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.


Then add the dry ingredients, all at once.


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.


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


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


Slide them into the oven and bake about 15 minutes.


They will rise up and look quite fetching.


They look even better with a lash of butter.


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.


Two years ago: Yogurt Flatbread
One year ago: Spoonbread