French Breakfast Puffs are a delightful treat perfect for starting your day with a touch of indulgence. These soft, buttery muffins are rolled in cinnamon sugar, offering a delightful contrast of textures and flavors. Whether served warm with coffee or enjoyed as a snack, they are sure to become a household favorite.
Ingredients
- For the Puffs:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup unsalted butter, softened
- 1 egg, beaten
- 3/4 cup milk
- For the Coating:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners. - Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. - Incorporate the Wet Ingredients:
Add the softened butter, beaten egg, and milk to the dry ingredients. Mix until just combined, being careful not to overmix. - Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about two-thirds full. - Bake the Puffs:
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the puffs from the oven and let them cool slightly in the pan for about 5 minutes. - Prepare the Coating:
In one bowl, melt the butter. In another bowl, mix the granulated sugar and cinnamon. - Coat the Puffs:
Roll each warm puff in the melted butter, then coat it thoroughly in the cinnamon sugar mixture. - Serve:
Serve warm for the best flavor and texture.
Serving and Storage Tips
- Serving:Â French Breakfast Puffs are best enjoyed fresh and warm, but they can also be served at room temperature. Pair them with a hot cup of coffee or tea for a classic breakfast experience.
- Storage:Â Store leftovers in an airtight container at room temperature for up to 2 days. Reheat them in the microwave for about 10 seconds to regain their warmth and softness.
- Freezing:Â To freeze, wrap each puff individually in plastic wrap, place them in a freezer-safe bag, and store for up to 3 months. Thaw at room temperature and reheat before serving.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a portion or all of the all-purpose flour. Keep in mind that this might alter the texture and make the puffs denser.
2. Can I make the batter ahead of time?
It’s best to bake the puffs immediately after mixing the batter. However, you can measure out the dry ingredients the night before and mix in the wet ingredients when ready to bake.
3. What can I use instead of cinnamon for the coating?
You can experiment with other spices like cardamom or nutmeg, or even mix cocoa powder with sugar for a chocolatey twist.
4. How can I make these puffs dairy-free?
Substitute the milk with a non-dairy alternative like almond or oat milk and replace the butter with a vegan butter substitute or coconut oil.
Enjoy these irresistibly fluffy French Breakfast Puffs and share them with loved ones for a sweet start to the day!
PrintFrench Breakfast Puffs
French Breakfast Puffs are delightful, buttery muffins with a cinnamon-sugar topping, perfect for starting your day or serving at brunch. They are tender on the inside with a slightly crisp exterior, thanks to a buttery coating. These treats are simple to make and absolutely irresistible!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 puffs 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the muffins:
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup whole milk
For the topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the oven and pan:
Preheat your oven to 350°F (175°C). Lightly grease or line a muffin tin with paper liners. - Make the muffin batter:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg until fully incorporated. - Mix dry ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg. - Combine wet and dry ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—do not overmix. - Fill and bake:
Scoop the batter evenly into the prepared muffin tin, filling each about 2/3 full. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. - Prepare the topping:
While the muffins are baking, melt the butter in a small bowl. In another bowl, mix together the sugar and cinnamon. - Coat the muffins:
Let the muffins cool slightly for 5 minutes, then remove them from the tin. Dip each muffin top in melted butter, then roll in the cinnamon-sugar mixture until coated. - Serve and enjoy:
Serve warm or at room temperature. These puffs are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Notes
- For an extra burst of flavor, add a pinch of ground cloves to the cinnamon-sugar mixture.
- These can be made ahead and frozen. Reheat in the oven to restore their freshness.