Firstly, thank you to everyone who wished Sophie a happy birthday! We had a fun, low-key celebration at our house (pictures later this week). It was lovely!
Secondly, I have a brinner (aka breakfast for dinner) problem. I get in grooves with my cooking–I try something delicious and that’s all I want in life for the next few weeks. (You may recall these, these, and these from the peanut butter and chocolate phase). Well friends. I’m in a brinner phase. (Side note: I’m also in a separate avocado/green chile/lime phase.)
Whether or not you’re a brinner fan, these muffins are worth a try.
Definitely more decadent than your typical breakfast, these were a special occasion food for us. If you want to take them down a notch, you can certainly leave off the glaze. We just loved the idea of them tasting a bit more like apple fritters (our favorite doughnuts). Yum!
I don’t have much in the way of tips or tricks for these, as they seemed pretty straightforward. The only thing I can think of is that for whatever reason, I find when I’m making a glaze with powdered sugar, the amount of powdered sugar I need tends to vary. You want a pourable, but somewhat thick glaze. Add powdered sugar slowly, till you reach the consistency you hope for. You may need a touch more or a tad less than the amount I have written.Print
Adapted from Chasing Some Blue Sky