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.
I'm always looking for new muffin recipes, and this one caught my eye. I love the combination of cinnamon and sugar, and the muffins are so light and fluffy. They're perfect for a quick breakfast or snack.
I made a few small changes to the recipe. I used whole wheat flour instead of all-purpose flour, and I added a bit of nutmeg to the batter. I also baked the muffins for a few minutes longer, so that they would be golden brown. The muffins turned out perfectly, and they were even better than I expected. My family loved them, and I'm sure I'll be making them again soon.
