Stuffin' Muffins

Stuffin’ Muffins- Boxed stuffing mix is baked in muffin cups to ensure those coveted crispy edges all around.

November 15, 2024 by Nicole Collins

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Today, we’re making Stuffin’ Muffins!

This one is so easy, I can barely get by with calling it a recipe. But, we hate waste around here and we have leftover boxed stuffing mix, so here we are!

In yesterday’s Thanksgiving Turkey Meatballs, we used a half cup of our favorite boxed stuffing mix as the breadcrumb for our meatballs. So for the brand of stuffing I used (and most regular sized boxed mixes), that’s going to leave us with 2 cups of stuffing mix. And, that’s the perfect amount to make these muffins.

We’re going to pretty closely follow the box directions for making the stuffing, but we need to adjust the water and butter to account for the half cup of missing mix. Lucky for you, I’ve already done that part for you! So, we’ll mix some boiling water with melted butter, add the remaining stuffing mix, give it a good stir, and allow it to set for 5 mins.

Next, we’ll grab a cupcake pan, melt a little more butter, and butter the inside of 4 muffin cups really well. Then, we’ll divide our stuffing mix evenly between the 4 cups, and give it a gentle smoosh to really make sure it’s secure inside the muffin cups. To the oven it goes (at the same temperature as our meatballs, I might add). Then when the muffins are done baking, we’re going to let them sit inside the muffin cups for 10 mins to make sure they’re nice and set before we carefully remove them from the muffin tin. If you try to take them out of the cups too soon, they’ll fall apart. And, that’s all there is to this one!

It can be argued that the crispy edges are the most delectable part of any baked good. I’m a crust girlie, fo sho. So the beauty of baking the stuffing in muffin cups is that the edges are crispy in almost every bite. The butter helps the edges caramelize, the inside of the muffin stays nice and fluffy, and that means no more fighting over a corner piece! I may only serve stuffing as muffins from this day forward!

And side note…if you’re not making my thanksgiving meatballs and have the full box of stuffing, prepare the stuffing mixture according to the box directions minus ¼ cup of water, melt another half tablespoon of butter to brush a 5th muffin cup, and you can carry on with the rest of the recipe, as is. And, you’ll get an extra muffin!

Ok, everyone! That’s it for the main events of this meal. Tomorrow, we’re making dessert!

I’ll see ya then! Let’s eat!

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Stuffin’ Muffins

Serves: 4          Print

Ingredients:

• 2 cups boxed stuffing mix (I like the Hawaiian bread onion and sage stuffing from Aldi)

• 1 cup boiling water

• 3 tbsp + 1 tbsp unsalted butter, melted and divided

Directions:

1. Preheat oven to 400 degrees. 

2. Add stuffing mix, boiling water, and 3 tbsp melted butter to the saucepan used to boil the water. Mix well until combined. Allow to sit for 5 mins.

3. Brush 1 tbsp melted butter well all over the bottom and sides of 4 cupcake cups. Fill each cup with ½ cup stuffing mixture, pressing it in gently to compact into the muffin cup. Bake for 20-25 mins until golden.

4. Allow to cool in the pan for 10 mins. Use a butter knife to loosen the edges of the muffin from the pan, and carefully lift out the of the pan. Enjoy!
   

Recipe notes:

*This recipe uses the leftover stuffing mix from our Thanksgiving Turkey Meatballs. Feel free to make the whole box of stuffing prepared according to package directions minus ¼ cup water.