I went snowboarding one day last week with my friend Laura said she recently had to defend a delicious breakfast muffin against an accusation that it fell into the realm of the cupcake. I said, “Tell me more”. She said, “Well it really was just a white muffin. Then you dip it in butter and then cinnamon and sugar.” I was sold, and I knew just the muffin to make.
Many years ago, we decided to make Higbee Muffins for Thanksgiving dinner. I’ve made them on and off for Thanksgiving since then. But I always think, “Isn’t this just a frosting short of a cupcake?” That’s how I knew it would be the perfect muffin for this Fancy Breakfast Friday. I have one memory of making the famous Cleveland muffins in high school from a recipe in the paper, but no memories of that special trip to Higbees, where you got dressed up, went shopping, and ate the historic muffin. I used this recipe from Cleveland Magazine titled “Historic Eats” because it sounded legit. The weird thing to me is that the first time I made these, I swear the top was perfectly smooth. Ever since I have made only lumpy muffins. I did find one recipe that called for the butter to be creamed with the sugar instead of melted and I think that’s the difference. But which recipe is correct? If you had a famous Higbee Muffin, was it a little lumpy? For the purpose of this breakfast, lumpy was the way to go because of the added nooks and crannies.
I mixed the dry ingredients the night before. In the morning I added the eggs and melted butter and baked the muffins. They cooled a little before the boys got up. I had melted butter and cinnamon/sugar in pretty dishes and the boys got to dip their muffins in each. It was fun and different and delicious. I also halved the recipe so they wouldn’t go stale and/or be eaten to excess. I just dipped and coated the leftovers and we ate them the next morning.
Muffins were served with orange juice, a side of fruit and a bowl of yogurt. Thanks for the great idea Laura!!