Cake for breakfast is quite standard for me. I approach the specimen with a bottom to top principle, eating the fluffy body first, and leaving thick streusel for the final, delightful bite. I will eat most any flavor of muffin, always warm, and perhaps with a touch of butter into the steaming middle.
As I woke up with a hankering for muffins, I obliged variety with a smorgasbord of triple chocolate chip, lemon blueberry, and cinnamon maple swirl.
I used Sally’s Baking Addiction’s, Master Muffin recipe, and divided the batter into three parts. Take your pick, or make a few of each. And as Elaine in Seinfeld would say, top of the muffin to you!
Triple Chocolate Chip
Mix batter with maybe two spoonfuls of dark cocoa powder, a touch extra milk to compensate for additional dry ingredient, and bittersweet, milk, and white chocolate chips.
Toss frozen blueberries with some flour, and lightly fold this as well as fresh lemon juice into the mix.
For the lemon glaze, mix fresh lemon juice, vanilla extract, and powdered sugar until thick. After allowing the muffins to cool, drizzle your desired quantity (a lot) to top.
To the batter, add cinnamon. In a separate bowl, combine brown sugar, cinnamon, salt, and maple syrup to form a thick paste. Spoon clumps into the batter and mix lightly to swirl.
For the streusel, I combined soft butter, flour, brown sugar, and salt until clumpy and midway through baking topped each muffin with a spoonful or two.