A few years back, I remember having made a muffin that swore it tasted like a cinnamon-sugar doughnut. I vaguely remember trying it and liking it, but having so many other muffins, scones, cakes and cookies to bake, I never circled back around to making more of these.
I rectified that oversight this morning while the twins napped. Ooooh! Naps!
After I dipped Eric's in the vanilla-butter mixture and rolled it in the cinnamon-sugar topping, I handed it to him with the command: Eat this.
He complied, of course, then spent the next five minutes Ummm-ing and Yummm-ing and and Wow!-ing (Not the online game.) from the other room. He admits to taking one look at it and was prepared to be underwhelmed.
Never judge a muffin by its cover.
I was still busy photographing the results, because I knew you'd want me to share. At least, before I inhaled my share.
French Breakfast Muffins
From the Colorado Cache Cookbook
1 1/2 c plus 2 tbsp (8.1 oz) AP flour
3/4 c (5.3 oz) sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 c milk
1 egg, beaten
1/3 c butter, melted
1 tsp ground cinnamon
1/2 c sugar
1/2 tsp vanilla extract
1/3 c butter, melted (mine was salted and was excellent)
- Preheat oven to 400 degrees.
- Combine first 5 ingredients.
- Add milk, egg and 1/3 c melted butter to dry ingredients and gently mix together. Do not over mix.
- Grease and flour muffin tins. Do not use paper muffin cups.
- Fill 1/2 full and bake at 400 degrees for 20 minutes, or until lightly browned. Remove from pan immediately and dip in melted butter + vanilla extract mixture and then roll in cinnamon sugar. Serve warm.