Butter Muffins

buttermuffins_little-house-dunes

by Heather Harris Brady

The other morning I felt like having tea and jam for breakfast, but of course I couldn’t have just that because I am an Adult and I have to set an Example. So I made muffins to give me something to put the jam on. These are good, basic muffins with lots of nooks and crannies – a great way to showcase any kind of nice jam.

Butter Muffins, Makes 12 muffins

  • 1 c. milk
  • 1 t. vanilla
  • 2 eggs
  • 3 T. melted butter
  • 1/3 c. sugar
  • 2 c. all-purpose flour
  • 2-1/2 t. baking powder
  • Streusel, option (recipe under Basics page above)

Preheat the oven to 400 and combine the first four ingredients in a bowl. Mix well.

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Then add the dry ingredients, all at once.

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Stir briskly five-six times. It’s okay to have a few streaks of flour and some lumps, those will all take care of themselves.

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Fill muffin cups about 3/4 full, dividing the batter evenly.

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Put a little sprinkle of streusel on top if you like. (I make large batches and keep it on hand in the freezer.)

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Slide them into the oven and bake about 15 minutes.

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They will rise up and look quite fetching.

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They look even better with a lash of butter.

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Serve these warm. They are best eaten the same day but if you have some leftover wrap them in plastic wrap and warm them in the microwave for a few seconds when you want them.

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Two years ago: Yogurt Flatbread
One year ago: Spoonbread

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