Stuffing lovers, this one’s for you: all the crispy edges of stuffing, none of the “soggy middle” drama, and each muffin is its own perfect portion. Try these Croissant Stuffing Muffins (Savory Ham, Pear, Cranberry) for a delightful twist on a classic dish.
Protein Score
- Protein per serving: 7–10g (1 muffin, depending on size + ham amount)
- ???? Treat: Under 10g protein per serving
- (Still part of life, and absolutely worth it.)
Protein Boost
Want to move these into ???? Balanced territory?
- Add 1 extra cup diced ham OR 1 cup cooked turkey/chicken
- Stir in 1 cup cottage cheese (blended smooth) or 1 cup shredded gruyère
- Serve with a side: Greek yogurt garlic dip or high-protein salad (tuna, chicken, or eggs)
If you haven't seen the previous posts, here they are Squash croquettes and Chorizo and sweet Plantain stuffed turkey breast.
Why you'll love these
- Croissants = rich, buttery layers that bake up crisp on top and tender inside.
- Pears + cranberries bring sweet-tart balance so the ham and thyme pop.
- Baking in a muffin tin gives you maximum crunchy surface area (aka the best part of stuffing).
Texture Guard
- Dry the croissant cubes: stale is good. If they’re fresh, toast them 8–10 minutes first.
- Don’t drown it: add stock slowly. You want moist, not soupy.
- Pack firmly: press the mixture into the cups so they hold together.
Ingredients
- 8 croissants cut into ½-inch cubes
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 shallots finely chopped
- 2 garlic cloves crushed
- 1 tablespoon thyme leaves
- 1 cup diced ham
- 2 pears diced (firm pears work best)
- ½ cup cranberries fresh or dried
- 1 ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 large eggs beaten
- 1 to 1 ½ cups chicken or vegetable stock add gradually
Instructions
Prep the bread base
If croissants are very fresh:
- Spread cubes on a sheet pan and bake at 350°F (180°C) for 8–10 minutes to dry them out.
- Cook the aromatics
- Preheat oven to 350°F (180°C).
- In a skillet, heat butter + olive oil.
- Add shallots and garlic. Cook 5 minutes until soft.
- Stir in thyme.
- Mix the stuffing
- In a large bowl combine: croissant cubes, ham, pears, cranberries, and the shallot-garlic mix.
- Add beaten eggs.
- Add stock slowly, tossing as you go, until the bread is moist and holds together when pressed.
- Bake in muffin cups
- Grease muffin tin well.
- Pack mixture tightly into each cup.
- Bake 25–30 minutes until golden and crisp on top.
- Cool 5 minutes, then lift out.
Nutrition
Storage + Meal Prep
Fridge: 4 days, airtight
Freezer: 2 months (best texture if frozen after baking)
Reheat (best):
- Oven 350°F (180°C) for 8–10 minutes
- Air fryer 350°F (180°C) for 4–6 minutes
Microwave works, but you’ll lose crispness.
Make-ahead tip:
- Assemble the mixture the night before, store covered in the fridge, then bake fresh.
FAQ
Can I make stuffing muffins ahead of time?
Yes. Bake, cool, store, and reheat in oven or air fryer to bring back crisp edges.
How do I keep stuffing muffins from falling apart?
Pack them firmly, don’t over-soak with stock, and let them cool 5 minutes before unmolding.
Do I have to use croissants?
No. Brioche, challah, or any rich bread works. Croissants just give the best flaky bite.
Fresh or dried cranberries?
Either works. If using dried, reduce salt slightly and consider adding a splash of stock or orange juice.
What pears work best?
Use firm pears (Bosc or Anjou) so they don’t melt into mush.
Can I make these vegetarian?
Yes. Swap ham for sautéed mushrooms + extra thyme, and use vegetable stock.
How do I make them higher in protein?
Add more ham/turkey, add cheese, or serve with a protein side like Greek yogurt dip.
Can I bake this as a casserole instead of muffins?
Yes. Bake in a greased dish at 350°F (180°C) for about 35–45 minutes.
Try these next (internal links)
- High-Protein Squash Croquettes (Auyama + Bacon)
- Yellow plantain and chorizo stuffed turkey breast
- Dominican meatballs with tomato sauce
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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Wonderful taste, made with old bread. Has anyone made and frozen these?