These French Breakfast Puffs are delicious breakfast muffin made extra-special after baking when they’re dipped in butter and coated in cinnamon sugar.
Enjoy one of these cinnamon sugar muffins with a cup of coffee in the morning for a fabulous start to the day!
The baking continues. . . today it comes to you in the form of these incredible muffins. These puffs of cinnamon sugar goodness are the ideal partner for your morning cup of coffee.
The posting has been sporadic, but the baking has continued every day. Since we’re down a house on the computer…
wait, that’s wrong.
I mean, since we’re down a computer here in the house, it’s been a tad bit challenging. Five people in a house with two computers and one iPad. And of course, I’m the one who needs one the most because I have a blog and work online, right?
So the momma should have priority, of course.
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Yeah, well, sometimes it doesn’t work out that way. Some evenings, the kids have the monopoly on the computers. Other nights I just get too tired to post. This baking every day takes a lot out of a girl, I tell ya.
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Don’t take my sporadic check-ins to mean I’ve stopped the baking project! My kitchen counters are still perpetually covered in flour and the constant struggle to stay on top of all these dishes marches on.
French Breakfast Puffs were on my list this week and now that I finally have both the computer AND the energy to write, I can finally share them with you.
I found this incredible recipe from the Pioneer Woman herself, Mrs. Ree Drummond.
Cinnamon Muffins
I love that these breakfast goodies are called, “puffs.” Doesn’t a puff sound like more fun to eat than a plain ol’ muffin?
At the end of the day though, French Breakfast Puffs are essentially a simple muffin dipped in butter and coated with cinnamon sugar. They’re simple, sweet and completely delightful.
Did you eat cinnamon toast as a kid? I still love the taste of warm butter with little crystals of sugar and cinnamon on my bread. It’s one of those simple comforts that never gets old!
I’ve always been a big fan of cinnamon-sugar everything. From Cinnamon Sugar Palmiers to Snickerdoodle Bars, chances are if you found a way to sprinkle something with cinnamon and sugar, I’m going to love it.
French Breakfast Puffs were no different. The crisp cinnamon sugar coating gives way to a buttery fluffy muffin that’s sure to make your morning a little bit better. These would also be delicious as a snack any time of day.
I’m so glad I stumbled upon this recipe for Breakfast Puffs!
Muffin Recipes
If it’s muffin recipes you’re after, you’ve come to the right place. Dairy-Free Pumpkin Muffins and Cinnamon Streusel Muffins are perfect for fall but too good not to bake all year long. If you love streusel, you’ll also love these Apple Streusel Muffins.
D o you like fruity muffins? Check out these Blueberry Cornmeal Muffins and these Peach Streusel Muffins, too. (Can you tell I have kind of a thing for Streusel?)
French Breakfast Puffs Recipe
To make these muffins, you start by mixing up a basic muffin batter. The recipe calls for shortening rather than butter or oil and I think this helps contribute to the light “puffy” texture!
There’s also nutmeg in the batter! You’d think it would be cinnamon, since cinnamon is the primary spice flavor in the muffins, right? The nutmeg adds a really nice, subtle hint to the muffins without being overwhelming.
After baking the muffins, comes the fun part. Each breakfast puff gets individually rolled in melted butter than generously dusted with cinnamon and sugar.
At first I thought this sounded like a lot of work for something as simple as a muffin. Isn’t the beauty of muffins that you can just bake and go? Turns out it hardly took any time at all to give the finished muffins a roll through the butter and. . . .oh my . . . the taste was WELL worth it!
Friends, pin and save this recipe for this coming weekend, because I can think of nothing better than a leisurely Saturday morning sipping coffee and snacking on cinnamon sugar muffins.
When making these French Breakfast Puffs this weekend, pair them with my Denver Scrambled Breakfast Braid, Pear Cream Cheese Danish, this Quinoa Banana Bread or these Baked Eggs in Toast Cups. What a delicious breakfast that will be!
French Breakfast Puffs
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon freshly grated nutmeg
- 1 cup sugar
- ⅔ cup shortening
- 2 eggs
- 1 cup milk
Coating
- 1 ½ cups sugar
- 1 tablespoon cinnamon
- 16 tablespoons 2 sticks unsalted butter
Instructions
- Preheat oven to 350 degrees F.
- Prepare a 12-cup muffin tin by spraying it with cooking spray or greasing it with butter.
- Into a medium bowl, sift the flour, baking powder, salt, and nutmeg together.
- In a mixing bowl fitted with the paddle attachment, cream the shortening and sugar together.
- Beat in the eggs and combine well.
- Alternately, add the flour mixture and the milk, mixing thoroughly after each addition.
- Pour batter into muffin cups filling to about 2/3 full.
- Bake for 20-25 minutes, until lightly golden.
Coating
- In a medium bowl, melt the 2 sticks of butter.
- In another medium bowl, mix together the sugar and cinnamon for the coating.
- Dip the muffins into the butter, making sure to completely cover.
- Roll in cinnamon sugar.
I’m looking forward to trying these delicious breakfast recipes, too! This Breakfast Grilled Cheese Recipe are on the top of my list to try very soon. I love the idea of this Breakfast Pizza with Hash Browns, Spinach and Eggs. What a fun treat that would be in the morning.
Fruit is always a great thing to eat in the morning and these Melon Breakfast Bowls are right up my alley. My family’s going to really enjoy these Breakfast Burritos – Campfire Style. We love Mexican Food.
I rate everything I bake on a scale of 1-4 with 4 being the best and these French Breakfast Puffs earned 4 rolling pins.
They smelled so good while baking that I couldn’t resist popping one in my mouth straight out of the oven. These puffs were absolutely great by themselves, but even better with the cinnamon sugar…
all.
over.
them.
There’s really nothing more you need in a breakfast muffin. I found it difficult to eat just one of these and between everyone in my house, this batch of French Breakfast Puffs disappeared in the blink of an eye.
Yeah, you need to add these to your life. Date them. Propose to them. Marry them. Yes, marry them. They will complete you.
And have you at, “Mmmmmmmmmmm…..”.
This is an old Betty Crocker recipe that I first made back in the late 70s and still make it.
That’s awesome, Beth! Some recipes are just too good to do away with!
I missed you tonight but I’ll catch you next time your on I love watching your video’s
Looks good
Thanks, Chris!
Hi Lynn. I have made this also for 30 plus years but my recipe is pretty much a half recipe of this and yields 12 muffins also. Your recipe has 3 cups of flour in it so I think it makes more than 12 or very big muffins. It is very good though. Thanks for sharing with everyone.
Jeanne,
thanks for your comment!
I had never made these before and absolutely loved them, so I’ll probably be making them for the next 30 years!!
Hi Lynn. I’m in the UK, we don’t use shortening can I replace with butter/oil.
I love reading your recipes but find them hard to follow with cup measurements can you list in grams too please.
Thanks
Shereen, thanks for your comment.
You could probably replace the shortening with butter, but you’ll get a different outcome. I’d check out the original recipe on The Pioneer Woman’s website, Ree Drummond to see is she comments about using butter.
Also, because of time constraints, I only list my recipes in cups and tablespoons. You can do a Google search for converting them to grams and it will tell you exactly how much you need.
can we use butter instead of shortening?
Sidra,
good question. I haven’t made them with shortening, but you could try. I would check on Ree Drummond’s site, The Pioneer Woman, to see if she says anything about that as that’s where I found the recipe.
If you make them with shortening, please let me know how they turn out.
Hi
Alternative to shortening is butter.
Checked the comments on The Pioneer Woman – looks like plenty of people have tried it, and its worked out fine!
My mother made these when we were kids for Sunday breakast. They are delicous!!!!!!!
great recipe…pour half the batter in and then a dollop of fruit jam and then rest of mixture….jam donuts!