French Breakfast Muffins
Indulge in the irresistible charm of French Breakfast Muffins, a tender and fragrant treat perfect for mornings or anytime snacking. These muffins boast a soft, cake-like crumb infused with a hint of nutmeg, creating a nostalgic flavor reminiscent of old-fashioned doughnuts. What sets them apart is the buttery cinnamon-sugar topping—a delightful finish that adds a touch of sweetness and texture. Made with pantry essentials like all-purpose flour, milk, and eggs, this quick recipe comes together easily in just over 30 minutes. Serve them warm for a melt-in-your-mouth experience, or enjoy them at room temperature with a hot cup of coffee or tea. A simple yet elegant recipe for those craving a comforting homemade bite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.25 teaspoons ground nutmeg
- 0.5 cups granulated sugar
- 0.33 cups unsalted butter (melted and slightly cooled)
- 1 whole large eggs
- 0.5 cups whole milk
- 1 teaspoons vanilla extract
- 0.25 cups unsalted butter (melted, for topping)
- 0.5 cups granulated sugar (for topping)
- 1 teaspoons ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
In a medium bowl, whisk together the flour, baking powder, salt, and ground nutmeg. Set aside.
In a large bowl, beat together the sugar and melted butter until well combined. Add the egg and mix until incorporated.
Stir in the milk and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter will be thick.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the topping by mixing granulated sugar and cinnamon in a small bowl and melting the additional butter in another small bowl.
After the muffins have baked, let them cool in the pan for about 5 minutes. Then transfer them to a wire rack.
While the muffins are still warm, brush the tops with melted butter and dip them into the cinnamon sugar mixture until coated. Shake off any excess.
Serve warm, or allow the muffins to cool completely before storing in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 250.1 g | 91% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 106.9 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
