Pancake+ Doughnut Muffin+Coffee Cake = This

I had quite a bit of trouble figuring out what to call this recipe. The original recipe was for Muffins that Taste Like Donuts, which I changed to Donut Muffin Coffee Cake, then added syrup which reminded me of pancakes... which brought me to the dilemma... It started as a doughnut muffin recipe which then morphed to a doughnut muffin coffee cake which then became a doughnut muffin pancake coffee cake. And that is way too long of a title, so what's a girl to do? Well, I don't have an answer. All I know is it is a breakfast conglomeration of the best sort. Warm, covered in butter, then sprinkled with a crunchy cinnamon sugar topping and if your really brave, a drizzle of maple syrup. You can add nuts or dried fruit (I added dried cranberries) to mix it up a bit. This is a super easy recipe to customize... I am thinking next time I'm gonna try maple banana bread pecan doughnut muffin pancake coffee cake. Now THAT is a long name! Anyways, regardless of the fact that I still have not come up with an appropriate name for this baking experiment, it is dang good... maybe I need to make some more to get inspired to come up with a title...

Yes, I think that will be my plan, nothing like more sugar to get those creative juices flowing... I'm off to bake, enjoy!

*Side note: Sorry about the pictures it was 11:00 at night so the lighting was AWFUL! AND I somehow spaced taking a picture of the finished square cake... oops!

Recipe Adapted from Tasty Kitchen

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup oil

1 1/2 cups white sugar

2 whole eggs

1/3 cup syrup

1 1/2 cups milk (I used a combo of almond milk and rice milk cause it's what I had)

3/4 cup dried fruit (cranberrys, blueberrys, whatev)

Topping:

1/2 cup Butter

2/3 cup White Sugar

2 Tablespoon Cinnamon

More syrup, for serving (optional)

Grease one 8x8 square pan and 4 muffin top tins.

Whisk together flour, baking powder, salt, nutmeg and cinnamon.

Add oil, sugar, egg, syrup, and milk. Add cranberries. Stir only to combine. Fill square pan 2/3 to 3/4 of the way full.

Fill muffin top tins with leftover batter.

Bake at 350 degrees for 10 minutes (muffin tops) and 15-20 minutes (coffee cake).

Meanwhile, combine the white sugar with the cinnamon in a bowl. Upon removal from the oven, rub the tops of the muffin tops and the coffee cake with a stick of butter (it will melt which is what you want). You are basically giving the sugar something to stick to.

Sprinkle sugar/cinnamon over the cake and muffins.

Let cool. Drizzle with syrup if desired.

Cinnamon Sugary

Dig in!