Part of the Adventures in Baking (AiB) series.
Original recipe: http://www.canyoustayfordinner.com/2010/08/02/cinnamon-sugar-crusted-coffee-cake-muffins/
The original blogger appears to have used some sort of mini muffin pan. I only had cupcake pans. As a result, I didn’t try to encrust the whole thing in cinnamon and sugar—just the top. It’s not the best coffee cake I’ve ever had, but it is still quite good—especially fresh, hot, with butter. They only take a few minutes to make, 15 minutes to cook, and were a nice addition to breakfast this morning. (I especially liked the pop of fresh nutmeg.)
Actual yield: Base recipe yields 7 cupcake-sized muffins
Verdict: Keeper.