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Perfect Brown Butter Sage Stuffing Muffins

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These Perfect Brown Butter Sage Stuffing Muffins are a genius twist on classic stuffing, with crispy edges, a tender middle, and warm sage flavor in a grab-and-go portion. They solve the age-old problem of fighting over corner pieces and are perfect for holiday gatherings or a cozy Sunday dinner.

Ingredients

Scale
  • 1 loaf (about 1 pound) good-quality bread, cut into ¾-inch cubes
  • ½ cup (1 stick) unsalted butter
  • 1 large yellow onion, finely diced (about 1½ cups)
  • 3 celery ribs, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1½ cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional: ¼ cup freshly grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
  2. If your bread isn’t stale, spread the cubes on a baking sheet and toast them in the oven for 10 minutes while it preheats. Set them aside in a large mixing bowl.
  3. In a large skillet over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then the foam will subside, and you’ll see little brown specks forming at the bottom. This takes about 5-7 minutes. Once it smells nutty and has a deep amber color, remove it from the heat immediately. Pour the browned butter into a heat-safe bowl, making sure to scrape all those brown bits into the bowl. Set aside.
  4. In the same skillet, add the diced onion and celery. Cook over medium heat for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Remove from heat.
  5. Add the cooked vegetables to the bowl with the bread cubes. Add the chopped sage, thyme, salt, and pepper. Toss everything together gently until the herbs are evenly distributed.
  6. In a small bowl or measuring cup, whisk together the chicken broth, the beaten egg, and about 3 tablespoons of the reserved browned butter. Reserve the remaining browned butter for brushing the tops.
  7. Pour the broth mixture over the bread and vegetables. Toss gently but thoroughly. Let it sit for 5 minutes so the bread can absorb the liquid. The mixture should be moist but not soupy.
  8. Using a large spoon or an ice cream scoop, divide the stuffing mixture evenly among the 12 muffin cups. Press down gently to compact each muffin. Don’t overfill; the mixture should be level with the top of the pan.
  9. Place the muffin tin on the middle rack of your preheated oven. Bake for 20-25 minutes, until the tops are golden brown and crispy. If you’re using the Parmesan, sprinkle it over the tops during the last 5 minutes of baking.
  10. Remove the pan from the oven. Let the muffins cool in the pan for 5 minutes. Then, run a knife around the edges of each muffin to loosen them. Carefully lift them out and transfer to a cooling rack. Brush the tops with the remaining reserved browned butter. Serve warm.

Notes

For extra-crispy tops, after the muffins are done, turn the oven to broil and watch them for 1-2 minutes. They’ll get beautifully golden. But don’t walk away—they burn fast under the broiler!

Nutrition

Keywords: stuffing muffins, brown butter sage stuffing, Thanksgiving stuffing, easy stuffing recipe, fall side dish, crispy stuffing, make-ahead stuffing

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