Maple-Lemon Butter

Saturday mornings as a morning person are THE BEST.  While weekday mornings force even the best of sleepers out of bed by seven (looking at you Thomas), I reserve my extra time on weekend mornings for elaborate breakfast spreads.  While I never sacrifice taste for anything, I try to make my weekday breakfasts on the healthier side of healthy-ish.  Weekday breakfasts normally take the route of some variation of oatmeal and granola, and can be made quickly without fuss.

Weekday breakfast “spread.”  Smoothie in a to-go vessel.

But Saturday mornings I typically have a luxurious couple hours to whip up a slightly fussier breakfast that slides the dial a little bit to the other side of healthy-ish.  I still stick to all whole foods (processed food, in my opinion, just doesn’t taste as good.  And as I said, I never sacrifice taste).  By sticking to whole foods from scratch, I also ensure the meal won’t leave me feeling *bleh* for whatever weekend warrior activity awaits.

The full Saturday breakfast spread.  Oven baked bacon (the only way–400 degrees for 20 minutes ensuring perfect bacon every time), scrambled eggs, blueberry muffins and the maple-lemon butter.
Thomas wanted to make sure I didn’t forget about coffee as part of the breakfast spread.  Noted.

Last Saturday featured overnight waffles, while this week I went in the breakfast buffet direction.  Blueberry muffins, scrambled eggs, bacon, and some extra fancy maple-lemon butter.  The pictured blueberry muffins are a work in progress. I started with Smitten Kitchen’s perfect blueberry muffins, but am tweaking them with a little less sugar and a few more whole grains.  So basically turning them into my perfect blueberry muffins.

A most delicious recipe in progress

However, the maple-lemon butter topping requires no further tweaking.  Slightly sweet and magically bright, the lemon zest speckled rectangle of buttery goodness was the precise amount of over-the-top required for a Saturday breakfast spread.  Delectable on muffins, this butter would be splendid atop any breakfast treat you have planned (and since tomorrow is Mother’s day, I hope you have some delicacy in the works).  If we have any left come Monday, I think it will even feature prominently in my morning oats.  Holding on to the weekend, one pat of maple-lemon butter at a time 🙂


Maple-Lemon Butter

serves…depends on how much butter you like

The Stuff

5 tablespoons room temperature unsalted butter (if using salted butter, simply omit the salt below)

2 teaspoons maple syrup

1 teaspoon lemon zest

1/4 teaspoon fine sea salt; more to taste

The How

  1. Combine all ingredients in a small bowl, and mash thoroughly with the back of a fork.
  2. Either serve directly from bowl, or to go even more over the top get out a piece of parchment paper and shape butter into a rectangle.  Refrigerate for 20 minutes before serving.



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