Corn-Chestnut Muffins

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1 stick unsalted butter

1 onion, finely chopped

2 stalks celery, finely chopped

1 1/4 teaspoons salt

1 cup peeled roasted chestnuts, crumbled

2 teaspoons chopped fresh sage

1 tablespoon chopped fresh thyme

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

1/4 cup sugar

1/4 cup finely chopped fresh parsley

1 1/2 teaspoons baking powder

1/2 teaspoon poultry seasoning

1/2 teaspoon baking soda

1 1/2 cups whole milk

2 large eggs