This month I wanted to do something easy and versatile with jam. A compound butter seemed ideal. Compound butters are so easy to whip up and really what is better than layering one great flavor with buttery goodness? Butter makes just about everything better. Herbs, fruit, vegetables, vinegars, and even jam make for flavorful compound butters.
I also love this because you can use your favorite jam flavor or something that compliments the foods you intend to pair it with. Did you buy or received a crazy flavor of jam? Utilize it in a compound butter. I used a jam I love, but honestly I only ever use it in oatmeal. It’s Pear Honey Rosemary and it’s divine, but it seems a waste to only have it on toast or in oatmeal. So I turned it into compound butter.
So far I have used it on pancakes, in oatmeal, made toast in the oven, and spread it on Buttermilk Spice Muffins (recipe to follow below). Let me just say this is all you need to enjoy your waffles or pancakes, but a little maple syrup only made it all the better. Buttery flavorful oatmeal, yes please. But, THIS TOAST. OH, Heavens – this toast was amazing. I could eat a whole loaf this way, true story.
I also look forward to trying it on sweet potatoes and I’m even planning to try it on broiled salmon. I like that it embodies the fruit and herbs of the jam while taming down the sweetness. Oh, and It’s butter. I love butter, who doesn’t really?
JAM COMPOUND BUTTER
- 1 stick butter, room temperature,
I used real salted butter
- 1/4 cup jam, heaping
- 1-2 Tablespoons powdered sugar,
depending on how sweet you like it
Combine ingredients in a stand mixer with paddle attachment or a medium-large mixing bowl and whip until completely combined.
Transfer to a serving dish – I used a ramekin. Refrigerate covered for up to one month.
BUTTERMILK SPICE MUFFINS
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon nutmeg, freshly grated
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 3/4 cup buttermilk
- 1/4 cups sour cream
- 2 eggs
- 1 Tablespoon vanilla bean paste,
or one vanilla bean scraped or vanilla extract
- 1 stick of butter room temperature
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup flour
- 1/4 cup butter, melted
- 1/2 cup chopped nuts, we used pecans
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg, freshly grated
DIRECTIONS: Pre-Heat Oven to 375 degrees.
In stand mixer cream together butter and sugar, while on low speed add eggs one at a time followed by the sour cream and vanilla bean paster (or extract); set aside. In a medium mixing bowl combine flour, baking soda, and spices. Combine flour mixture, butter mixture, and buttermilk and beat on medium-low until combined. Fill muffin tins (lined if you wish) 3/4’s full with batter.
PREPARE STREUSEL FOR MUFFINS:
In a small bowl combine melted butter, sugars, flour, nuts, and spices. Fold together with a fork to create crumble.
Top each tin with a HEAPING Tablespoon of streusel and pat across the top with fingers. Bake immediately (so streusel doesn’t sink to the bottom).
Bake for 18 – 25 minutes or until toothpick can be inserted and removed clean. The baking pan you use will also affect baking time.
Remove and allow to cool on baking rack for 5 minutes before serving. Serve with Jam Compound Butter, because you can and you’ll love it. Promise.
I’m not going to lie. I over-baked my muffins, at least to my standards. But, you know what? These muffins are so darn delicious it didn’t matter one little bit. They were just a little firmer around the edges and the topping a wee bit crisper. Gotta love a good recipe that can even withstand a little oversight. Happy Baking!