Irresistible Brown Butter Sage Stuffing Muffins Recipe

Introduction

The rich, nutty aroma of brown butter combined with the earthy scent of fresh sage—it’s the kind of smell that makes your mouth water before you’ve even taken a bite. These irresistible brown butter sage cornbread stuffing muffins are the perfect marriage of comfort food and holiday elegance. I first concocted this recipe during a Thanksgiving when I wanted to try something a little different from the usual stuffing casserole. My goal was to keep all the classic flavors intact but with a fun twist—and let me tell you, these muffins were a hit!

If you’re someone who loves individual portions that are easy to serve, these stuffing muffins are going to be your new favorite holiday dish. They’re crispy on the outside, tender and moist on the inside, and packed with all the savory goodness you expect from traditional stuffing. Plus, the addition of brown butter and sage takes them to a whole new level of deliciousness. Whether you’re hosting a big Thanksgiving dinner or just looking for a cozy side dish to elevate your meal, this recipe is a crowd-pleaser that’s surprisingly simple to make.

Let’s dive into the details, shall we? Trust me, once you try these brown butter sage cornbread stuffing muffins, they’ll be a staple on your holiday table for years to come!

Why You’ll Love This Recipe

• Perfectly portioned: No messy scooping onto plates—each muffin is a perfect serving size.
• Flavor-packed: The combination of brown butter and sage gives these muffins a depth of flavor that’s hard to beat.
• Crispy and tender: Enjoy a crunchy exterior with a soft, moist center—just like the best stuffing should be.
• Simple ingredients: You won’t need to hunt for any exotic items; everything in this recipe is kitchen-friendly.
• Great for gatherings: These muffins are easy to make ahead, reheat beautifully, and are perfect for holiday feasts or cozy dinners.

What sets this recipe apart from typical stuffing? Two words: brown butter and sage. This magical duo adds a nutty, aromatic depth that makes every bite unforgettable. Plus, baking the stuffing in muffin tins ensures every serving gets that golden, crispy edge that’s arguably the best part of stuffing!

Whether you’re hosting Thanksgiving, Friendsgiving, or just craving comfort food, these muffins are guaranteed to impress. They’re not just stuffing—they’re a whole experience, wrapped up in one tidy little muffin.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to pack bold flavor into each muffin. The best part? Most of these items are pantry staples, making your prep hassle-free!

• Cornbread: 4 cups of crumbled cornbread (store-bought or homemade—your call!).
• Brown butter: ½ cup unsalted butter, browned (for that golden, nutty flavor).
• Celery: 1 cup, finely diced (for that crunch and freshness).
• Onion: 1 medium yellow onion, finely chopped (adds sweetness and depth).
• Fresh sage: 2 tablespoons, finely chopped (don’t skimp—this is the hero ingredient!).
• Chicken or vegetable broth: 1 ½ cups (adds moisture and brings everything together).
• Eggs: 2 large, lightly beaten (helps bind the muffins).
• Salt and black pepper: To taste (enhances the flavors beautifully).
• Olive oil: 1 teaspoon (for sautéing the veggies).

If you’re making your own cornbread, be sure it’s slightly dry—day-old cornbread works wonderfully. You can also use gluten-free cornbread if needed. For extra flavor, try adding a pinch of garlic powder or a sprinkle of rosemary along with the sage!

Equipment Needed

• Muffin tin: Essential for creating those perfect individual servings.
• Mixing bowls: One large and one medium for combining the ingredients.
• Small skillet: For browning the butter and sautéing the veggies.
• Whisk: To beat the eggs smoothly.
• Spatula: Handy for mixing everything together.
• Measuring cups and spoons: Precision matters for that perfect balance of flavors.

If you don’t have a muffin tin, you can use small ramekins or even bake this as a full tray of stuffing. Just keep an eye on the bake time—it may need a little longer!

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray or butter.
2. Brown the butter: Melt the butter in a small skillet over medium heat, stirring occasionally. Watch carefully as the butter foams and turns golden brown, releasing a nutty aroma. Remove from heat and let cool slightly.
3. Sauté the veggies: In the same skillet, heat the olive oil over medium heat. Add the chopped onion and celery, cooking until softened and fragrant, about 5 minutes. Stir in the fresh sage and cook for 1 minute. Set aside.
4. Prepare the cornbread mixture: In a large mixing bowl, crumble the cornbread into small pieces. Add the sautéed vegetables, browned butter, beaten eggs, and chicken or vegetable broth. Season with salt and pepper to taste.
5. Mix thoroughly: Using a spatula, fold the mixture gently until everything is evenly combined. The mixture should be moist but not overly wet—add a little more broth if needed.
6. Fill the muffin tin: Scoop the mixture into the prepared muffin cups, filling each to the top and gently pressing to compact.
7. Bake: Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the tops are golden brown and crispy.
8. Cool slightly: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm.

Pro tip: If you notice the tops are browning too quickly, cover the muffin tin loosely with aluminum foil during the last 10 minutes of baking.

Cooking Tips & Techniques

• Brown butter perfection: Don’t rush the browning stage. Low and slow is the key to getting that nutty, golden flavor without burning the butter.
• Dry cornbread is your friend: Using slightly stale cornbread helps it hold up better in the muffins. Fresh cornbread can get too mushy.
• Balance the moisture: If the mixture feels too dry, add a splash more broth. If it’s too wet, crumble in a bit more cornbread.
• Season generously: Don’t underestimate the importance of salt and pepper—it brings out all the other flavors.
• Test doneness: Muffins should feel firm but springy when lightly pressed on top. If they’re too soft, bake for an extra 2–3 minutes.

Trust me, these small details make a big difference in turning good muffins into unforgettable ones!

Variations & Adaptations

• Vegetarian-friendly: Swap the chicken broth for vegetable broth to make this recipe vegetarian.
• Gluten-free option: Use gluten-free cornbread and double-check that your broth is gluten-free.
• Seasonal twist: Add diced apples or dried cranberries for a hint of sweetness.
• Herb swap: Substitute rosemary or thyme for sage if you prefer different flavors.
• Personal spin: I once added crumbled sausage to the mix, and it turned out absolutely delicious—it’s worth trying!

Feel free to experiment with ingredients you love or have on hand. This recipe is forgiving and flexible!

Serving & Storage Suggestions

These muffins are best served warm right out of the oven. Arrange them on a serving platter and garnish with a sprig of fresh sage for a beautiful presentation. They pair wonderfully with roasted turkey, ham, or even a vegetarian main course.

For storage, let the muffins cool completely before placing them in an airtight container. They’ll last in the refrigerator for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 10 minutes or microwave briefly until heated through.

If you want to make them ahead, freeze the baked muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Reheat directly from frozen at 375°F (190°C) for 15–20 minutes.

Nutritional Information & Benefits

Each muffin is approximately 150 calories, making it a great portion-controlled option for your holiday meal. They’re packed with fiber from the cornbread and celery, and the brown butter adds healthy fats for satiety. Sage is not only flavorful but also full of antioxidants and anti-inflammatory properties.

If you’re following a gluten-free or vegetarian diet, this recipe adapts beautifully to meet your needs. Just be mindful of potential allergens like eggs and dairy when making substitutions.

Conclusion

These brown butter sage cornbread stuffing muffins are everything you want in a holiday side dish—delicious, comforting, and just a little bit fancy. They’re easy to make, adaptable to your dietary needs, and guaranteed to impress your guests.

Irresistible Brown Butter Sage Stuffing Muffins

Print Recipe

These brown butter sage cornbread stuffing muffins are crispy on the outside, tender on the inside, and packed with savory flavors, perfect for holiday feasts or cozy dinners.

• Author: paula
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups crumbled cornbread
• ½ cup unsalted butter, browned
• 1 cup finely diced celery
• 1 medium yellow onion, finely chopped
• 2 tablespoons fresh sage, finely chopped
• 1 ½ cups chicken or vegetable broth
• 2 large eggs, lightly beaten
• Salt and black pepper to taste
• 1 teaspoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray or butter.
2. Melt the butter in a small skillet over medium heat, stirring occasionally. Watch carefully as the butter foams and turns golden brown, releasing a nutty aroma. Remove from heat and let cool slightly.
3. In the same skillet, heat the olive oil over medium heat. Add the chopped onion and celery, cooking until softened and fragrant, about 5 minutes. Stir in the fresh sage and cook for 1 minute. Set aside.
4. In a large mixing bowl, crumble the cornbread into small pieces. Add the sautéed vegetables, browned butter, beaten eggs, and chicken or vegetable broth. Season with salt and pepper to taste.
5. Using a spatula, fold the mixture gently until everything is evenly combined. The mixture should be moist but not overly wet—add a little more broth if needed.
6. Scoop the mixture into the prepared muffin cups, filling each to the top and gently pressing to compact.
7. Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the tops are golden brown and crispy.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm.

Notes

Use slightly dry cornbread for the best texture. If the mixture feels too dry, add more broth; if too wet, add more crumbled cornbread. Cover the muffin tin with foil during the last 10 minutes of baking if the tops brown too quickly.

Nutrition

• Serving Size: 1 muffin
• Calories: 150
• Sugar: 2
• Sodium: 200
• Fat: 8
• Saturated Fat: 5
• Carbohydrates: 15
• Fiber: 2
• Protein: 3

Keywords: stuffing muffins, brown butter, sage, cornbread stuffing, holiday side dish, Thanksgiving recipe