French Breakfast Puffs
These delightful muffins are soft, warm, and coated in butter and cinnamon sugar, making them an indulgent treat for breakfast or brunch.
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.
Notes
Serve warm. Pairs well with coffee, tea, fresh fruit, or yogurt. Store in an airtight container at room temperature for up to two days or freeze for up to three months.