Rosemary Buttermilk Muffins

Total Time
Prep 10 mins
Cook 15 mins

These savoury Muffins go well with soup.

Ingredients Nutrition


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

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

Shwltr78 November 18, 2010

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!

smellyvegetarian November 11, 2007