Vegetarian stuffing muffins with apples and cherries recipe! These easy to make stuffing cups will give you a crispy, edge bite of your favorite holiday side dish in every bite.
Preheat the oven to 350 degrees F. Generously grease 2 jumbo muffin tins with butter (for 12 jumbo muffins).
Melt the 8 Tbsp of butter in a large pot over medium to medium-high heat. Add the onion, celery, and bay leaf and saute until soft, about 5 minutes. Add the apple, chopped pecans, cherries, sage, and thyme. Stir to combine and saute until everything is soft and the cherries have plumped just a bit, about 10 minutes. Remove the bay leaf.
Meanwhile, whisk the eggs and combine them with the broth.
In a large mixing bowl, combine the bread cubes with the onion mixture. Pour the stock into the mixture and toss until everything is evenly coated and the bread cubes soak up the liquid.
Add 3/4 cups of stuffing mixture to each jumbo muffin tin cup. If any is leftover, just divide it evenly amongst the 12 muffins. Press the stuffing mixture against the bottom and the sides of the muffin tin cups to make sure the stuffing mixture is compact. This will hold the muffins together and give you those crispy edges! Optional: add 3 whole pecans to the top of each muffin in a "flower" design as seen above.
Bake for 30-35 minutes or until the muffins are nice and browned on the top. Remove from the oven and let sit in the muffin tins for 10 minutes. Then remove and transfer to a wire rack.
Serve immediately, or keep in the fridge for a couple of days. To reheat, put in the oven at 350 degrees F for about 10-15 minutes.