If your bread is not stale, toast the cubed bread on a baking sheet at 300°F (150°C) for 10-15 minutes until golden and dry, then let it cool completely.

Melt butter in a large skillet over medium heat, add diced onion and celery, and cook for 5-7 minutes until soft. Stir in minced garlic and cook for 1 more minute until fragrant.

Transfer the cooked aromatics to a large mixing bowl, then add the toasted bread cubes, chopped fresh sage, fresh thyme, optional mix-ins, salt, and black pepper.

Slowly pour warm broth over the bread mixture, tossing gently to moisten all bread cubes evenly without making them soggy.

Lightly beat the eggs and gently fold them into the stuffing mixture until just combined.

Grease a standard 12-cup muffin tin well, then firmly press the stuffing mixture into each cup, filling them completely.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tops are golden brown and the edges are slightly crisp.

In a small saucepan, combine cranberries, sugar (or maple syrup), and orange juice (or water); bring to a simmer over medium heat, stirring occasionally, until cranberries burst and the mixture thickens slightly (about 8-10 minutes).

For a smoother glaze, press the cooked cranberries through a fine-mesh sieve or use an immersion blender to purée the mixture.

If a thicker glaze is desired, mix cornstarch with cold water to make a slurry, then stir it into the simmering glaze and cook for 1 more minute until thickened.

Stir in orange zest, if using, for an added flavor boost.

Let the Stuffing Muffins cool slightly in the muffin tin before carefully transferring them to a wire rack.

Drizzle or brush the warm cranberry glaze generously over each stuffing muffin just before serving.