French Breakfast Muffins
I got this recipe from a blog. They were so good I had to share, and pretty simple to make as well. If you'd like to make other types of muffins you can add 1 cup of whatever you would like (chocolate chips, blueberries, etc.) and omit the cinnamon sugar topping.
I got this recipe from a blog. They were so good I had to share, and pretty simple to make as well. If you'd like to make other types of muffins you can add 1 cup of whatever you would like (chocolate chips, blueberries, etc.) and omit the cinnamon sugar topping.
- Carbohydrate 129.552265076667 g
- Cholesterol 62.7678441666667 mg
- Fat 11.5734085016667 g
- Fiber 1.16636668388297 g
- Protein 5.25827039166667 g
- Saturated Fat 6.88637858133333 g
- Serving Size 1 1 Serving (165g)
- Sodium 178.137736 mg
- Sugar 128.385898392784 g
- Trans Fat 0.987778949666661 g
- Calories 631 calories
Step-by-step
- Preheat oven to 350 degrees F
- In a medium-large bowl, sift together all dry ingredients.
- Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix.
- Scoop batter into muffin tins that have sprayed with cooking spray.
- Bake for 20-25 muffins, or until they just start to turn a bit golden at the edges.
- For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar.
Substituting heavy cream for milk alters the batter density significantly, producing a richer crumb that holds its shape better during baking. Understanding the physical sequence of batter creation prevents common faults like toughness caused by gluten overdevelopment. Sifting flour, baking powder, nutmeg, salt, and sugar together first ensures uniform leavening distribution before the liquid components enter the bowl. Folding the milk, egg, and softened butter into the dry mixture just until moistened leaves small lumps visible, which guarantees tender results at 350 degrees Fahrenheit. Overworking the batter activates excess gluten networks, resulting in dense, rubbery baked goods. Timing the oven entry immediately after mixing prevents the baking powder from exhausting its chemical lift on the counter. Removing the pan when the edges turn golden brown avoids drying out the interior crumb while ensuring the exterior is firm enough for the finishing butter and spice coating. Applying melted butter to the warm exterior creates an adhesive layer for the cinnamon sugar, which melts slightly upon contact to form a crisp crust. Doubling or halving this small yield requires precise scale measurements rather than proportional guessing to maintain proper ratios between leaveners and flour. Adjusting batch sizes successfully depends on keeping mixing times short regardless of total volume.
