Preheat your oven to 375°F (190°C).
Prepare a muffin tin by greasing it with cooking spray or butter.
In a large skillet, melt the butter over medium heat.
Add chopped onion and celery to the skillet. Sauté until softened, about 5-7 minutes.
In a large bowl, combine bread cubes, sautéed vegetables, herbs, salt, and pepper.
Pour in the vegetable broth and stir until the bread is just moistened.
Beat the eggs in a small bowl before folding them into the mixture.
Spoon the mixture into the prepared muffin tin, filling each cup to the top.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Let the muffins cool for a few minutes before carefully removing them from the tin.
