My mornings all start out the same way, as the sun just begins to peek out from its cozy sleeping place my goats and hens wake right up.  Max (the alpha in the group) has long been the one to demand breakfast at this wee dark hour.  The barnyard sits toward the back of our home with the goats very near the sliding glass doors to the bedrooms.  Max has in some unexplained way figured this out and stands as close as he can to the doors (we blocked his direct access) and bleats in a low but frankly irritating  tone.  I guess I should be thankful, for a couple of months he took to demanding breakfast at 4am!!!!!  There was one huge difference then though….he would wake the other two goats who for whatever reason would echo him in a much louder tone.  I cannot tell you how stressed I was at that point about driving the neighbors crazy.  It took spraying them with the hose every morning at 4am (goats hate to be wet) for 10 days to make them realize that I would absolutely not feed them at 4am!!!!  I was a sleepless wreck!!!!  So, taking that into consideration the 6am request fro breakfast is not so bad.

All of that said, the up side of that is the simple fact that my days start quite peacefully.  The children are still sleeping, the goats once fed their breakfast don’t make another sound for hours.  The sun just begins to rise and my first coffee of the day (usually) goes down in my dimly lit kitchen while reading the blogs of others that I so enjoy.  Once the coffee/reading time is over decide what breakfast will be. Breakfast is the meal I tend not to plan to heavily.  I just go with whatever strikes my fancy.  It’s the fun meal where pancakes in the shape of Mickey Mouse are perfectly acceptable.  French toast (made from homemade bread of course) is cut into the shape of flowers (I have some fun shaped cutters) to amuse my children.  I have posted recipes for quite a few of our family favorites.  Today, I am sharing another one with you.  This recipe comes from my old computer (which died a sad hard drive crashing death) I saved what I could but lost tons of recipes (I was extremely upset but it was my own fault for not backing-up….I will never make that mistake again).  This is another recipe that I download years ago and don’t have access to the original source.  This is as simple as it gets, while producing a scrumptious biscuit/muffin.  This “buffin”is rich with butter, sour cream as well as heavy cream (I did not say it was low-fat)  The flavor and the texture are amazing for something so simple.  Bake these up, put them out on a platter or in a pretty napkin lined basket with a bit of softened honey butter on the side and stand back….they will disappear I’m a flash!  I served them with breakfast sausage, eggs and a bit of good cheese….oh and of course hot coffee.  The family was extra sweet to me as they thought I had slaved over their breakfast when really I had a few extra minutes to read a few more blog posts.  Win/win I say!

This recipe makes 12 standard size “buffins”.  (from a standard sized muffin tin).

The Butter Buffin ~ Source sadly unknown.


2 sticks of unsalted butter at room temperature

1/2 cup sour cream

1/2 cup heavy cream

1/4 cup sugar

3/4 teaspoon fine sea salt

2 cups all-purpose flour

2 1/2 teaspoons of baking powder


Pre-heat your oven to 400 degrees.  Butter or spray with non stick spray a muffin pan that holds 12 (standard size not jumbo or mini).

In a large bowl combine flour, salt, baking powder and sugar. Set aside.


In a separate bowl combine sour cream, heavy cream and butter.

Add the wet ingredients to the dry stirring  just until combined.

Spoon into greased muffin pans and bake at 400 degrees for  15 minutes or until golden brown.

Something so simple yet so delicious.  These are a crowd pleaser with time to spare!  Rich, moist and surprisingly flavorful.  Serious YUM.




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19 Responses to The Butter “Buffin”…part biscuit part muffin and all awesome!!!!! A perfect treat for breakfast.

  1. Tra says:

    These were VERY good! I made them with milk because I didn’t have any heavy cream and they were still incredibly rich. The hubby described them as being like a muffin with clotted cream but the cream is inside. They were like a dessert when we added raspberry jam!

  2. Jodi says:

    I’ve never heard of anything like this. Sounds amazing.

  3. Mary L says:

    Please, please consider making your recipes printer friendly.

    They sound so delicious and I would love to print them off.


    • Tamatha says:

      I want too so badly, word press does not yet have that feature available for my theme. I keep checking the updates so I can add that feature the minute it becomes available. I promise the minute I can add this feature I will. I truly apologize for the inconvenience.

  4. Sissy Manley says:

    hopefully will get the sour cream and heavy cream I need to make these for breakfast tomorrow so we can have them Sunday morning! Sound so yummy!

  5. OOO LA LA…I’ve been looking for something like this!! I’ll try it with milk since I don’t normally have heavy cream around.

    • Tamatha says:

      I had another reader tell me they made this with milk as they didn’t have any cream on hand either. I am told the recipe was still scrumptious. I would love to know what you think about it.

  6. What a great recipe! I love the name buffin. Thanks so much for sharing on Tout It Tuesday! Hope to see you tomorrow.

  7. Debra says:

    Fun name and look yummy!

  8. Joey says:

    These look delicious! Have you tried it with yogurt instead of sour cream?

  9. Suzie says:

    This looks amazingly delicious! Thanks for sharing this!

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