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Cupcakes for Breakfast

Cinnamon Roll Muffins

So this isn’t exactly such a healthy offering for the top of this list, but then again, who doesn’t love cinnamon rolls for breakfast? You’ll be glad to know the other entries are the perfect follow-up for getting more nutrients that will be loaded with packed-in flavor too.
Here’s what you need for this recipe:

Ingredients
  

Main ingredients

  • 2.5 Cups All-purpose flour
  • 1 Cup Granulated sugar
  • 1 Teaspoon Baking powder
  • 1 Teaspoon Baking soda
  • ¼ Teaspoon Salt
  • 1 Cup Buttermilk
  • 1 Cup Oil (can be canola, vegetable, or your choice)
  • 2 Fresh eggs
  • 1 Teaspoons (French vanilla extract or from a vanilla bean)

Cinnamon crumble ingredients

  • 1 Cups Brown sugar (packed)
  • 2 Teaspoons Ground/powdered cinnamon
  • 3 Tablespoons Cooking butter

Creamy cheese icing

  • 4 Ounces Fresh cream cheese (room temp)
  • 1 Cup Powdered sugar
  • 1 Teaspoon French vanilla extract/vanilla bean

Instructions
 

  • First preheat your oven to 400F degrees and have a standard muffin tray with muffin paper inserted
  • Inside a large bowl, add your flour, sugar, baking soda, baking soda, and salt
  • Inside a small bowl, add your buttermilk, eggs, and vanilla, whisking this until smooth
  • Combine the small bowl ingredients to the large bowl and mix this together gently
  • For the crumble mixture- add your brown sugar, cinnamon, and butter until it’s crumbly
  • Now you add your batter to each muffin form filling to one-third of the way. Add a scoop of crumble and a scoop of batter. Then top this off with more crumble.
  • Your muffin tray will be filled and this can now be baked. These fully bake for 18-22 minutes, so in that time you can start the icing mixture. After they are baked, let them cool for 5 minutes before you add your icing.

Notes

For the icing- whisk the soft cream cheese with powdered sugar and vanilla until it’s nice and smooth. Scrape this into a Ziplock bag and remove the excess air. When you’re ready, you can snip off a small corner on the bag to add to the top of your cooled muffins.
Quiche Lorraine Muffins recipe

Quiche Lorraine Muffins

Just like that old B-52 song implies, this mini version will bring back some fun memories of days gone past. Your kids will love these healthy ingredients and might be asking for seconds. You better make more just in case, these don’t stick around on the breakfast table for long. Here what you need:

Ingredients
  

  • 10 Large Fresh eggs
  • 2 Tablespoons Low-fat milk
  • 1 Cup Spinach (finely chopped)
  • 6 Slices Lean bacon (cooked and crumbled)
  • 1 Cup Grated Swiss cheese (your favorite brand)
  • 2 Tablespoons Green onion (finely diced)
  • 2 Tablespoons Fresh parsley (finely diced)
  • 2 Tablespoons Fresh basil (finely diced)
  • ¼ Teaspoon Flakey sea salt
  • ¼ Teaspoon Fresh ground black pepper (your choice)

Instructions
 

  • First preheat your oven to 350F degrees and have your cupcake form ready with paper inserts added.
  • In a large bowl- add your eggs, milk, and whisk until it’s one color. Now add your bacon, spinach, basil, parsley, green onion, Swiss cheese, salt, and pepper. These need to be mixed together until the mix is uniform.
  • Now you can add your mixture into the cupcake forms until it’s one-quarter from the top. This allows for the expansion as it bakes. Now it goes to the oven for 20-25 minutes until the egg is fully cooked.
  • Allow your muffins to cool for 5 minutes before serving. Be sure to use muffin inserts that are silicone coated so this peels off your finished Quiche Lorraine muffin easier.

Avocado toast muffin with poached egg

Yes, I know- it’s sooooo trendy with these young kids right now, but hear me out. This recipe is simple and easy and makes a real impact on saving money. You can prepare the avocado any way you like, and the kicker is that the poached eggs can cook inside your muffin tin too. The trick is using a good cooking spray so they slide out nice and easy.

Ingredients
  

  • 1 Cup Fresh sourdough starter
  • 1 Cup Whole wheat flour (sifted)
  • 4-6 Tablespoons Water (as you need)
  • 1 Cup Butter (melted)
  • 2 Fresh eggs
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking soda
  • 1 Cup Sugar

Instructions
 

  • The night before- you need to mix your sourdough starter with your flour. Start adding your water one tablespoon of water to get the dough the right consistency. Now you cover this with a towel and let it ferment overnight. This will take 8-12 hours total so you can do this before you go to bed.
  • In the morning- preheat your oven to 375F degrees and have your muffin tray with paper inserts ready to go.
  • Into your dough, add the remaining eggs, butter, salt, baking soda, and sugar to the dough. Mix this together until you have a nice mixture that can now be added to each muffin form. Fill these until they are three-quarters full. This now goes to the oven for 30 minutes.
  • In a separate muffin tray- spray this with non-stick cooking spray and crack a single egg into each. These will cook faster at 375F degrees for 8- 12 minutes, or to your liking of how runny you like your eggs.
  • Prepare your avocado however you like it. It can be mashed, sliced, or with added spices. The idea here is that you enjoy your avocado how you’ve come to expect avocado toast.
  • Take your poached eggs out first letting them cool before putting them onto your muffin.
  • When your sourdough muffins are baked- let them cool for 5 minutes and remove them from their paper covers. Slice off the muffin top or slice in half on a serving plate. Slip one poached egg onto the lower muffin piece and then put avocado slices on top of that. Top it off with your muffin top and enjoy. Alternatively, you can put a mashed avocado topping on the very top and enjoy it like that.

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