Rosemary Buttermilk Muffins

Rosemary Buttermilk Muffins

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Yield: 12Muffins

    • About This Recipe

    “These savoury Muffins go well with soup.”

    Ingredients

  • 2cupsall-purpose flour
  • 2tablespoonssugar
  • 4teaspoonsbaking powder
  • 1/2 teaspoonbaking soda
  • 2tablespoonsgrated onions
  • 1teaspoondried rosemary, crushed
  • 1/2 cupbutter, melted
  • 1cupbuttermilk
  • 2tablespoonsparmesan cheese, grated

    • Directions

  • Preheat oven to 400F degrees (200c).
  • Spray 12 muffin cups.
  • In a large bowl, sift together flour, sugar, baking powder, baking soda, salt Stir in crushed rosemary.
  • Make a well in center of dry ingrediants; set aside.
  • In a medium bowl, whisk melted butter with the buttermilk and grated onion; beat thoroughly.
  • Pour into well of dry ingredients, stirring only until the flour is moistened.
  • Spoon batter into muffins cups.
  • Sprinkle tops with cheese.
  • Bake 15 minutes or until tops are golden brown.
  • Cool on wire rack.
  • Serve warm.

    • Reviews

  • “These had a nice flavor and were best when served warm.The left-overs were not as appealing.”

  • “Yum! DH and I really enjoyed these. I made a number of changes, though: I used 1 cup ww flour, 1/3 c melted Smart Balance, upped the rosemary to 1 1/2 t, and forgot the parmesan LOL! I also used powdered buttermilk and fresh cut chives (needed to use them up). These were very tender muffins, and tasted great with lentil soup. Thanks for posting a keeper!”

  • “This recipe is pretty good, but were much too buttery for me. I also love rosemary and thought the flavor was too mild. Still, everyone else at dinner seemed to like them. I would cut the butter in half next time and add much more rosemary. I didn’t add any salt since it wasn’t listed in the ingredients (even though it is listed in line 3 of the directions), and I thought it was fine without it.”

  • “Just made these delightful muffins, but noted a discrepancy;no salt is listed in the ingredient list, but it is called for in the first step of the directions.I added 1 tsp., could maybe use a little less.Did others make these without the salt all together?Regardless, these are mmmmmm-tasty!Also, I used fresh rosemary since I had it in the garden yet, minced very fine.Will make these again soon!”

  • “These muffins are great! I served them with a turkey soup and they were the perfect addition. Everyone (all 14 of us) grabbed them up in a hurry and asked me to make them again soon! I didn’t have buttermilk so I used plain yogurt with a little bit of milk and it was good. The rosemary flavor is not very powerful so I might add a little more next time. Thanks for a great recipe!”

  • “MY – O – MY!!!!!! These are DELICIOUS!!!!! Easy to make, and rise to perfection. These are now part of my Thanksgiving meal. I very rarely eat breads, but these, I ate two. By the by, small they aint but oh so good. “

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