These French Breakfast Puffs are delicious breakfast muffin made extra-special after baking when they’re dipped in butter and coated in cinnamon sugar.
The baking continues…
The posting has been sporadic, but the baking has continued every day.
Since we’re down a house in 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.
SAVE THIS TO YOUR FAVORITE PINTEREST BOARD!
Yeah, well, sometimes it doesn’t work out that way.
Some nights I just get too tired.
This baking every day takes a lot out of a girl, I tell ya.
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I found this incredible recipe from the Pioneer Woman herself, Mrs. Ree Drummond.
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!
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1 cup sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup milk
- 1 1/2 cups sugar
- 1 tablespoon cinnamon
- 16 tablespoons 2 sticks unsalted butter
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Preheat oven to 350 degrees F.
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Prepare a 12-cup muffin tin by spraying it with cooking spray or greasing it with butter.
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Into a medium bowl, sift the flour, baking powder, salt, and nutmeg together.
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In a mixing bowl fitted with the paddle attachment, cream the shortening and sugar together.
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Beat in the eggs and combine well.
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Alternately, add the flour mixture and the milk, mixing thoroughly after each addition.
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Pour batter into muffin cups filling to about 2/3 full.
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Bake for 20-25 minutes, until lightly golden.
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In a medium bowl, melt the 2 sticks of butter.
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In another medium bowl, mix together the sugar and cinnamon for the coating.
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Dip the muffins into the butter, making sure to completely cover.
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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.
These puffs were absolutely great by themselves, but even better with the cinnamon sugar…
all.
over.
them.
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…..”.
I give you BIG baking hugs and muffins!!
Beth R. says
March 28, 2014 at 12:51 amThis is an old Betty Crocker recipe that I first made back in the late 70s and still make it.
Lynne says
April 5, 2014 at 3:17 amThat’s awesome, Beth! Some recipes are just too good to do away with!
Melody says
February 28, 2017 at 11:54 pmI missed you tonight but I’ll catch you next time your on I love watching your video’s
Chris I Severance says
April 28, 2014 at 11:35 pmLooks good
Lynne says
April 30, 2014 at 8:46 amThanks, Chris!
Jeanne says
April 29, 2014 at 10:24 amHi 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.
Lynne says
April 30, 2014 at 8:46 amJeanne,
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!!
Shereen Ibrahim says
May 17, 2014 at 2:24 amHi 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
Lynne says
May 31, 2014 at 9:46 pmShereen, 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.
sidra says
May 30, 2014 at 9:56 pmcan we use butter instead of shortening?
Lynne says
May 31, 2014 at 9:02 pmSidra,
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.
Yasmin says
August 19, 2014 at 5:59 pmHi
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!
keiko kitagawa says
February 24, 2016 at 10:49 pmMy mother made these when we were kids for Sunday breakast. They are delicous!!!!!!!
Anne says
February 27, 2016 at 4:57 pmgreat recipe…pour half the batter in and then a dollop of fruit jam and then rest of mixture….jam donuts!