Cinnamon-Nutmeg Breakfast Cakes

While these are essentially muffins, there is something much richer and eggier, almost custard-like, about their texture that causes me to label them "cakes" instead. If you are one of those people who is scared of making a cake from anything other than a box, I understand, and believe me, these couldn't be simpler to make. You make them via the muffin method--folding wet ingredients into dry ingredients--so there no need for an electric or stand mixer, no softening butter, just plain and simple stirring and folding. The whole thing can be done by hand, and if it's early in the morning and there are still sleeping people in your household, no fear--it's so quiet it won't wake anyone up. They'll just be left to contend with the coffee grinder!

I've been attracted to this recipe since I found it in a Cottage Living magazine years ago. I subscribed to it because my friend, Sarah, was an intern there, and soon discovered that it had great recipes! And no wonder--Sarah Foster (of Foster's Market in Chapel Hill, North Carolina) is the food editor. These muffins looked so ethereal, with their fairy-dust of cinnamon-sugar on top, and I could practically smell the warm, nutty nutmeg. I've been holding on to this recipe for awhile now, and it seemed like time to give it a try.

It smells lovely, and the cinnamon-sugar is everything I'd hoped it would be--sweet, crunchy, practically dreamy. The next time I make these muffins, I might add a teaspoon of orange zest to the batter. These had the flavor of a lightly spiced brioche, but if you want something a bit brighter in the morning, I think orange would be absolutely perfect. Especially if you make them during the holidays!

Cinnamon-Nutmeg Breakfast Cakes

(adapted from a recipe for Cinnamon Puffs in Cottage Living, November 2005)

3 cups all-purpose flour

1 cup sugar

2 1/2 tsp. baking powder

1 tsp. freshly grated nutmeg (or ground, if you don't have whole nutmegs, but add a pinch more)

3/4 tsp. salt

2 large eggs, room temperature (sit them out when you begin the recipe)

1 1/4 cups milk

5 T butter, melted and cooled

Optional:

1/2-1 tsp. of vanilla extract

1 tsp. orange zest

Topping:

3 T butter, melted

1/4 cup sugar

1/2 tsp. ground cinnamon

For the muffins:

1. Preheat the oven to 350 F. Line a muffin tin with paper liners. These muffins are very sticky--be sure to use liners, and you may even want to spray these with cooking spray.

2. In a large bowl, whisk together flour, sugar, baking powder, nutmeg, and salt. Add orange zest, if using.

3. In a small bowl, whisk milk, eggs, and melted butter (drizzle is gradually, while whisking; this way, it will not clump up when it hits cool ingredients if it is too warm). Add vanilla, if using.

4. Pour the wet ingredients into the dry, and fold it gently using a spatula. Fold only until no clumps of flour remain.

5. Fill muffin cups almost full, a little more than 3/4 full. Bake for 20 minutes or until edges are golden brown and a toothpick inserted in the center comes out clean. Transfer to cooling rack while you prepare the topping ingredients.

My little muffin army :-)

To top the muffins:

1. Melt the butter in a microwave-safe bowl.

2. Mix the sugar and cinnamon together in a shallow dish.

3. When the muffins are cool enough to handle (cool for 5-10 minutes), grab one by the base and dip it in the butter, allowing the excess to drip off. Next, hold it over the bowl of cinnamon-sugar and sprinkle the sugar mixture on, allowing excess to drop back into the bowl. Some butter will drip off as well--just break up clumps with your fingers. When you have a good coating on the muffin, place it back on the cooling rack and proceed with the rest of the muffins.

4. Serve warm.

Note: You may be tempted to dip the buttered muffins into the cinnamon-sugar. This is actually what the recipe says to do. Trust me--resist the urge. Yes, it's faster, but the sugar mixture gets all clumpy and the muffin tops look wet and pasty, not dusted with a topping. It's not pretty.