Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10–15 minutes until lightly toasted and dry. Let them cool while you prepare the other ingredients.
Sauté the Aromatics:
In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking for about 5 minutes, until softened and fragrant. Stir in the sage, thyme, rosemary, salt, and black pepper. Cook for an additional minute to release the herb flavors.
Combine the Ingredients:
In a large mixing bowl, combine the toasted bread cubes and the sautéed onion-celery mixture.
In a separate bowl, whisk together the broth and eggs. Pour this mixture over the bread cubes and toss gently until evenly moistened. Let it sit for 5 minutes so the bread absorbs the liquid.
Prep the Muffin Tin:
Grease a 12-cup muffin tin with nonstick spray. Scoop the stuffing mixture into each cup, pressing gently to pack them in. Don’t overfill—each cup should be slightly mounded.
Bake the Muffins:
Preheat the oven to 375°F (190°C). Bake the stuffing muffins for 25–30 minutes, or until the tops are golden brown and slightly crispy.
Cool and Serve:
Let the muffins cool for a few minutes before removing them from the tin. Use a knife to gently loosen the edges if needed. Serve warm and watch them disappear!
