Sourdough Stuffing Muffins with cubed sourdough bread, crisp apple and celery, and the earthy flavors of fresh rosemary, sage, and thyme. Serve with Vegan Turkey Roast or Roasted Vegetable Wellington.
Sourdough Stuffing Recipe
Super cute and perfectly portioned, these muffins are a favorite on the holiday menu.
I’ve been making them for years, and they’ve turned into a classic that everyone looks forward to, especially at Thanksgiving.
The filling can be prepped a day in advance and stored in the fridge. On the day of the big feast, bring it to room temperature, scoop into a muffin tin, and bake until the tops are golden and lightly crisp.
Ingredients for Sourdough Stuffing Muffins
- Sourdough Bread: This is a savory dish. If you prefer your stuffing a little on the sweeter side, try swapping out half of the sourdough for cornbread.
- Olive Oil: For toasting the bread and cooking the vegetables, apple, and herbs. I’ve recently started using rosemary-infused olive oil for a little added depth of flavor, but regular olive oil works just fine.
- Butter: Adds richness and flavor to the base.
- Bay Leaf: Infuses subtle depth while the vegetables cook.
- Yellow Onion: Chopped small for savory flavor in every bite.
- Celery: Brings freshness and crunch to balance the bread.
- Apple: McIntosh or Gala are preferred. Both are great all-purpose apples that hold their shape well.
- Simple Seasonings: Kosher salt and ground black pepper.
- Fresh Herbs: Rosemary, sage, and thyme. The traditional herbs that make stuffing taste like the holidays. Fresh is best but if you want to use dried herbs, use 1/3 of the amount called for each herb.
- Broth: I use vegan chicken-style broth. Vegetable broth also works well, but may require additional seasoning.
How to Make Sourdough Stuffing Muffins
STEP ONE: Prep. Preheat the oven to 350°F.
STEP TWO: Toast the bread. Spread the cubed sourdough in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 15–20 minutes, until lightly toasted. Set bread aside.
STEP THREE: Cook the Vegetables, Apple, and Herbs. Increase the oven temperature to 375°F. In a large skillet over medium-high heat, add olive oil, butter, and the bay leaf. Stir in onion, celery, apple, salt, pepper, rosemary, sage, and thyme. Cook 5–6 minutes, stirring frequently, until the vegetables and apple are crisp-tender.
STEP FOUR: Combine. Add the toasted sourdough cubes to the skillet and stir gently to combine. Slowly pour in the broth until all of the bread is softened. Remove the bay leaf.
STEP FIVE: Bake. Scoop the stuffing mixture into a prepared 12-cup muffin tin. Bake for 25–30 minutes, until lightly crisp on top. Serve warm or at room temperature.
Make it Vegan 🌱
For plant-based stuffing muffins, use dairy-free butter and vegan chicken-style broth or vegetable broth.
Storage and Reheating
- Store leftover stuffing muffins in an airtight container in the refrigerator.
- To reheat, place muffins on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through and lightly crisp on top. For a quicker option, microwave in 30-second intervals, though the tops won’t stay as crisp.
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Sourdough Stuffing Muffins with Apple and Fresh Herbs
Ingredients
- 8 cups cubed sourdough bread
- 1 tablespoon olive oil
- 1/2 cup butter
- 1 bay leaf
- 1/2 cup yellow onion diced
- 4 celery stalks cut in half lengthwise and sliced
- 1 large McIntosh or Gala apple cored and diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 2 teaspoons fresh thyme leaves
- 2 cups chicken-style broth or vegetable broth
Instructions
- Preheat the oven to 350°F.
- Spread the cubed sourdough in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 15–20 minutes, until lightly toasted. Set bread aside.
- Increase the oven temperature to 375°F. In a large skillet over medium-high heat, add olive oil, butter, and the bay leaf. Stir in onion, celery, apple, salt, pepper, rosemary, sage, and thyme. Cook 5–6 minutes, stirring frequently, until the vegetables and apple are crisp-tender.
- Add the toasted sourdough cubes to the skillet and stir gently to combine. Slowly pour in the broth until all of the bread is softened. Remove the bay leaf. Adjust seasoning to taste.
- Scoop the stuffing mixture into a prepared 12-cup muffin tin. Bake for 25–30 minutes, until lightly crisp on top. Serve warm or at room temperature.
Video
Nutrition
This post was updated on September 21, 2025.
Maggie
These. Are. So. Good. They kind of stole the show at Thanksgiving, even for my entirely non-vegan family! I used whole wheat bread instead of sourdough but the balance of herbs and produce made them really perfect. Also, it all smelled amazing while cooking. Even though they were just ever so slightly too moist on the bottoms, I’m not even mad at it, the taste is so perfect. Will 100% be making them again! Thanks!
thiswifecooks
Thank you! I make these every Thanksgiving and we love them!
Sandra Prudames
Can this be made ahead and refrigerated or frozen ?
thiswifecooks
Yes, you can definitely make this a day or two ahead. I like to prep these the day before serving and store them covered in the refrigerator. Then allow to come to room temperature before baking.
As for freezing, I haven’t tried that yet so I’m not sure how well it would work. If you decide to try freezing, let me know how it goes!
Anaiah
Ooh, these stuffing muffins are a great idea! Looking forward to trying them. They look absolutely delicious.
thiswifecooks
Thanks, Anaiah! I make these every year and we love them!