French Breakfast Puffs
Delightful, fluffy bites that combine the comforting elements of a muffin with the indulgent aspects of a pastry, perfect for breakfast or brunch.
Ingredients
For the Batter
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
For the Topping
- 1/2 cup unsalted butter, melted For coating
- 1/2 cup granulated sugar For coating
- 1 teaspoon ground cinnamon For coating
Instructions
Preparation
- Preheat the oven to 350°F. Grease a muffin tin or line it with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fill the muffin cups about two-thirds full with the batter.
Baking
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- While muffins are baking, mix the sugar and cinnamon for the topping in a small bowl.
Finishing Touches
- Once baked, allow muffins to cool slightly, then dip each warm muffin in melted butter and roll in the cinnamon sugar until fully coated.
Notes
Best enjoyed warm; serve alongside fresh fruit, coffee, or tea. Can store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.