I've been on a bit of a breakfast kick lately (see here and here) and it doesn't show any signs of abating. French Breakfast muffins have long been one of our family favorites, dating back to summer vacations on Cape Cod. Whoever volunteered to run out and pick up breakfast earned the title "hero of the day", and those breakfasts usually involved muffins from Chatham Cookware. Their French Breakfast muffin is legendary, and would always be the first to disappear. I was probably the last person in the family to come around to French Breakfast muffins (I'd go for the blueberry first), but they grew on me and lately I've found myself craving them.
French Breakfast muffins are a simple pleasure. I suspect that there's not anything remotely French about them, but they are a satisfying mix of nutmeg, cinnamon, and vanilla. I found this recipe, which I tweaked to make it more similar to the muffins I remember from my youth. To do that, I added 1 teaspoon vanilla, 1 teaspoon cinnamon and doubled nutmeg (to 1/2 teaspoon) in the cake batter. The French Breakfast muffins we had on vacation had a pronounced nutmeg flavor, and I wanted to echo that.
I was thrilled with the results. These muffins pair beautifully with coffee or tea, and I'll be serving them for breakfast when we have houseguests this weekend. If you're not planning to consume all of them right away, you can freeze the leftovers to reheat later.
Straight out of the oven, still warm, and ready to get dipped in melted butter and cinnamon sugar (obviously the best part).