Description
These French Breakfast Puffs are light, fluffy, and coated in a buttery cinnamon-sugar topping for a melt-in-your-mouth experience. A delightful cross between a muffin and a cinnamon-sugar donut, they’re the perfect treat for breakfast or brunch!
Ingredients
Units
Scale
For the Muffins:
- 1/3 cup shortening (or unsalted butter, softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup whole milk
For the Coating:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
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Mix the Batter:
- In a large bowl, cream together the shortening (or butter) and sugar until light and fluffy.
- Beat in the egg until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Alternately add the dry ingredients and the milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
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Bake the Muffins:
- Fill the muffin cups about ⅔ full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly in the pan for about 5 minutes before removing them.
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Prepare the Coating:
- In one bowl, melt the butter.
- In another bowl, mix the granulated sugar and cinnamon together.
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Coat the Muffins:
- Roll each warm muffin in the melted butter, ensuring it’s fully coated.
- Then, roll the muffin in the cinnamon-sugar mixture until evenly covered.
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Serve and Enjoy!
- Enjoy warm for the best flavor, or store in an airtight container for up to 3 days.
Notes
- For an extra fluffy texture, use room-temperature ingredients.
- These muffins taste best fresh but can be reheated in the microwave for a few seconds.
- You can substitute nutmeg with cinnamon for a milder flavor.
