French Breakfast Muffins

French Breakfast Muffins

(12 servings)    Printable Version
  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 egg (lightly beaten)
  • 1/2 cup milk
  • 1/3 cup butter (melted)
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter (melted)
Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.

In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon into prepared muffin cups. Bake 20-25 minutes.

Meanwhile, combine 1/4 cup sugar and cinnamon. When muffins are finished baking, dip tops in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

They taste a lot like cake donuts - but much healthier!

Mr Breakfast would like to thank brekkiebaby for this recipe.

Comments About This Recipe
What do you think of French Breakfast Muffins?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.

From MissyMom
Rating (out of 5):  

They really do taste like a cake donut!! I followed the other raters advice and it worked great for me!

Comment submitted: 11/11/2009 (#9026)

From txmomto4
Rating (out of 5):  

Overall it's a good recipe, but it does have a few issues. You won't get 12 muffins out of the recipe as is, as written I got 6, 8 if I wanted them small. I doubled it to get 12 "good" sized muffins. When checking the baking time, remember that there is no vanilla or any dark ingredients in the recipe, so don't let color alone determine doneness - they will be pale - use your trusty toothpick to make sure they're done in the middle. I skipped the last step(dipping them in butter then cinnamon/sugar) - that seemed a bit over the top to - instead - b/4 baking I sprinkled the tops w/ a little bit of cinnamon sugar.

They're just sweet enough for my 4 kids to like them, but not too sweet (so that I feel comfortable w/ them eating them for breakfast). We'll definately make these again and again.

Comment submitted: 3/28/2008 (#4915)

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