These muffin tin potato stuffing cups are a fun, family-friendly twist on classic holiday stuffing. Made with buttery Little Potatoes and baked into perfectly portioned servings, they’re ideal for picky eaters and make-ahead holiday prep. No need to peel, and you can use store-bought broth or pre-chopped veggies to save time. Whether you’re hosting or heading to a potluck, these stuffing cups are easy to pack, reheat well, and are guaranteed to earn a spot on your festive table.

Recipe Notes

  • Grease the pan well: To ensure your muffin tin potato stuffing releases easily and develops crispy edges, generously grease each muffin cup or use nonstick spray.

  • Press firmly for structure: Press the stuffing mixture firmly into each cup so it holds its shape after baking.

  • For extra crispy tops: Bake until the edges are deeply golden. If you prefer more crispiness, broil for 1–2 minutes at the end (watch carefully).

  • Make ahead friendly: Assemble the muffin tin potato stuffing up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving for the freshest texture.

  • Reheating tip: Reheat leftovers in the oven or air fryer to restore crisp edges. Microwaving works but will soften the texture.

  • Customize the mix-ins: Add cooked sausage, sautéed mushrooms, dried cranberries, chopped nuts, or fresh herbs to adjust the flavor profile.

  • Keep it moist: If the mixture feels dry before baking, add a splash of broth to ensure tender centers.

  • Uniform sizing matters: Evenly dividing the mixture between cups ensures consistent cooking and a beautiful presentation.

  • Freezer tip: Freeze fully baked and cooled stuffing cups in an airtight container for up to 2 months. Reheat directly from frozen in the oven.

  • Serving idea: Arrange on a platter and garnish with fresh herbs for a festive holiday side dish.

Prep
10 mins
Cook
25 mins
Serves
8
Ingredients
11
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Equipment

  • 12-cup muffin tin
  • Large bowl

Ingredients

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  • 1.5 lbs Little Potatoes
  • 2 medium carrots, peeled and finely chopped
  • 2 ribs celery, finely chopped
  • 1 small onion, peeled and finely chopped
  • 3 Tbsp unsalted butter, melted and cooled
  • 2 large eggs, briefly beaten with a fork in a small bowl
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh rosemary, chopped
  • 2 Tbsp fresh thyme leaves
  • 3/4 tsp fine sea salt
  • 3/4 tsp ground black pepper
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Instructions

  • Step 1

    Preheat oven to 425° F and lightly spray or grease a 12-cup muffin tin pan.

  • Step 2

    Halve potatoes and add to a large bowl with remaining ingredients. Toss together.

  • Step 3

    Divide potato mixture among muffin tin and bake for 25 to 30 minutes or until potatoes are crispy, tender, and golden brown.