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Best Brown Butter Sage Stuffing Muffins Recipe

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These individual stuffing muffins are made with nutty brown butter, fresh sage, and crispy edges, perfect for Thanksgiving or any cozy meal. They’re easy to make ahead and endlessly customizable.

Ingredients

Scale
  • 1 loaf (about 1 lb) sourdough bread, cut into ½-inch cubes
  • ½ cup unsalted butter
  • ¼ cup fresh sage leaves, roughly chopped
  • 1 medium yellow onion, finely diced
  • 2–3 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1 ½ cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme (optional)
  • ¼ cup freshly grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
  2. Spread the bread cubes in a single layer on a large baking sheet. Bake for 10-12 minutes, stirring halfway through, until dry and just starting to turn golden at the edges. Set aside to cool slightly.
  3. In a large skillet over medium heat, add the ½ cup of butter. Swirl the pan occasionally as it melts. The butter will foam, then the foam will subside, and you’ll see little brown specks forming at the bottom. Remove from heat immediately when it smells nutty and looks like liquid gold with brown flecks (about 5-7 minutes).
  4. Immediately add the chopped fresh sage leaves to the hot brown butter. Let them sizzle for about 30 seconds, just until fragrant.
  5. Add the diced onion and celery to the skillet with the sage butter. Return to medium heat and cook, stirring occasionally, for 6-8 minutes, until softened and translucent. Add the minced garlic and cook for one more minute until fragrant. Season with ½ teaspoon of salt and the black pepper.
  6. In a large mixing bowl, combine the dried bread cubes and the cooked onion-celery mixture. Toss gently to distribute the vegetables evenly.
  7. In a separate small bowl or liquid measuring cup, whisk together the chicken broth, the beaten egg, the remaining ½ teaspoon of salt, and the dried thyme (if using). Whisk until the egg is fully incorporated.
  8. Pour the liquid mixture over the bread cube mixture. Use a large spoon or your hands to gently fold everything together. Let the mixture sit for 5-10 minutes so the bread can absorb the liquid. It should look like a cohesive, slightly wet mixture. If it looks dry, add a splash more broth.
  9. Divide the stuffing mixture evenly among the 12 muffin cups. Press down gently with the back of a spoon to compact them slightly. If using Parmesan, sprinkle a generous pinch on top of each muffin now.
  10. Bake for 20-25 minutes, until the tops are deeply golden brown and crispy to the touch. Let them cool in the pan for 5 minutes before carefully running a knife around the edges and lifting them out.

Notes

Don’t rush the brown butter; keep heat at medium and watch for brown specks. Dry bread is crucial for texture. Let the mixture rest after adding liquid. Pack muffins firmly in the tin. For easy release, use parchment liners or grease well.

Nutrition

Keywords: stuffing muffins, brown butter sage stuffing, Thanksgiving stuffing, individual stuffing, crispy stuffing muffins

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