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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
15/12/2025
Muffin tray stuffing has so many advantages over stuffing baked in big casserole dishes. It cooks much quicker, is all crispy on the outside, and portions itself easily with no effort on your part. So, let's take a look at how to prep and some serving ideas for your stuffing—without all the holiday hustle and bustle.
This article is focused on the two main issues many people have with making stuffing: uneven cooking and messy serving. The article details how to prepare the bread, texture, moisture level, distribute fats throughout the dish, and infuse flavour into the stuffing. It provides you with ideas on how to customise your muffin cups, maintain crispness around the outside edges while still being moist in the centre, and use various methods (trays, liners, foils) to release your portions.
When it comes to oven cooking, muffin trays represent what casseroles can never offer at once: the same amount of heat for each cup. Instead of fighting over corner pieces of casseroles, every muffin cup gets its own 'golden halo'! The muffin tray compacts the mixture into multiple individual-sized portions, enabling muffins to cook much quicker and crisp evenly. Additionally, muffin trays allow for the easy removal of portions from the pan because you can just pull them out without any digging, scraping, or ruining the entire tray.
The main ingredient in stuffing is bread; the drying step is extremely important. Although these cubes may begin to feel slightly stale or baked in the oven until dry, they retain their shape when mixed with liquid ingredients. Instead of making your stuffing too hot by adding liquid to it, make sure that it is just damp enough and not so wet that it will cause steam in the muffin cups. Too dry will result in a crunchy, crouton-style product, while just the right amount is the perfect mixture that binds together when squeezed or pressed but falls apart when gently nudged.
All your chopped aromatics (onions, celery, mushrooms, herbs) should be cooked in one pan, allowing the moisture to evaporate during cooking. This prevents the stuffing cups from being too soft and forming a puddle of water at the bottom of the muffin tray. It is also important to coat all the aromatics evenly with fat (butter or olive oil) before putting them into the muffin moulds. A good indicator of how even the coating is on the aromatics is when they appear shimmery or glossy in appearance.
Lightly grease each muffin cup instead of solely relying on the non-stick coating. Doing so will enable you to remove the stuffing from the muffin cups easily. Fill each muffin cup by spooning in the mixture, then gently pressing down on the mixture until no more air bubbles come to the surface and until you reach your desired level of density in the centre of the muffin. The higher the density of stuffing, the lower the volume will be in the centre; the lower the density of stuffing, the more volume in the centre. You will have a range of stuffing densities and volumes.
Each muffin tray can be thought of as a variety pack for tasting and experimenting. You may want to only add cheese to some of the cups, you could put a cranberry in the centre of other muffins, you could add sausage to some muffins, and no one will be able to know what is inside the muffins until they take a bite. You may even make two rows of muffins - one vegetarian and one non-vegetarian.
The muffin cups can be baked at a slightly higher temperature of approximately 200°C (390°F) due to the small size of the muffins being baked. The outer edges of the muffin cups will crisp really nicely, and the inside of the muffin cups will remain very tender. If you want to achieve really crispy tops, drizzle a tiny amount of melted margarine or butter on top of each muffin halfway through the baking. If you want softer muffin cups, cover the muffin tray with foil during the first half of the baking process, and then uncover it during the last half of the baking process.
Allow stuffing to cool at least 5-7 minutes before removing it so they can firm up as they cool. Use a butter knife or small offset spatula for smooth removal. To make sure you get the stuffing without any trouble, use parchment liners or silicone muffin tins. Also, if you didn't stick anything to your muffin pan, you could wash it in less than 30 seconds.
Stuffing cups can be frozen perfectly. After cooling completely, place them on a tray in the freezer and then transfer them to a zip-top bag when they are frozen. They can be reheated directly in the oven to restore the crust. Stuffing cups also make an amazing snack for the next day. They can be eaten like savoury muffins or crumbled on top of soups.
