These French Breakfast Muffins are light, soft and the buttery cinnamon top is to die for.
Ingredients Needed:
- Flour + Baking powder + Nutmeg
- Sugar
- Butter
- Egg
- Milk
- Ground cinnamon
Pin it for Later:
A few recipe notes:
- Be sure not to over mix your batter. This may give you a dense muffin.
- This recipe makes 6-8 muffins, instead of the standard 12.
- Storage: Keep any leftover muffins in a covered container. No need to refrigerate, unless the weather is hot/humid in your area.
- Freezing: Yes, these can be frozen! Store them in a freezer safe, covered container in the freezer.
Love Cinnamon Sugar? Try These Too:
- Cinnamon Sugar Crescent Swirl Bread
- Semi Homemade Cinnamon Sugar Doughnuts
- Cinnamon Sugar Popovers
- Puff Pastry Cinnamon Sugar Muffins
Yield: 6-8 muffins
French Breakfast Muffins
These French Breakfast Muffins are light, soft and the buttery cinnamon top is to die for.
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/3 cup butter, melted
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
FOR TOPPING:
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a muffin pan or line with cupcake papers.
- In a bowl, whisk together flour, baking powder and nutmeg. Set aside.
- In a mixing bowl, beat butter and sugar until combined. Add in egg and milk. Mix until fully combined.
- Gradually, add in flour mixture and milk. Alternating between the two. Mix until just combined. Don’t over mix!
- Spoon batter into prepared pan. Bake for 20-25 minutes or until they are golden around the edges. Let muffins sit for 5 minutes before removing from pan.
FOR TOPPING:
- Mix sugar and cinnamon together in a bowl. In another bowl, add melted butter.
- Dip warm muffins in melted butter, then, in cinnamon sugar.
Notes
- this recipe makes just 6-8 muffins, instead of the standard 12
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 492Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 100mgSodium: 346mgCarbohydrates: 59gFiber: 1gSugar: 34gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
erin
Thursday 26th of January 2012
So glad you liked them Terri..the raspberry is a great idea! No, I love that you posted the recipe :) Thanks for the link back!
Terri @ that's some good cookin'
Tuesday 24th of January 2012
Hi Erin. I just wanted to pop back over and tell you that I made your muffins this weekend. They were really good. I had some more last night and ate them with a little bit of raspberry jam. Thanks for sharing the recipe. PS: I hope it was okay, but I posted the recipe on my blog and listed you as the source. I ought to have asked permission first. I hope you don't mind.
erin
Wednesday 7th of December 2011
Oh, Terri..I hope you enjoy the muffins too! They are tasty.
erin
Wednesday 7th of December 2011
Thank you so much Terri! I am glad that my little muffins perked up your day and that you like my blog. That really perked up my day :)Oh, I read the 'about' pages on blogs too..wasn't sure many people did, thanks for checking it out!
Terri @ that's some good cookin'
Wednesday 7th of December 2011
I was feeling down in the dumps when I opened my computer this morning--even more down in the dumps when I clicked over to tasty kitchen and saw all of the beautiful recipes and photographs. Then, as I was scrolling through the latest recipe uploads, I found your muffins and I thought, "Oh, I need some of those. They would make everything feel good and warm and safe." I can see from your pictures how light and airy they must be. I think that I am going to whip out a batch before I go to work. Thank you so much for sharing this recipe!
P.S. Regarding your "About" page. You said that nobody looks at the About page. To tell you the truth, I always read bloggers' About pages. It helps me to make a connection with the blogger so that I can better understand their writing and their lives. Afterall, blogs are an extension of the person. And now that I have written all of this, I realize that I have taken a whole bunch of space in the comment section of YOUR blog. Oops. But, I just wanted you to know that a perfect stranger out here in the crazy world of food blogging is giving you a two thumbs up for being a mom and raising a family and writing this blog to share a little bit about you and your life. Well done.