My latest obsession

I am not much of a morning person and I have to leave for work at 6:20am, so needless to say, I don't really have time to eat breakfast.

And since my lunch break isn't until 12:30, I tend to get a bit peckish.

So while browsing on pinterest, I came across something that could

help me out with my breakfast dilemma....

MUFFINS!!!

They looked delicious and easy to make,

so I decided to give the recipe a try. 
[I altered it just a little bit.]

French Breakfast Muffins

2/3 c. butter, melted
1 c. sugar
2 eggs 
3 c. all purpose flour
3 tsp. baking powder
1 tsp. salt
1/3 tsp. nutmeg
1 c. milk

Topping
1/2 c. sugar
1 tsp. cinnamon
1/2 c. butter, melted

Preheat oven to 350F.

In a medium-large bowl, add all dry ingredients. 

Add wet ingredients and stir until combined, but still a little lumpy.  

Spoon batter into greased large muffin tins.  

Bake for 25 minutes. Makes 8-12 large muffins. 

For the topping, mix sugar and cinnamon in a small bowl. 

Place melted butter in another small bowl. 

Dip the warm muffins in melted butter, 
then roll muffins in cinnamon sugar mixture.

I've made them twice in less than a week's time now!

The photo above are of the muffins I made earlier this afternoon.

I just ate one before writing this post.

It was HEAVENLY!

Almost like eating a warm cinnamon sugar doughnut!

[And is it wrong that I am so tempted to go eat another one?]

Usually I like to share my baked goods with others,

but these are sooooo good...it's going to be hard to let them go!

[And I'll have to test out a vegan version of these muffins

so my sister and her hubby can partake of the deliciousness!] 

**UPDATE**

While looking through my Muffins cookbook the other day,
I discovered a recipe very similar to this one, 
only they were called, fittingly enough, doughnut muffins.
So I decided to try it to see which recipe is best.
And the winner is....
French Breakfast Muffins!

The doughnut muffins, while still good, 
had a different texture to them and
tasted less like a doughnut than the other recipe.
I'll probably make them one more time though, just to be sure.