French Breakfast Puff
Make delicious French Breakfast Puffs with this easy recipe - tender cinnamon-sugar coated muffins perfect for morning treats.
Equipment
- mixing bowl
- oven
- muffin tin
- whisk
- measuring cups
- measuring spoons
- small bowl
Ingredients
Muffin Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup unsalted butter softened
- 1 large egg at room temperature
- 1/2 cup whole milk at room temperature
Coating
- 1/2 cup granulated sugar for coating
- 1 tsp ground cinnamon for coating
- 6 tbsp unsalted butter melted, for coating
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with butter or nonstick spray.
- In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, nutmeg, and salt until well combined.
- In a separate large bowl, beat the softened butter and egg together until smooth. Gradually add the milk and mix until fully incorporated.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. The batter should be thick but smooth, with no dry streaks remaining.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until the puffs are lightly golden and a toothpick inserted into the center comes out clean.
- While the puffs are baking, mix the remaining 1/2 cup sugar and cinnamon in a small bowl. Place the melted butter in another bowl.
- Immediately after removing the puffs from the oven, let them cool for 2-3 minutes, then carefully remove them from the tin. Dip the top of each puff into the melted butter, then roll it in the cinnamon sugar mixture to coat evenly.
- Serve the puffs warm, enjoying their tender, slightly crisp texture and sweet, spiced topping.
Notes
Serve the puffs warm, enjoying their tender, slightly crisp texture and sweet, spiced topping.