Buttermilk Rosemary Muffins
Buttermilk rosemary muffins offer a tender crumb with fragrant rosemary, perfect for breakfast or brunch, appealing to those who enjoy savory-sweet baked treats.
Ingredients
Instructions
- In a large bowl, combine the flour, sugar, baking powder, minced rosemary, and salt.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Stir in the buttermilk just until moistened; the mixture will be dry.
- Fill greased muffin cups two-thirds full.
- Brush the tops with melted butter.
- Bake at 400°F for 10 to 13 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing the muffins from the pan to a wire rack.
- Serve warm.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don't have fresh rosemary, you can use more dried rosemary, but reduce the amount slightly to avoid overpowering the muffins. For a sweet twist, add a handful of dried cranberries or chopped nuts. These muffins also pair wonderfully with a spread of butter or honey.
Serving Suggestions
Serve the muffins warm for breakfast alongside a fresh fruit salad or a dollop of clotted cream. They make a great addition to a brunch spread, especially when paired with Janie'S Lemon Bars for a delightful contrast. Enjoy them as a snack or with a cup of tea in the afternoon.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, pop them in a toaster oven or microwave for a few seconds until warmed through. Enjoy them fresh for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Rosemary Muffins contains roughly 129 calories, with 2g protein, 3g carbohydrates, and 12g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 788mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just remember to let it sit at room temperature for about 30 minutes before baking. Alternatively, you can bake them ahead and store them, reheating as needed.
Can I use a different type of milk?
Yes, you can substitute regular milk for buttermilk. To mimic buttermilk's acidity, add 1 tablespoon of lemon juice or vinegar to a cup of regular milk, letting it sit for 5 minutes before using.
What can I add to enhance the flavor?
Consider adding a touch of garlic powder or a sprinkle of cheese for a savory twist. Alternatively, mix in some chopped sun-dried tomatoes or olives for a Mediterranean flavor that pairs beautifully with the rosemary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).