French Breakfast Muffins

closeup of a cinnamon sugar topped french breakfast muffin.

4.81 from 26 votes

These French Breakfast Muffins, aka French Breakfast Puffs, are little bites of heaven. Imagine biting into a tender vanilla muffin that’s been soaked in hot melted butter and then rolled in cinnamon and sugar for the perfect amount of sweetness. It’s like the perfect Snickerdoodle muffin recipe.

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Author Melissa Williams

Ingredients

For the Muffins

2 cups all purpose flour
⅔ cup granulated white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
1 large egg
1 cup milk + 2 Tablespoons
6 tablespoons unsalted butter melted and slightly cooled
1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping

½ cup sugar
½ teaspoon cinnamon
2 tablespoons unsalted butter melted and slightly cooled

Instructions

Heat the oven to 375°F. Butter the bottoms (only) of a standard 12-cup muffin tin and set aside.
To a large mixing bowl, add the flour, sugar, baking powder, salt, and nutmeg and whisk together.
2 cups all purpose flour, ⅔ cup granulated white sugar, 2 ½ teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon nutmeg
In a medium-size bowl, add the egg and whisk until frothy. Add in the milk, melted and cooled butter, and vanilla extract and continue whisking until blended.
1 large egg, 1 cup milk, 6 tablespoons unsalted butter, 1 teaspoon vanilla extract
Make a well in the dry ingredients and pour in the wet ingredients.
With a spatula or wooden spoon, mix the batter just until it's just evenly blended, then scoop it evenly into the muffin pan.
Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes.
Remove from the oven and let cool for approximately 5 minutes or until cool enough to handle, then remove the muffins from the pan.
While the muffins are cooling, prepare the topping by mixing the sugar and cinnamon in a small bowl.
½ cup sugar, ½ teaspoon cinnamon
In a small microwave safe bowl, melt the butter and set next to the cinnamon sugar mixture.
2 tablespoons unsalted butter
Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top.

Notes

Add in a little brown sugar to your cinnamon and sugar topping mixture for even more sweet flavor.
Use whatever milk or milk alternative you prefer. But keep in mind lowfat milk options may make your muffins a little drier without the added fat.
You can decrease the amount of nutmeg if you find it too powerful. You can also omit it if you find it too “spicy”.
Store leftovers covered at room temperature for up to 5 days.
Wrap muffins individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or reheat at 350°F for 4-5 minutes.

Nutrition