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If you love stuffing, you’re going to flip for these Onion & Herb Stuffing Muffins. They pack all the cozy holiday flavor into perfectly crisp, portion-sized bites that are easy to serve and even easier to love.

I started making these when I got tired of everyone fighting over the crispy edges in the casserole dish. These give you that golden crunch in every bite — plus, they look extra cute on a holiday plate!

They’re super simple to make with cubed bread, sautéed onion, broth, egg, and herbs. The air fryer gets them crispy on the outside while keeping the middle soft and savory.

Whether you’re hosting or bringing a side dish, these stuffing muffins are always a hit. And yes, they reheat beautifully the next day.

🥕 Ingredients Overview

Here’s what you need:

Cubed Bread: Day-old or lightly toasted works best.
Broth: Chicken or veggie broth adds moisture and flavor.
Onion: Sautéed for savory sweetness.
Fresh Herbs: Like parsley, thyme, or sage for classic stuffing flavor.
Egg: Helps bind everything together.

Optional add-ins: Dried cranberries for a sweet pop, sausage for a meaty upgrade, or a sprinkle of cheese.

Pro Tip: Use silicone muffin cups or lightly greased ramekins for easy shaping and cleanup.

🔥 Step-by-Step Instructions

Prep the Bread: Use day-old bread or lightly toast fresh bread. Cut into cubes.
Sauté Onion: Cook chopped onion in a little oil until softened.
Mix: In a bowl, combine bread cubes, sautéed onion, herbs, broth, and beaten egg.
Pack into Muffin Cups: Divide the mixture evenly into greased or silicone muffin cups.
Air Fry: Set air fryer to 350°F and cook for 12–14 minutes until the tops are browned and crispy.
Serve: Let cool slightly, then pop out and serve warm.

Pro Tip: Press the stuffing firmly into each cup to help them hold shape after air frying.

❌ Common Mistakes to Avoid

Using fresh bread without toasting (gets mushy)
Not pressing mixture firmly into cups
Overfilling muffin molds (they won’t crisp evenly)
Skipping the onion sauté step
Under-seasoning (herbs + salt are key!)

🎨 Variations & Add-Ons

Cranberry Twist: Add 1/4 cup dried cranberries to the mix.
Savory Sausage: Brown sausage and mix in for a meatier bite.
Vegetarian: Use veggie broth and extra herbs.
Cheesy: Mix in grated Parmesan for added richness.
Gluten-Free: Use GF bread cubes and double-check broth ingredients.

You can even make a mini muffin version for party trays!

📦 Make Ahead & Storage

Make Ahead: Mix and portion stuffing into cups, cover, and refrigerate overnight. Air fry right before serving.
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Air fry at 320°F for 4–5 minutes or microwave briefly.
Freezer: Freeze cooked muffins and reheat from frozen at 340°F for 8–10 minutes.

🥗 Nutrition Highlights

These muffins give you built-in portion control and are easy to adapt to vegetarian or gluten-free diets.