After the grand desserts and layered flavors of the holidays, the simplicity of my little Sugar Muffins is what I crave. They are plain like a glazed Krispy Kreme doughnut, or a slice of pound cake, or a piece of shortbread, or even your favorite sugar cookie - meaning they are best kind of plain. They bring interest to both your run-of-the-mill, everyday breakfast as well as your grand brunch, but it is their diminutive size that makes them so irresistible.
Made in a mini-muffin pan, these little muffins taste like cinnamon toast, which was a top-tier childhood favorite and still ranks pretty high on my list of comfort foods. Such a simple thing: buttered, cinnamon-sugar sprinkled, sliced bread, hot and slightly crispy from the toaster-oven, the thin deep brown granular topping making an icing of sorts as it bakes. It was my most requested breakfast choice, afternoon snack, or before bedtime nibble as far back as I can remember and these Sugar Muffins taste so reminiscent.
