Talk about having your cake AND eating it!
The caterer at one of my school events served these up one morning and they were to die for - more cake-like than muffin-like, but the crumb is light as a feather. Topped with a lovely "crust" of cinnamon sugar, the muffin is reminiscent of a Dunkin Donuts' Old Fashioned. Best of all, you can make it the night before and bake them the next morning, fresh. I photocopied the recipe from her and yesterday we finally had them for a leisurely breakfast, served with a pot of French pressed coffee.
What is there not to like about this recipe? You don't need any special ingredients or equipment. Butter, sugar, eggs, flour, vanilla, salt, baking powder and baking soda, and bake up in a regular cupcake tin. I even made the mistake of creaming only half the amount of butter into the batter the night before. The next morning I creamed the other half of butter with a sprinkling of sugar (so that the butter would have something to cream WITH), then folded it gently back into the batter, and everything still rose just fine. It's from a recipe in Fine Cooking magazine, so if anyone wants the recipe, drop me a note and I would be glad to share.