French Breakfast Muffins

Published September 9, 2012 by thepinkgourmet

These are a crisp on the outside and light and airy on the inside.  And who doesn’t like cinnamon and sugar?    The addition of the nutmeg gave these a really nice taste.   These are very easy to put together. Once you have made these you will probably make them over and over again!!

French Breakfast Muffins

Source

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don’t overmix the batter. Finally, don’t overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, 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 (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!

These are all the dry ingredients you need:  flour, sugar, baking powder, salt and nutmeg.

Sift your dry ingredients into a medium sized bowl.

This is what it looks like when the dry ingredients have been sifted.

Now it is time to get your wet ingredients together.  You just need melted butter, milk and an egg.

Add your wet ingredients into the dry ingredients.

Stir only until combined.  As it says in the recipe, do not overmix!!! It is ok to have some lumps.

  

Put the batter into muffin tins. As you can see I used little muffin bunt tins.

This is what they look like when they are done.

Butte, cinnamon, and sugar are all you need for the topping.

       

Mix the cinnamon and sugar together and melt your butter.

Dip your warm muffin into the melted butter……..

Then roll it into the cinnamon sugar till fully coated on all sides.

Doesn’t this look delicious?  I had mine with a nice cup of coffee.  I actually had two.  One was not enough…..

I give this recipe plus out of 4……

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