3 Homemade Flavored Butters That Will Transform Your Bread Forever

Introduction:
There’s something undeniably comforting about warm, freshly baked bread—but what really elevates the experience is what you spread on it. Enter: homemade flavored butters. These delicious, easy-to-make blends can instantly upgrade your breakfast toast, dinner rolls, or even grilled corn. Whether you’re looking to add a hint of sweetness, a dash of savory depth, or a bold herbaceous kick, these three irresistible flavored butters will become your new kitchen staples.

🥖 Let’s dive into the world of compound butters and take your bread game from basic to gourmet.

🧈 Featured Flavored Butters:

Honey-Cinnamon Butter

Garlic-Herb Butter

Sun-Dried Tomato & Basil Butter

Ingredients:

Honey-Cinnamon Butter:

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons honey

1/2 teaspoon ground cinnamon

Pinch of sea salt

Garlic-Herb Butter:

1/2 cup (1 stick) unsalted butter, softened

2 cloves garlic, finely minced

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme (or 1/2 tsp dried)

1/4 teaspoon cracked black pepper

1/4 teaspoon salt

Sun-Dried Tomato & Basil Butter:

1/2 cup (1 stick) unsalted butter, softened

3–4 sun-dried tomatoes in oil, finely chopped

1 tablespoon fresh basil, chopped (or 1 tsp dried)

1 teaspoon lemon zest

Pinch of crushed red pepper (optional)

Salt to taste

Preparation:

Start with room-temperature butter for easy mixing.

In a small bowl, combine the butter with each set of flavoring ingredients. Mix thoroughly using a spoon, fork, or hand mixer until fully incorporated.

Scrape the butter onto a piece of parchment paper or plastic wrap. Roll into a log and twist the ends to seal—or transfer to a ramekin for a ready-to-serve spread.

Chill in the fridge for at least 1 hour to firm up the flavors.

Serving and Storage Tips:

Serve on warm toast, baguettes, muffins, English scones, or grilled corn.

Store in the refrigerator for up to 1 week.

For longer storage, freeze the butter in a tightly wrapped log or airtight container for up to 3 months. Slice off what you need as you go!

Variations: