We may over-utilize the word “best” to describe our number-ones in life, but there are two recipes of mine that I truly feel earn this superlative: my vegan chocolate cake which happens to be the BEST chocolate cake I’ve ever had (and many others agree, though it’s hard to believe, I know!) and now the best breakfast muffin. These muffins are simply spiced and airy inside, and for someone who likes to eat breakfast within 30 minutes of waking up and brewing coffee, this recipe falls just under that time requisite, from start to finish.




1 egg
1/2 cup milk
1/3 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp nutmeg
1/8 tsp salt

For the topping:

1/4 cup sugar
3/4 tsp cinnamon
2 tbsp melted butter

Preheat oven to 350 degrees F. Either by hand or by mixer, beat egg, milk and butter together. Stir in the flour, 1/2 cup sugar, baking powder, nutmeg and salt just until blended. In a 12-muffin cup pan, either fill with papers or grease, and spoon batter equally amongst the 12 cups. (They should be about 2/3 full). Bake for approximately 20 minutes.

During the last 5 minutes of baking time, while you’re sipping your coffee and staving off a hungry tummy, prepare the topping ingredients: in one bowl, melt 2 tbsp butter; in a second bowl, mix together the sugar and cinnamon. As soon as the muffins are done, plop them out of the pan (carefully! they are HOT) and with a potholder or towel on hand, dip the tops into butter and then into cinnamon-sugar mixture. Eat ’em warm, and no, four muffins for breakfast is NOT excessive at all!