I recently found a muffin recipe in a Betty Crocker cookbook as I was skimming through it and the words “French” “Puffs” and “FAST” got my attention. Some call it French Breakfast Puffs. Others call it Donut Muffins.
As my kiddos were enjoying these French Breakfast Puffs for the first time, they asked me what to call them. I told them “French Breakfast Puffs.“ They gave me a blank stare. Too fancy of a name? I then asked “What do you want to call them?” Their response – “Breakfast Muffins!”
So, in our house…we shall call them Breakfast Muffins.
Breakfast Muffins (aka French Breakfast Puffs) Recipe
- 1 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/3 cup melted butter
- nutmeg (I omitted this but original recipe includes it)
Preheat oven to 350 degrees. Mix together flour, sugar, baking powder, (nutmeg) and salt in a bowl.
In a separate bowl, mix egg, milk and butter. Pour this mixture into the dry flour mixture. Mix until combined. Note: The batter will be lumpy and thick.
Coat mini muffin pans with a nonstick cooking spray. I like to use Pam Baking Spray. Fill each cup in a mini muffin pan about 2/3 full. Tip: I use a small cookie scoop (about 2 tsp in size).
Bake for 12-15 minutes or until golden.
Muffin Topping: Combine together 1/4 cup sugar with 1 teaspoon cinnamon in a small bowl. Melt 3 tablespoon butter in another small bowl.
Dip baked muffin tops (or the whole muffin, whatever kind of coverage you’d like) in melted butter and then dip in cinnamon sugar mixture.
Makes 24 – 28 mini muffins.
Have you ever made French Breakfast Puffs?!