Why Make This Recipe
French Breakfast Puffs are a delightful way to start your day. These soft, warm muffins are coated in butter and cinnamon sugar, making them a sweet indulgence. They are easy to make and will fill your home with a lovely smell as they bake. Whether for breakfast, brunch, or a snack, these puffs are sure to please everyone.
How to Make French Breakfast Puffs
Ingredients:
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 2/3 cup butter (at room temperature)
- 1 cup sugar
- 2 eggs (at room temperature)
- 1 cup milk (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 1/2 teaspoons cinnamon
Directions:
- Preheat the oven to 350°F. Generously grease muffin cups with butter.
- In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
- In a large bowl, use an electric mixer to beat together softened butter and sugar until light and fluffy.
- Blend in eggs until well incorporated. Slowly mix in the flour mixture, alternating with milk, until all ingredients are blended. Stir in vanilla.
- Divide batter between muffin cups so that they are about 2/3 full.
- Bake until edges are starting to turn golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
- While muffins are baking, pour melted butter in a bowl. Mix sugar and cinnamon together in another bowl.
- As soon as muffins are done, allow them to cool for just a minute or two before turning them out of the pan.
- Dip the top of each muffin in butter, allowing it to soak for about 10 seconds, and then press it into the cinnamon sugar mixture until generously coated. Serve warm.
How to Serve French Breakfast Puffs
French Breakfast Puffs are best served warm. You can enjoy them as they are or pair them with a cup of coffee or tea. They also go well with fresh fruit or yogurt. These muffins are perfect for breakfast gatherings or casual brunches.
How to Store French Breakfast Puffs
To store French Breakfast Puffs, keep them in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze them. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.
Tips to Make French Breakfast Puffs
- Ensure all your ingredients are at room temperature for a better mix.
- Don’t overmix the batter; mix just until combined for lighter muffins.
- Experiment with different spices, such as adding cardamom or using vanilla sugar for extra flavor.
Variation
For a fruity twist, consider adding fresh berries like blueberries or raspberries to the batter before baking. You can also try substituting half of the flour with whole wheat flour for a healthier alternative.
FAQs
1. Can I make these muffins ahead of time?
Yes, you can make the batter the night before and store it in the fridge. Just bake them fresh in the morning for warm muffins.
2. Can I use a different type of sugar?
Absolutely! You can use brown sugar for a deeper flavor or even coconut sugar for a healthier option.
3. How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. If it has wet batter on it, give them a few more minutes in the oven.
French Breakfast Puffs
Ingredients
Dry Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg (optional) Optional for extra flavor
Wet Ingredients
- 2/3 cup butter (at room temperature)
- 1 cup sugar
- 2 large eggs (at room temperature)
- 1 cup milk (at room temperature)
- 1 teaspoon pure vanilla extract
Coating
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 1/2 teaspoons cinnamon
Instructions
Preparation
- Preheat the oven to 350°F. Generously grease muffin cups with butter.
- In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
- In a large bowl, use an electric mixer to beat together softened butter and sugar until light and fluffy.
- Blend in eggs until well incorporated. Slowly mix in the flour mixture, alternating with milk, until all ingredients are blended. Stir in vanilla.
Baking
- Divide batter between muffin cups so that they are about 2/3 full.
- Bake until edges are starting to turn golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Coating
- While muffins are baking, pour melted butter in a bowl. Mix sugar and cinnamon together in another bowl.
- As soon as muffins are done, allow them to cool for just a minute or two before turning them out of the pan.
- Dip the top of each muffin in butter, allowing it to soak for about 10 seconds, and then press it into the cinnamon sugar mixture until generously coated.