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
Units
Scale
- 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