Lemon Sage Stuffin Muffin Cups

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I had a heck of a time naming this. When I started typing this up it literally caused me to pause, close my laptop and think. I have no idea what these should be called. Technically these are dressing cups but I don’t really like the word dressing. But its also not considered stuffing because its not stuffed in the cavity of anything. I figured being molded and stuffed into muffin tins was the gray area, so I can get away with the title.

Sometimes when I’m planning out recipes I kind of have too many ideas going on at once. So for dressing I like to make mini samples in muffin tins and narrow down the choices. That way I can make two or three choices at once and I’m not making load and loads dressing pans. That’s when things get overwhelming. When you’re making full sizes serving for sampling and you also burn out.

These lemon sage stuffin muffins are very lemon forward. So if you’re a lemon lover like me then these might be for you. Try this recipe out and let me know what you think!


  • 1 French Baquette, cubed and dried
  • 1 Yellow Onion, chopped
  • 2Tb Butter
  • 2 Celery Stalks, chopped
  • 2 Lemons, zested and juiced
  • 1 tsp Fresh Rosemary, chopped
  • 2-3c Vegetable Stock
  • 4 Garlic Cloves , minced
  • 1Tb Fresh Sage, chopped
  • Salt
  • Pepper


  • DRY BREAD: Whether you are using cornbread, French bread or white bread. Dry bread by cubing it and placing it in a oven at 200 for about 45 minutes. Or cube it and leave it in a cooled oven overnight to dry out on its own.
  • SAUTE VEG: Add butter to pan and sauté celery and onions for about 5 minutes. Add in sage, garlic, and rosemary. Warm up in pan and season with salt and pepper.
  • PUT IT TOGETHER: Add sautéed vegetable to dried out bread and stir together. Add in lemon zest and juice. Add in vegetable stock 1 c at a time till desired consistency. (Should be wet to hold together on its own but not soupy or mushy) Season with salt and pepper.
  • BAKE IT: Scoop enough mixture for base of muffins and a rounded top (I use a full sized ice cream scoop) Bake at 350 for 15 minutes
  • * Muffins do not rise or expand so make sure you put enough in each pan . What you put in the cups is what you’ll get out.


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