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.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup milk
- 1 egg
- 1/3 cup butter softened
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 tsp nutmeg
- 1 1/2 tsp baking powder
- 1 1/2 cup flour
- 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
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.
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.
