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Perfect Brown Butter Sage Stuffing Muffins

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These individual stuffing muffins are made with nutty brown butter, fresh sage, and crusty bread, baked to golden-brown perfection. Each muffin is a crispy-edged, handheld portion that’s perfect for potlucks, holiday feasts, or any gathering.

Ingredients

Scale
  • 1 stick (½ cup / 113g) unsalted butter
  • ¼ cup packed fresh sage leaves, finely chopped
  • 10 cups day-old crusty bread, cubed (about 1 baguette or sourdough loaf)
  • 1 large yellow onion (about 1½ cups diced)
  • 3 ribs celery (about 1 cup diced)
  • 1½ to 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or non-stick spray.
  2. In a large skillet over medium heat, melt the butter. Swirl occasionally until it foams, then the foam subsides and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and stir in the chopped sage. Set aside.
  3. In the same skillet, add the diced onion and celery. Sauté over medium heat for 6-8 minutes until soft and translucent. Season with a pinch of salt and pepper.
  4. Place the cubed bread in a large mixing bowl. If bread is still soft, spread on a baking sheet and toast in the oven for 5-7 minutes until dry and lightly golden. Let cool slightly.
  5. In a small bowl, whisk together the eggs and 1½ cups of broth.
  6. Pour the sautéed onion and celery (with any residual butter) over the bread cubes. Add the brown butter and sage mixture. Toss gently to coat. Pour the egg and broth mixture over the bread and toss again. If the mixture seems dry, add the remaining ½ cup of broth. Let rest for 5-10 minutes.
  7. Divide the stuffing mixture evenly among the 12 muffin cups, mounding slightly. Do not press down.
  8. Bake on the center rack for 25-30 minutes, until tops are deep golden brown and crispy. A toothpick inserted into the center should come out clean.
  9. Cool in the pan for 5 minutes. Run a knife around the edges to loosen, then transfer to a cooling rack. Garnish with fresh parsley if desired. Serve warm.

Notes

Use stale, dry bread for best texture. If bread is fresh, cube and toast at 300°F for 15 minutes. Don’t rush the brown butter—watch it closely to avoid burning. Let the mixture rest for 10 minutes before baking to allow bread to absorb liquid. For make-ahead, assemble in the muffin tin, cover, and refrigerate up to 24 hours; add 5-10 minutes to baking time. To reheat, bake at 350°F for 8-10 minutes or use an air fryer. Freeze individually wrapped muffins for up to 3 months.

Nutrition

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

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