Muffins for breakfast have never really interested me. To be honest, in the morning I’d much rather have something savoury, and my ideal morning meal consists of poached egg on a piece of whole wheat toast. If I’m feeling fancy, I’ll add a smashed avocado or some sharp cheddar. (Or if I’m feeling extra fancy, I’ll make this!) But I never seem to crave sweet and/or cold things in the morning.
It’s in the mid-morning or afternoon that my sugar craving hits. I love having a slice of cake, a cookie, or a muffin with my coffee, and the fresh baking at coffee shops inevitably tempts me as I wait in line to order my americano. These muffins are jumbo-sized, similar to those you’d encounter at your favourite coffee shop, but they are homemade and therefore vastly superior.
I found and adapted the original recipe from Bubby’s Brunch Cookbook. For those who don’t know, Bubby’s is an iconic comfort-food restaurant in the Tribeca area of Manhattan. I lived in New York for a couple of years, and although I never made it to Bubby’s – it was quite out of the way, as I lived on the Upper West Side – I bought this cookbook because the recipes reminded me of all the diners I did visit (often) while I was a New Yorker. I really miss them: huge menus, breakfast any time of day or night, reasonable prices, and great fresh baking.
I’ve changed Bubby’s recipe only slightly, swapping whole cranberries for dried because I love the bursts of tartness that you only achieve with fresh (or frozen) berries. I also made mine in a jumbo muffin pan, so while the original recipe produced 12 muffins, I only made 6. If you don’t have a jumbo muffin tin, feel free to make these in regular muffin tins and just reduce the baking time – I would start checking them at the 20-minute mark. Finally, I used almond milk in place of regular dairy milk simply because that’s what I had in the house.
These muffins are hearty and satisfying, and not only because they’re enormous. The All-Bran cereal and pecans in the batter gives them a bit of texture, which I love because my usual complaint about muffins is that they can have a uniform, mushy consistency. They’re not too sweet, with the flavour well-balanced by the cinnamon, whole cranberries and smashed bananas. The banana flavour definitely isn’t overpowering, but rather the bananas contribute to keeping the muffins moist and soft.
They would make a great breakfast, if that’s your thing. If not, they are equally delicious at any other time of day (or night).
Source: Bubby’s Brunch Cookbook