Desmond and Molly Jones

Witness the humble muffin’s rise to stardom at this Wooloongabba café and eatery. Adrian, the owner, who is also the barista, co-baker, sous chef, and (as often seems to be the trend these days) an ex-lawyer, pulls small batches of jumbo muffins out of the oven. He chats to a steady stream of professionals and students while preparing their Di Bella coffees, and serves babycinos to the nappy-wearing patrons.

At Desmond and Molly Jones they treat the muffin ($5) like a main dish, serving it on a large plate with cutlery and an accompanying relish or sauce on the side. The crunchy dome seals in the the buttery and moist base and inventive ingredient combos like pear, almond and chocolate – a flavoursome dessert-for-breakfast. If you prefer savoury, go for something like the light yet hearty Danish feta, tomato, and thyme muffin served with a zingy tomato and onion relish.  

The regular menu features a small but colorful selection of world-inspired dishes at student-friendly prices. They don't skimp on the good stuff. The smoked salmon, avocado and feta salad ($14.50), peppered with cumin seeds, is tossed with a heap of awesomely fresh rocket and coated in a light, creamy dressing. It's refreshing, filling, and a darn good deal.

Contemplate slanted paintings hanging on exposed brick walls and admire the charming tabletops fashioned from salvaged doors as you hunt for muffin-crumb escapees. There is extra seating in the back room, where the painted cement floors feel at odds with the comfy vintage furniture. Time Out chose an outdoor table in the front, shielded from the noisy Stanley Street traffic by a wall of viney foliage, and enjoyed a smooth latte while soaking up some morning rays and quietly singing “Oh-bla-di, oh-bla-da...”