3 days. When you’re ready to revive them, pop them in a 350°F oven for 5-7 minutes to bring back that crispy magic. Microwaving works in a pinch, but the oven gives you that just-baked texture we all love!

Nutritional Information

Each stuffing muffin cup packs about 150 calories, with 8g of fat, 15g of carbs, and 4g of protein. Nutrition varies based on ingredients/brands, but hey, it’s stuffing—it’s worth it!

FAQs About Stuffing Muffin Cups for a Crowd

Okay, let’s tackle those burning questions I get all the time about these magical little muffin cups. Trust me, I’ve been asked everything under the sun!

Q1. Can I make stuffing muffin cups ahead of time?
Absolutely! I do this all the time for big gatherings. Prepare them up to the baking step, cover tightly with plastic wrap, and refrigerate overnight. Just add 2-3 extra minutes to the baking time since they’ll be going in cold. Game changer for stress-free entertaining!

Q2. Are these freezer-friendly?
You bet! Let them cool completely, then freeze in a single layer before transferring to freezer bags. They’ll keep for up to 2 months. To reheat, pop them straight from the freezer into a 350°F oven for 10-12 minutes – they’ll taste freshly baked!

Q3. Can I use different types of bread?
Oh honey, mix it up! I’ve used everything from sourdough to cornbread to gluten-free options. Just make sure whatever bread you use is slightly stale or toasted – fresh bread makes them too mushy.

Q4. What if I don’t have a muffin pan?
No worries! You can bake this as one big casserole in an 8×8 dish. It won’t have those perfect portions or crispy edges, but it’ll still taste amazing. Bake time increases to about 30 minutes.

Q5. How do I keep them from drying out?
The key is that perfect broth-to-bread ratio. If they seem dry after baking, brush the tops with a little melted butter as soon as they come out of the oven. Works like a charm every time!

Rate This Recipe

Did you fall in love with these stuffing muffin cups like I did? Leave a rating and tell me what you think—I read every single one!

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