French Breakfast Muffins Recipe
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I’ve committed muffiny ~ an act of absolute & unflinching indulgence; where a muffin is consumed in a short time or in a socially inappropriate manner – urban dictionary. Used in context; “the sugary mess around her lips made it clear that the woman had committed muffiny.” Just when I thought I had invented a word! These French Breakfast Muffins are the bomb; 4 batches in 2 days. I made these French muffins for my co-workers too and they seemed very pleased indeed. That’s sugar and cinnamon they are coated in just after being dipped in butter. Wowza! My son couldn’t get enough of these French Breakfast Muffins and he’s not a baked goods kind-of-guy. Oh and RIDICULOUSLY EASY. This recipe was adapted from Velvet Lava’s Recipe
Ingredients for French Breakfast Muffins:
⅓ cup butter, melted
½ cup sugar
1 egg at room temperature
1 ½ cup all purpose flour *measured correctly
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
½ cup milk, warm or room temperature
For the topping:
1/3 cup sugar
Remaining 1/3 stick (2.5 Tbsp) butter melted
1 tsp cinnamon
How to make French Breakfast Muffins:
Preheat oven to 350°F.
1. In a large bowl, sift together your dry ingredients: 1/2 cup sugar, 1/2 tsp salt, 1 1/2 cup flour, 1 1/2 tsp baking powder and 1/4 tsp nutmeg.
Note: I’ve tried using regular bleached all-purpose and Made in Canada bleached all-purpose and the results were almost identical (maybe just a tiny tiny bit softer with Canadian), so use either one. Oh and I’ll always tell you if I used a special flour so don’t panic and use regular all-purpose unless otherwise noted.
2. Add 1/3 cup (about 5 1/3 Tbsp) of melted butter, 1 egg, 1/2 cup warm milk and stir everything until combined but still lumpy. (DON’T over mix); this is important or your muffins won’t be the same.
3. Using an ice cream scoop, place batter into a 12-count muffin tin sprayed with cooking spray, or you can do what I did: lining the muffin pan with my Trudeau Large Silicone Muffin Cups. You should normally use cooking spray on the liners but I didn’t even have to do that with this recipe. They popped right out and no jagged edges or stuck-on paper. I just recently discovered these liners and I’m a little excited about them. I guess you don’t even need a muffin pan with these (I found that out afterwards and will try it next time!).
4. Bake muffins for 20-25 min or until golden at the edges. Mine took 22 minutes.
Making the French Breakfast Muffins topping:
1. Mix 1/3 cup of sugar and 3/4 tsp of cinnamon in a small bowl and mix them together. Place remaining 1/3 stick of melted butter in another small bowl.
2. Dip warm muffin tops in melted butter, then roll the buttered top in cinnamon sugar. I double dipped them in the sugar.
- ⅓ cup butter melted
- ½ cup sugar
- 1 egg at room temperature
- 1 ½ cup all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
- ½ cup milk warm or room temperature
- For the Topping:
- 1/3 cup sugar
- Remaining 1/3 stick 2 1/2 tbsp butter melted
- 3/4 tsp cinnamon
Preheat oven to 350°F. Sift together ½ cup sugar, ½ tsp salt, 1 ½ cup flour, 1 ½ tsp baking powder & ¼ tsp nutmeg.
Add ⅓ cup of melted butter, 1 egg, ½ cup warm milk, stir until combined but still lumpy. (DON'T over mix).
Scoop batter into a 12-count muffin tin, sprayed with cooking spray & bake for 20-25 min or until golden at the edges.
For the topping, Mix 1/3 cup of sugar with 3/4 tsp of cinnamon in a bowl. Place remaining 1/3 stick of melted butter in separate bowl small bowl or ramekin.
Dip warm muffin tops in melted butter, than dip/roll generously in cinnamon sugar.