Chestnut Sage Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, whisk together the flour, sugar, baking powder, salt, and chopped sage.
• STEP 3.In a separate bowl, whisk together the milk, melted butter, and eggs.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 5.Fold in the roasted chestnuts.
• STEP 6.Divide the batter evenly among the muffin cups, filling each about 2/3 full.
• STEP 7.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• STEP 9.Serve warm with butter or cream cheese, if desired.
• STEP 10.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• To roast chestnuts, make a small slit in the shell of each chestnut and place them on a baking sheet. Roast in a preheated oven at 400掳F (200掳C) for about 20-25 minutes, or until the shells peel back easily.
• Make sure to chop the sage finely to evenly distribute the flavor throughout the muffins.
• If you don't have fresh sage, you can substitute with dried sage, but use half the amount called for in the recipe.

Storage and Serving

• These muffins are best served warm, straight from the oven.
• If serving later, you can reheat them in a microwave for a few seconds or in a toaster oven.
• They can be enjoyed plain or spread with butter or cream cheese.
• Store any leftovers in an airtight container at room temperature for up to 3 days.