If you love the crunchy corners of stuffing, these crispy air fryer stuffing muffins deliver nothing but edges. They’re fast, budget-friendly, and perfect for Thanksgiving leftovers or any roast dinner. I’ve tested this recipe in a 5.8-quart basket air fryer and a dual-zone 6-quart model; 375°F gave the best texture with deep golden ridges and a tender center in about 12–15 minutes.
- Common angles: “leftover stuffing cups,” “Thanksgiving stuffing muffins,” “crispy edges,” oven-baked vs. air fryer, add-ins (turkey, veggies), make-ahead and freezing.
- Gaps to fill: Exact air-fryer temps/times by size (standard vs. mini), binding and moisture ratios (egg/broth), liner types (paper vs. silicone), how to keep bottoms crisp, gluten-free/egg-free options with precise swaps.
- Intent & entities to cover: Thanksgiving leftovers, stuffing mix vs. homemade, poultry seasoning, broth type, silicone liners, convection/air circulation, reheat guidance, food-safe temps when meat is added.
At a Glance
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Difficulty: Easy
- Estimated Cost: $4–6 (using leftovers)
Table of Contents
Ingredients
- 6 cups (about 750–900 g) leftover stuffing (room temp or chilled)
- 2 large eggs, beaten
- ½ to ¾ cup (120–180 ml) low-sodium chicken or vegetable broth, as needed
- 2 tbsp melted unsalted butter or olive oil (for brushing)
- ¼ cup (10 g) chopped fresh parsley (optional)
- ¼ tsp freshly ground black pepper
- Neutral oil spray (for liners/basket)
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Swap/Tip |
|---|---|
| Dairy-free | Use olive oil instead of butter for brushing. |
| Gluten-free | Use leftover gluten-free stuffing or GF bread cubes; add +1–2 tbsp broth if mixture seems dry. |
| Vegetarian | Use vegetable broth. |
| Egg-free | Replace each egg with 1 tbsp ground flaxseed + 3 tbsp water (let gel 10 min). |
| Low-sodium | Use unsalted broth; taste your stuffing before adding salt. |
| No pork | Avoid bacon or sausage add-ins; use mushrooms or roasted turkey instead. |
| Texture | Stuffings vary; start with ½ cup broth and add more 1 tbsp at a time until mixture holds together when squeezed. |
Author note: Tested twice with homemade herb stuffing (sourdough, celery, onion, sage) and once with boxed mix. Best bind ratio was 2 eggs + ~⅔ cup broth per 6 cups stuffing.
Step-by-Step Instructions
- Prep the cups: Line your air-fryer basket or rack with silicone muffin cups (or sturdy paper liners). Lightly oil the cups. Preheat air fryer to 375°F (190°C) for 3 minutes.
- Mix & bind: In a large bowl, combine stuffing, eggs, ½ cup broth, pepper, and parsley. Squeeze a handful; if it crumbles, mix in additional broth 1 tbsp at a time until it just holds.
- Pack for edges: Divide mixture into 12 cups. Pack firmly and slightly mound each top so ridges protrude—this maximizes crisp edges.
- Air fry: Brush tops with melted butter or olive oil. Air fry at 375°F for 8 minutes. Rotate the basket, brush lightly again, and cook 4–7 minutes more until deeply golden with crisped ridges.
- Rest & release: Cool 2 minutes in cups, then lift out with tongs. Serve hot, or cool completely for storing.
Pro Tips & Variations
- Edges insurance: Silicone cups encourage browning on sides; to crisp bottoms, preheat cups in the air fryer for 2 minutes before filling.
- Mini muffins (extra edges): Use mini cups; air fry 6–9 minutes total at 375°F.
- Too wet/dry stuffing? Wet: add a handful of dry bread cubes or panko. Dry: add broth 1 tbsp at a time.
- Flavor boosters: Mix in finely chopped roasted turkey, sautéed mushrooms, or extra parsley and thyme.
- Make-ahead: Pack cups and refrigerate up to 24 hours. Air fry straight from cold; add +1–2 minutes.
- Oven option: Bake at 400°F (204°C) for 18–22 minutes in a greased muffin tin.
Serving Suggestions
- Spoon with turkey gravy (or veggie gravy), or top with a dollop of cranberry sauce.
- Serve alongside roast chicken, green beans, or a crisp salad.
- Brunch idea: top with a soft-poached or fried egg.
Storage & Reheating
Storage Times
| Method | How Long | Notes |
|---|---|---|
| Refrigerate | Up to 4 days | Cool completely; store airtight. |
| Freeze | Up to 2 months | Freeze on a tray, then bag. Thaw overnight for best texture. |
Reheat
- Air fryer (best): 350°F (177°C) 5–7 min from fridge; 8–12 min from frozen (375°F).
- Oven: 350°F 10–12 min (cover loosely with foil if browning too fast).
- Food safety: If you added meat, reheat to 165°F (74°C) in the center.
Troubleshooting
- Muffins fall apart: Not enough binder/moisture. Next batch, add 1–2 tbsp more broth or 1 extra flax egg/egg and pack more firmly.
- Too dry: Brush with a touch more butter/olive oil before the final minutes; reduce cook time by 1–2 minutes next time.
- Bottoms not crisp: Preheat lined cups, avoid overfilling, and don’t crowd the basket so air can circulate.
FAQs
Q1: Can I make these without eggs?
A1: Yes. Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg; rest 10 min). Add 1–2 tbsp extra broth if needed.
Q2: Can I use boxed stuffing mix?
A2: Absolutely. Prepare according to package, cool, then proceed. You may need slightly less broth since many mixes are moist.
Q3: What temperature for mini stuffing muffins?
A3: Air fry at 375°F for 6–9 minutes, checking at 6 minutes.
Q4: Do I need liners?
A4: Silicone cups make release easy and improve side browning. Without liners, oil the basket well and loosen with a thin spatula.
Q5: Oven directions?
A5: Bake at 400°F (204°C) for 18–22 minutes in a greased muffin pan.
Nutrition (per serving)
Calories: ~140; Protein: 4 g; Carbs: 17 g; Fat: 6 g
Estimates vary based on your stuffing and add-ins.
No-Knead Air Fryer Garlic-Parmesan Rolls
- Total Time: 1 hour 20 minutes–1 hour 35 minutes
- Yield: 12 rolls 1x
Description
These No-Knead Air Fryer Garlic-Parmesan Rolls are fluffy inside, golden on top, and ready fast—no stand mixer, no kneading. Perfect for weeknights with a buttery garlic-parmesan finish.
Ingredients
- 1 cup (240 ml) warm water, 105–115°F (40–46°C)
- 1 tbsp (12 g) granulated sugar
- 2¼ tsp (7 g; 1 packet) instant (rapid-rise) yeast
- 2¾–3 cups (330–360 g) all-purpose flour
- 1 tsp (6 g) fine sea salt
- 2 tbsp (30 ml) olive oil
- 3 tbsp (42 g) unsalted butter, melted
- 1 tbsp (15 ml) olive oil
- 3 cloves (9–12 g) garlic, finely minced (or ¾ tsp garlic powder)
- ½ cup (45 g) grated Parmesan cheese
- 1–2 tbsp (3–6 g) fresh parsley, finely chopped
- Pinch fine sea salt
Instructions
- Whisk warm water and sugar in a large bowl. Sprinkle in yeast, whisk briefly.
- Add 2¾ cups flour and salt; stir until shaggy. Drizzle in olive oil; fold to combine. Dough should be sticky.
- Cover and rise 35–45 minutes until doubled.
- Scrape onto floured surface, divide into 12 pieces (55–65 g each). Roll into balls, rest 10 minutes.
- Preheat air fryer to 350°F (177°C) for 3 minutes. Place 6 balls on parchment in basket. Air fry 8 minutes.
- Brush with butter-oil-garlic mixture, sprinkle Parmesan, return to air fryer 2–4 minutes until golden and 195–200°F inside. Repeat with remaining rolls.
- Stir butter, olive oil, garlic, parsley, and pinch salt. Brush warm rolls. Finish with extra Parmesan if desired. For more color, air fry 1–2 minutes extra.
Notes
Sticky dough = soft rolls, resist extra flour. Air fry in two stages for golden tops without dryness. Use oiled hands if dough is too sticky. Dairy-free, gluten-free, and seasoning swaps available.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Category: Bread, Side Dish
- Method: Air Fryer
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: air fryer rolls, garlic parmesan bread, no knead dinner rolls, quick bread