Short Description
French Breakfast Puffs are soft, buttery muffins rolled in cinnamon sugar, making them a delightful morning treat. Their tender crumb and sweet coating make them perfect for breakfast, brunch, or a special snack.
Why You’ll Love This Recipe
- Light and fluffy texture
- Buttery, cinnamon-sugar coating
- Simple ingredients and easy preparation
- Perfect for breakfast, brunch, or dessert
- Great for making ahead and freezing
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Ground nutmeg
- Unsalted butter
- Egg
- Milk
- Cinnamon
- Additional melted butter (for coating)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Prepare the Batter: In a mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the butter and egg together, then add the milk.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Bake: Spoon the batter into the prepared muffin tin and bake for 18-20 minutes until golden and set.
- Coat in Cinnamon Sugar: While warm, dip each puff in melted butter and roll in a mixture of cinnamon and sugar.
- Serve and enjoy!
Servings and Timing
- Servings: 12 puffs
- Prep Time: 10 minutes
- Bake Time: 18-20 minutes
- Total Time: 30 minutes
Variations
- Spiced Up: Add a dash of cardamom or pumpkin spice for extra warmth.
- Chocolate Twist: Mix in mini chocolate chips for a sweet surprise.
- Nutty Crunch: Add finely chopped pecans or almonds for texture.
- Filled Puffs: Inject a bit of jam or Nutella into the center before baking.
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: Can be kept in the fridge for up to a week.
- Freezing: Freeze baked puffs for up to 3 months. Thaw and reheat in the oven for a freshly baked taste.
FAQs
Can I make these ahead of time?
Yes! You can bake them the night before and reheat them in the morning.
Why are my puffs dense?
Overmixing the batter can make them dense. Stir until just combined.
Can I make these in a mini muffin tin?
Yes! Adjust the baking time to 10-12 minutes for mini puffs.
Do I have to use nutmeg?
Nutmeg adds classic flavor, but you can substitute with cinnamon or omit it.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar without compromising the texture.
What’s the best way to reheat them?
Warm them in a 300°F oven for a few minutes or microwave for 10-15 seconds.
Can I use margarine instead of butter?
Butter is recommended for the best flavor, but margarine can be used as a substitute.
How do I make them dairy-free?
Use dairy-free butter and plant-based milk.
Can I add a glaze instead of rolling in cinnamon sugar?
Yes! A simple vanilla or maple glaze would be delicious.
What can I serve with these?
They pair well with coffee, tea, or fresh fruit for a balanced breakfast.
Conclusion
French Breakfast Puffs are a delightful, buttery treat that brings a touch of sweetness to any morning. With their soft texture and cinnamon-sugar coating, they are sure to become a household favorite!
French Breakfast Puffs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Description
French Breakfast Puffs are soft, buttery muffins coated in cinnamon sugar. They have a tender, cake-like texture and a rich, buttery flavor, making them perfect for a cozy morning treat.
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2/3 cup granulated sugar
- 2/3 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- For the Cinnamon Sugar Coating:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease or line a 12-cup muffin tin.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
- Cream Butter and Sugar: In a separate large bowl, beat the sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Combine Wet and Dry Ingredients: Add the dry ingredients alternately with the milk, mixing just until combined.
- Bake: Fill the muffin cups about two-thirds full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Coating: In one bowl, melt the butter. In another bowl, mix the cinnamon and sugar.
- Coat the Muffins: While warm, dip each muffin in melted butter, then roll in the cinnamon sugar mixture.
- Serve: Enjoy warm or at room temperature.
Notes
- Best served fresh, but they can be stored in an airtight container for up to three days.
- Try adding a pinch of cardamom for extra warmth in the flavor.
- If you prefer a lighter coating, brush the muffins with butter instead of dipping them.
Nutrition
- Calories: ~250
- Sugar: In a separate large bowl, beat the sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Sodium: ~150mg
- Fat: ~12g
- Saturated Fat: ~7g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~32g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~45mg
Your email address will not be published. Required fields are marked *