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Best Brown Butter Sage Stuffing Muffins: Easy Holiday Side

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These individual stuffing muffins feature crispy edges, a tender center, and rich brown butter and sage flavor. They’re easier to serve than traditional stuffing and perfect for holiday gatherings.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 2 tablespoons fresh sage leaves, finely chopped
  • 12 cups day-old bread cubes (about 1 pound)
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ½ cup dried cranberries (optional)
  • ½ cup chopped pecans or walnuts (optional)
  • ½ cup cooked sausage or bacon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Lightly grease your muffin tin with butter or nonstick spray.
  2. Brown the butter: Place the 1 cup of butter in a large skillet over medium heat. Let it melt completely, then swirl the pan occasionally. After about 5-7 minutes, the butter will start to foam and turn golden. Watch closely—small brown specks will appear at the bottom, and it will smell nutty and toasty. The moment it turns amber and smells like toasted hazelnuts, remove it from the heat. Stir in the chopped fresh sage—it will sizzle and release its aroma immediately. Set aside to cool slightly.
  3. Sauté the aromatics: In the same skillet (don’t wipe it out), 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 1 more minute until fragrant. Remove from heat.
  4. Prepare the bread: Place the day-old bread cubes in your large mixing bowl. If your bread is still a bit soft, spread it on a baking sheet and toast at 300°F for 5-10 minutes until slightly dry but not browned.
  5. Make the custard mixture: In a separate bowl or measuring cup, whisk together the chicken broth, beaten eggs, salt, pepper, thyme, and rosemary. Pour in the brown butter mixture (including the sage) and the sautéed vegetables. Whisk until everything is well combined.
  6. Combine everything: Pour the liquid mixture over the bread cubes. Use a large spatula or your hands to gently toss and fold until every cube is evenly moistened. Don’t overmix—you want some texture, not mush. Let it sit for 5-10 minutes so the bread can absorb the liquid. If the mixture seems dry, add a splash more broth. If it seems soupy, add a few more bread cubes.
  7. Fill the muffin tin: Divide the stuffing mixture evenly among the 12 muffin cups. Use a spoon or your fingers to gently press the mixture down—don’t pack it too tight, just enough to hold its shape. Each cup should be slightly mounded on top.
  8. Bake: Place the muffin tin on the center rack and bake for 25-30 minutes, until the tops are golden brown and crispy, and the edges are pulling away from the sides of the pan slightly. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  9. Cool and serve: Let the muffins cool in the pan for 5 minutes. Run a knife around the edges to loosen them, then transfer to a cooling rack. Serve warm.

Notes

For make-ahead: Assemble muffins completely (through step 7), cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5-7 minutes to the baking time. To freeze: Cool completely, wrap each muffin individually in plastic wrap, and store in a freezer-safe bag for up to 3 months. Reheat from frozen at 350°F for 15-20 minutes. If using a dark muffin pan, reduce oven temperature by 25°F to prevent over-browning.

Nutrition

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

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