Picture this: golden, savory cranberry and brie stuffing muffin bites that vanish from the plate before you can say “pass the gravy.” I created these cranberry and brie stuffing muffin bites after years of watching stuffing steal the show at every holiday dinner, and thinking—why not make them portable, perfectly portioned, and even more irresistible with creamy brie and tart cranberries?
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
| Bread Base | Amount |
|---|---|
| Day-old bread cubes (white or sourdough) | 6 cups |
| Unsalted butter, melted | 4 tablespoons |
| Olive oil | 1 tablespoon |
| Aromatics & Vegetables | Amount |
|---|---|
| Yellow onion, finely diced | 1 medium |
| Celery stalks, finely diced | 2 stalks |
| Garlic cloves, minced | 3 cloves |
| Fresh thyme, chopped | 1 tablespoon |
| Fresh sage, chopped | 2 teaspoons |
| Cheese & Fruit | Amount |
|---|---|
| Brie cheese, cut into small cubes | 6 ounces |
| Dried cranberries | ½ cup |
| Fresh cranberries (optional) | ¼ cup |
| Liquid & Binding | Amount |
|---|---|
| Low-sodium chicken broth | 1½ cups |
| Large eggs, beaten | 2 eggs |
| Heavy cream | ¼ cup |
| Seasonings | Amount |
|---|---|
| Salt | 1 teaspoon |
| Black pepper, freshly ground | ½ teaspoon |
| Dried parsley | 1 teaspoon |
Step-by-Step Instructions
Phase 1: Bread Preparation (5 minutes)
Step 1: Preheat your oven to 375°F (190°C) and position the rack in the center. Grease a 12-cup muffin tin generously with butter or cooking spray, making sure to coat the sides and bottom of each cup. This prevents sticking and creates those beautiful golden edges we’re after.
Step 2: If your bread isn’t already stale, spread the 6 cups of bread cubes on a baking sheet in a single layer. Toast them in the oven for 5-7 minutes until they’re dry but not browned. You want them to feel firm when you press them, like a day-old baguette. Fresh bread will make your stuffing muffin bites mushy, so this step is critical.
Step 3: Transfer the toasted bread cubes to a large mixing bowl and drizzle with 2 tablespoons of the melted butter. Toss gently with your hands to coat evenly. The bread should glisten slightly but not be soaked. Set this aside while we build the flavor base.
Phase 2: Building the Flavor Base (8 minutes)
Step 4: Heat the remaining 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. The oil prevents the butter from burning while the butter adds that rich, nutty flavor. Wait until the butter stops foaming—this tells you it’s hot enough.
Step 5: Add the 1 medium diced onion and 2 diced celery stalks to the skillet. Cook for 5-6 minutes, stirring occasionally, until the onion turns translucent and the celery softens. You should hear a gentle sizzle. If it’s too loud, your heat is too high. The vegetables should smell sweet and fragrant, not burnt.
Step 6: Stir in the 3 minced garlic cloves, 1 tablespoon fresh thyme, and 2 teaspoons fresh sage. Cook for 60-90 seconds only, stirring constantly. Garlic burns quickly and turns bitter, so watch it closely. You’ll know it’s ready when the kitchen smells amazing and the garlic turns golden at the edges.
Step 7: Remove the skillet from heat and let the mixture cool for 2-3 minutes. This prevents the hot vegetables from cooking the eggs when we mix everything together. Pour this aromatic mixture over your bread cubes and fold gently with a spatula.
Phase 3: Combining & Flavoring (5 minutes)
Step 8: In a separate medium bowl, whisk together 1½ cups chicken broth, 2 beaten eggs, ¼ cup heavy cream, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried parsley. Whisk vigorously for 30 seconds until you see tiny bubbles forming on the surface. This aerates the mixture and helps create a lighter texture.
Step 9: Pour the liquid mixture over the bread and vegetable combination in three stages, folding gently after each addition. Don’t stir aggressively—you want to keep some texture in the bread cubes. Let this mixture rest for 3-4 minutes so the bread absorbs the liquid. It should look moist but not swimming in liquid.
Step 10: Gently fold in the ½ cup dried cranberries. The cranberries add pops of sweet-tart flavor that balance the richness of the brie. If you’re using ¼ cup fresh cranberries, add half now and reserve the rest for topping. Fresh cranberries will burst during baking and create beautiful ruby pockets.
Step 11: Add the 6 ounces cubed brie cheese to the mixture, but reserve about 2 ounces for topping. Fold the brie in carefully—you want chunks of melted cheese throughout, not a homogeneous mixture. The brie should be cold when you add it so it doesn’t melt prematurely.
Phase 4: Assembly & Baking (25 minutes)
Step 12: Using a large spoon or ice cream scoop, fill each muffin cup about ¾ full with the stuffing mixture. Pack it down gently with the back of the spoon—you want it compact enough to hold together but not so tight that it becomes dense. Each muffin should have visible chunks of bread, vegetables, and cheese.
Step 13: Press 2-3 small cubes of reserved brie into the top of each muffin, pushing them slightly into the mixture. This creates those gorgeous melted cheese pockets on top. If you have reserved fresh cranberries, press 2-3 berries into each muffin as well for a festive look.
Step 14: Brush the tops lightly with any remaining melted butter or drizzle with a tiny bit of olive oil. This creates that irresistible golden-brown crust that makes these cranberry and brie stuffing muffin bites look professionally made.
Step 15: Bake for 22-25 minutes at 375°F, rotating the pan halfway through for even browning. You’ll know they’re done when the tops are golden brown, the edges pull away slightly from the pan, and a toothpick inserted in the center comes out clean. The cheese should be bubbling and the cranberries slightly caramelized.
Step 16: Remove from the oven and let the muffin bites cool in the pan for 5 minutes. This cooling time is essential—if you try to remove them immediately, they’ll fall apart. During this time, the structure sets and the cheese firms up slightly.
Step 17: Run a butter knife around the edge of each muffin to loosen it from the pan. Gently lift each one out using a small offset spatula or fork. They should release easily with a golden, crispy bottom. If any stick, give them another minute to cool.
Step 18: Transfer the cranberry and brie stuffing muffin bites to a serving platter. Garnish with fresh thyme sprigs or a light sprinkle of chopped parsley for a restaurant-worthy presentation. Serve warm or at room temperature.
Chef’s Notes
Bread Selection Matters: I’ve tested these cranberry and brie stuffing muffin bites with every bread imaginable, and day-old sourdough or French bread gives the best texture. The sturdy crumb holds up to the moisture without getting soggy. Avoid soft sandwich bread—it turns to mush.
Brie Temperature Trick: Keep your brie in the freezer for 15 minutes before cubing. This makes it much easier to cut into uniform pieces, and the cold cheese melts more slowly during baking, creating those dramatic cheese pulls when you bite in.
Make-Ahead Magic: Assemble these completely and refrigerate unbaked for up to 24 hours. Add 3-5 minutes to the baking time if they’re cold from the fridge. Perfect for holiday stress reduction.
Flavor Boosters: A tablespoon of white wine mixed into the broth adds sophisticated depth. Or try 2 tablespoons maple syrup in the liquid mixture for a sweet-savory twist that complements the cranberries beautifully.
Nutrition Information (Per Serving – 3 Muffin Bites)
- Calories: 385
- Protein: 14g
- Carbohydrates: 38g
- Fat: 20g
- Fiber: 3g
- Sugar: 8g
- Sodium: 680mg
Creative Variations
Apple and Cheddar Version: Swap the cranberries for ½ cup diced Granny Smith apples and replace brie with sharp cheddar. Add ¼ teaspoon cinnamon to the mixture. The apple-cheddar combination rivals any stuffing stuffed potstickers with gravy dip for fall comfort food supremacy.
Sausage and Herb Upgrade: Brown ½ pound Italian sausage and add it to the mixture with the vegetables. Increase the sage to 1 tablespoon. This turns these from appetizer to main course territory. The savory depth reminds me of chestnut and sausage stuffed mushroom caps, but in perfect portable form.
Vegan Transformation: Use vegan butter, replace brie with cashew cheese, swap eggs for 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), and use vegetable broth. Add ¼ cup nutritional yeast for a cheesy flavor. These work beautifully for plant-based holiday tables.
Mediterranean Twist: Replace cranberries with sun-dried tomatoes and brie with feta cheese. Add ¼ cup chopped kalamata olives and 1 tablespoon fresh oregano. Use white wine instead of half the broth for sophisticated flavor.
Storage & Reheating
Refrigerator Storage: Keep leftover cranberry and brie stuffing muffin bites in an airtight container for up to 4 days. Layer them with parchment paper to prevent sticking. The brie will firm up when cold but melts beautifully when reheated.
Freezing Instructions: Freeze fully cooled muffin bites on a baking sheet until solid (2 hours), then transfer to freezer bags. They’ll keep for 3 months. This is my secret weapon for unexpected holiday guests.
Reheating Methods: For the crispiest results, reheat in a 350°F oven for 10-12 minutes until warmed through and the edges crisp up again. Microwave works (45-60 seconds) but sacrifices that golden crust. Air fryer at 350°F for 5-7 minutes gives you the best of both worlds—quick and crispy.
Troubleshooting Common Problems
Problem 1: Muffins Fall Apart When Removing Your mixture was too dry or you didn’t let them cool long enough. The eggs and cheese need time to set. Next time, add 2-3 tablespoons more broth to the mixture and wait a full 5 minutes before removing from the pan.
Problem 2: Soggy Centers This happens when the bread isn’t dry enough or there’s too much liquid. Make sure your bread cubes are truly stale or toasted until dry. Cut back the broth by ¼ cup if your bread is very fresh. Also, pack the muffins more tightly—air pockets create steam that makes things soggy.
Problem 3: Tops Burn Before Centers Cook Your oven runs hot or the rack position is wrong. Move the rack to the center position and reduce heat to 360°F. Tent the muffin tin with foil after 15 minutes if the tops are browning too quickly.
Problem 4: Brie Doesn’t Melt Properly You’re using cold brie straight from the fridge in large chunks. Let the brie sit at room temperature for 15 minutes before cubing, and cut pieces no larger than ½-inch. Also, make sure you’re using real brie, not brie-style cheese—the real stuff melts beautifully.
Problem 5: Bland Flavor You under-salted or used low-quality ingredients. Taste your bread mixture before baking (yes, even with raw egg—a tiny taste won’t hurt). It should taste well-seasoned. Use homemade or high-quality chicken broth instead of the cheap stuff. Fresh herbs make a massive difference over dried.
Equipment Essentials
- Standard 12-cup muffin tin (non-stick or well-greased)
- Large mixing bowl (at least 4-quart capacity)
- Large skillet (10-12 inch)
- Medium bowl for whisking liquids
- Sharp knife for dicing vegetables and cheese
- Cutting board
- Whisk for combining wet ingredients
- Large spoon or ice cream scoop for portioning
- Pastry brush for buttering tops
- Baking sheet (for toasting bread)
- Offset spatula or butter knife for removing muffins
Shopping List by Store Section
Produce:
- 1 medium yellow onion
- 2 celery stalks
- 1 head garlic
- Fresh thyme bunch
- Fresh sage bunch
- Fresh cranberries (optional, ¼ cup)
Bakery:
- 1 loaf day-old sourdough or French bread (enough for 6 cups cubes)
Dairy:
- 1 stick unsalted butter
- 6 ounces brie cheese
- 2 large eggs
- ½ cup heavy cream
Pantry:
- Olive oil
- Dried cranberries (½ cup)
- Chicken broth (1 can/carton)
- Salt
- Black pepper
- Dried parsley
Success Secrets
1. Bread Texture is Everything The single biggest factor in perfect cranberry and brie stuffing muffin bites is properly dried bread. I leave mine out overnight or toast it low and slow. Moisture is the enemy here.
2. Don’t Skip the Resting Time When you mix the liquid with the bread, those 3-4 minutes of resting allow even absorption. Rushing this step creates unevenly moistened muffins—some soggy, some dry.
3. Pack with Purpose I use an ice cream scoop to portion the mixture, then press down with the back of a spoon. This creates a uniform density that bakes evenly and holds together beautifully when served.
4. Temperature Matters Baking at 375°F is the sweet spot. Lower temperatures dry them out before they brown. Higher temperatures burn the outside while leaving the inside undercooked. Trust this number.
5. The Make-Ahead Advantage I always make a double batch and freeze half. Pop them straight from freezer to oven at 350°F for 18-20 minutes for instant holiday appetizers. Your future self will thank you.
These cranberry and brie stuffing muffin bites solve the eternal holiday problem: how to make stuffing exciting, elegant, and easy to serve. Each golden bite delivers creamy brie, tart cranberries, and perfectly seasoned bread in a package that looks impressive but comes together in under an hour.
I’ve served these at Thanksgiving dinners, Christmas parties, and casual Sunday brunches. They disappear every single time. The combination of melted brie and sweet-tart cranberries creates a flavor profile that feels both familiar and special—comfort food elevated.
Make them once, and they’ll become your signature dish. Your guests will beg for the recipe, and you can smile knowing you’ve cracked the code on the perfect holiday appetizer.
