I apologize for being a Debbie downer, but I just wasn’t feeling this month’s Tuesdays with Dorie choices. Apples and cinnamon scream fall and winter to me, peaches won’t be ripe for another month, and two more celebration cakes? Really?
But it’s okay. I’m sure I’ll find something to enjoy about each one. I’ve made three already, and so far, so good.
The cinnamon cake really does look great, with its tender base, layer of cinnamon, and swirls of chocolate frosting. But I thought if I could cheat by skipping the frosting and reducing the chocolate in the filling, and get something closer to a muffin than a cake, then I could give them to Dave as a morning snack, freeing me up for another dessert recipe I was eager to make last week.
It wasn’t too far of a stretch, since the cake batter was mixed like a muffin – the dry and wet ingredients are mixed separately before being combined. Half of the batter is spread into a pan, a mixture of espresso powder, sugar, and cinnamon is sprinkled over the batter, then some chopped chocolate, and then the remaining batter. Dorie gives a cappuccino version of the recipe as well, where more espresso powder is mixed into the batter, and I made that variation in an effort to make this feel even less like a winter treat.
I was very happy with the result. The muffins were light and tender, with an interesting mix of flavors from the espresso, cinnamon, and chocolate. They’re certainly no replacement for our weekend cappuccino habit, but it’s not a bad substitute for a workday.
Tracey chose this recipe for Tuesdays with Dorie and has the recipe posted. I halved the chocolate in the filling, only used about 2/3 of the cinnamon sugar mixture, made the version with extra espresso, skipped the frosting, and baked the cake in muffin tins (use 12 for a full recipe) instead of a cake pan.
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I love the muffin version. I’ll have to try these I think I would like it more than the cake.
Looks fabulous.
Perfect for breakfast, second breakfast or even elevensies.
I love the swirl in your muffin!! Nice job.
I love these in muffin form. The chocolate filling looks especially delicious 🙂
Those look beautiful! It seems like these make perfect muffins!
those made great muffins! love the little surprise swirl in each!
Those are so cute made as muffins, great idea.
Your muffins look wonderful. They have the perfect swirl!
I think this recipe would be good in any form , your muffins look fantastic!
Thanks for baking with me this week! Your muffins look terrific! I made the cappuccino version as cupcakes and really enjoyed them.
Great muffin adaptation. I made cupcakes instead too.
I agree about the huge cakes, I have nobody to make such cakes for all the time 🙂
Your muffins looks amazing!
Looks fantastic!!
Yeah, when it comes to chocolate/spices/coffee, people usually take advantage of these flavors when there’s nothing on the produce aisles supposedly. Thankfully we don’t have that problem here and we eat whatever flavors whenever we want, usually 🙂 I keep forgetting that– milk + coffee + (choc + cinnamon) = cappuccino! Awesome. I’m sure I’d like these too! 🙂
I just joined TWD this week, and I loved these squares. I never thought to make them in muffin form, but after seeing yours I think I’ll try that next time. I like to have some muffins in the freezer for a quick snack when I’m working. And as always, your photos look lovely.
Your Cinnamon Square muffins look like the perfect breakfast muffin! I’ll have to try muffins next time – although I love them with the frosting! =)
wow-those plates look cool! where did you get them?!?
The muffins look amazing!