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Perfect Brown Butter Sage Stuffing Muffins

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These individual stuffing muffins are a game-changer for holiday meals, offering perfectly crispy edges and a soft, tender center in every bite. Made with nutty brown butter and fresh sage, they’re easier to serve and more fun to eat than traditional stuffing.

Ingredients

Scale
  • 1 loaf (12-14 ounces) day-old French bread or sourdough, cut into 1/2-inch cubes
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, finely chopped (about 8–10 leaves)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place the oven rack in the middle position. Generously grease a 12-cup muffin tin with butter or non-stick spray.
  2. Brown the butter: In a large skillet over medium heat, melt the 6 tablespoons of butter. Swirl the pan occasionally as it melts. After about 3-4 minutes, the butter will start to foam and golden-brown specks will form at the bottom. Once it turns a deep amber color, immediately remove from heat and pour into a heat-safe bowl to stop cooking.
  3. Sauté the vegetables: In the same skillet, add the diced onion and celery. Cook over medium heat for 5-6 minutes until soft and translucent. Add the minced garlic, chopped sage, and thyme, and cook for another minute until fragrant.
  4. Prepare the bread: Place the cubed bread in a large mixing bowl. If bread is not day-old, spread cubes on a baking sheet and toast at 300°F for 8-10 minutes until dry but not browned.
  5. Combine the ingredients: Pour the sautéed vegetables over the bread cubes. Add the brown butter, salt, and pepper. Toss gently until evenly distributed.
  6. Add the liquid: In a small bowl, whisk together the chicken broth and beaten egg. Pour evenly over the bread mixture and toss gently. Let the mixture sit for 5 minutes to allow the bread to absorb the liquid.
  7. Fill the muffin tin: Divide the stuffing mixture evenly among the 12 muffin cups. Press each portion down firmly with your fingers or the back of a spoon. Each cup should be heaped slightly above the rim.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and crispy. For extra-crispy tops, broil for 1-2 minutes at the end, watching carefully.
  9. Cool and serve: Let the muffins cool in the pan for 5 minutes. Run a knife around the edges and gently lift them out. Place on a cooling rack for another 5 minutes before serving.

Notes

Do not skip browning the butter—it’s essential for the nutty flavor. Pack the muffins firmly to prevent them from falling apart. Let them rest after baking to set properly. For best results, use day-old bread. If using fresh bread, dry it out in the oven first.

Nutrition

Keywords: stuffing muffins, brown butter sage stuffing, Thanksgiving stuffing, individual stuffing, crispy stuffing muffins, holiday side dish

Find it online: https://cravemila.com/perfect-brown-butter-sage-stuffing-muffins-recipe/