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French Breakfast Muffins Recipe

These French Breakfast Muffins are the bomb! That's sugar and cinnamon they are coated in just after being dipped in butter. Wowza!

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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

 These French Breakfast Muffins are the bomb! That's sugar and cinnamon they are coated in just after being dipped in butter. Wowza!

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.

 These French Breakfast Muffins are the bomb! That's sugar and cinnamon they are coated in just after being dipped in butter. Wowza!

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.

French Breakfast Muffins

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!).

French Breakfast Muffins-1

4. Bake muffins for 20-25 min or until golden at the edges. Mine took 22 minutes.

 These French Breakfast Muffins are the bomb! That's sugar and cinnamon they are coated in just after being dipped in butter. Wowza!

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.

French Breakfast Muffins-2

2. Dip warm muffin tops in melted butter, then roll the buttered top in cinnamon sugar. I double dipped them in the sugar.

French Breakfast Muffins-3

 These French Breakfast Muffins are the bomb! That's sugar and cinnamon they are coated in just after being dipped in butter. Wowza!

Enjoy 🙂

Breakfast Muffins

4.84 from 12 votes
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3-$4
Servings: 12 muffins

Ingredients

  • 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

Instructions

  1. 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.
  2. Add ⅓ cup of melted butter, 1 egg, ½ cup warm milk, stir until combined but still lumpy. (DON'T over mix).
  3. Scoop batter into a 12-count muffin tin, sprayed with cooking spray & bake for 20-25 min or until golden at the edges.
  4. 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.
  5. Dip warm muffin tops in melted butter, than dip/roll generously in cinnamon sugar.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Rita B
    September 21, 2019

    The best muffins I have ever made!!
    Thank you Natasha
    I love your recipies !! Reply

    • Natashas Kitchen
      September 21, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Rita! Reply

  • Alma Lopes
    April 12, 2018

    I have to bring a breakfast dish to my church. Be there by 9. If I make these muffins the night before, will they keep? Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Alma, I do think these taste their very best fresh or the same day they are made. If needed, it would be best to warm them again just before serving. Reply

  • Jill
    April 8, 2018

    I made these a day ahead for a church function and found them to be dry this morning. My husband warned his in the microwave for 10 seconds and said they tasted much better. I think these may be a bake and eat the same day muffin. Reply

    • Natasha
      natashaskitchen
      April 8, 2018

      Hi Jill, these are definitely best eaten fresh similar to how donuts are and also made better by warming 10 seconds. Reply

  • Luda tolo
    March 30, 2018

    What kind of Canadian flour do you use or buy? where do you buy it Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Hi Luda, I have purchased it from Cash and Carry. I don’t have any on hand so I’m not sure what brand it was. Reply

      • Marie Czarnecki
        April 6, 2019

        How about AMAZON???? Reply

    • Marie Czarnecki
      April 6, 2019

      Try AMAZON, they have almost everything…. Reply

  • Laura
    March 28, 2018

    It looks like you use silicone muffin cups…do they work well? Are they hard to clean? Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Laura, those are pretty easy to clean. Silicone muffin cups are non stick so they wash off quick. I usually throw them on the top rack in the dishwasher. Reply

  • P.S.
    September 9, 2017

    I added cinnamon and cloves to give it the Autumn compliment! Reply

    • Natasha's Kitchen
      September 9, 2017

      Yes, great suggestion! Thanks for sharing 🙂 Reply

  • LeeAnn
    July 25, 2017

    Is there any chance you could include the nutritional breakdown on these muffins as well as on all your recipes? Reply

    • Natasha's Kitchen
      July 25, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you LeeAnn! Reply

  • Ginka
    June 10, 2017

    Hi, Natasha, just made the muffins, mine came out 9 so for the coating I used less sugar and cinnamon. Such a good idea this topping, I will use it from now on when making muffins! God bless! Reply

    • Natasha's Kitchen
      June 10, 2017

      I’m happy you love the recipe Ginka! Thanks for sharing your review! God Bless 🙂 Reply

  • October 20, 2016

    2 time making these muffins my sissy took a bite of one and was totally hooked will definitely be making these babies and 3 time Natasha darlin thanx tons for all your awesome yummy delish recipes girl you’ve saved me lots of money and time Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      I’m so glad you like them! 🙂 Reply

  • Angelika
    September 26, 2016

    Amazing!!! You never let me down! Good of bless you and your incredible skills! Planning to do these today with a raspberry filling inside! Thank you so much for all the great recipes! Reply

    • Natasha
      natashaskitchen
      September 26, 2016

      That’s just awesome Angelika!! Thank you for sharing your wonderful review 😁. Reply

  • Tzivia
    June 28, 2016

    Natasha made these only moments ago only needed the six count not twelve had a late breakfast today so this is like my snack lunch gonna have a peach soon with my muffin cuz am eating one right now and omg wow they came out really way good bakery style only ten times lots better since I made em myself and wow these r soooooo yummm scrumptious and totally melt in your mouth having a cuppa hazelnut joe aka coffee lmao muffins and coffee what could be better lol sweetheart am definitely making these again ur recipes have been such a health and time saver not to mention lotsa fun and cool this is the bestest site ever look forward to lots more recipes cheers Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      Tzivia, thank you 😁, I always enjoy reading your comments. Reply

      • June 28, 2016

        Ur welcome Natasha sweetheart anytime gurl u totally rock gnite cheers Reply

  • Tzivia
    June 27, 2016

    Hiya plan to make these tomorrow or Wednesday the latest just to double check Natasha these call for a 12 count right and with the milk is it supposed to be heated first or just left warm to room temperature and was whole milk used these look really way good and soool very breakfasty must try also do I need liners or can I just spray the muffin tins and it’ll come out a ok thanx @ always darlin such awesome yuummm recipes nitey nite and cheers Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Hi Tzivia, yes a 12-count muffin tin (sorry I totally didn’t specify that – fixed!) :). They come out easier with the liners but it should work ok to just spray the muffin tins. I hope you enjoy these! Reply

      • June 28, 2016

        Morning cool ok 12 count perfect awesome sauce so either way I can make the muffins with the liners or w/o I’ll let ya know the outcome thanx tons luv have a gr8 blessed day peace Reply

  • Mariana
    April 9, 2016

    🙂 I found a typo:
    & ¼ tsp.
    its prob supposed to be
    & ¼ tsp NUTMEG. Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      You’re absolutely right! I don’t know how that disappeared from the print friendly. Thank you so much for pointing that out! 🙂 Reply

  • Ursula
    July 23, 2015

    I just had to take the time to THANK you for your website! I have absolute trust in each and every recipe you post – it’s always a hit. All my friends and family commend me for being a wonderful baker/cook all the while the credit should go directly your way. I’ve been a fan of yours for quite a while now, never took the time to comment and thought today is the day… Just popped these into the oven (made it with whole weat flour and butterrmilk, hope it turns out okay!)

    Keep doing your thing, it’s wonderful! Reply

    • Natasha
      natashaskitchen
      July 23, 2015

      Thank you so much for your wonderful comment. I feel even more inspired now! Let me know how the muffins taste with the whole wheat flour. I’m so curious! Reply

  • Angelika
    May 8, 2015

    Want to try this. Is there a substitute for nutmeg? Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      It just ads a little extra flavor. You can leave it out if you don’t have it. Cinnamon might work well instead. Reply

  • ira
    October 12, 2013

    Hi Natasha,
    I’ve heard that if you use extra virgin olive oil that is light and ok for baking, it makes the muffins more moist…. and is a healthier option than butter. I am making these right now for breakfast tomorrow morning…just as your recipe says, and I added chocolate chips to them since I dont have nutmeg on hand. I just remember someone telling me that, so I just wanted to know what you think.
    Thanks Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      I haven’t tried with these muffins but it proved to be very true for my cherry surprise cupcakes. They were super dense the next day after refrigeration when I used butter, but still light and fluffy when I used extra light olive oil (from Costco). It just might work for this one too. Please let me know what you thought! Reply

  • Thank you for such a wonderful recipe! You have a wonderful website! I hope you don’t mind I adapted this recipe for use on my own blog! They are super delicious!!
    http://www.feedingmyboyfriend.com/blog/breakfast-muffins Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      I think that is awesome! Thank you! I looked at your blog and had to smile, feeding my hungry boyfriend because if I don’t he will starve. LOL Reply

  • Inna
    August 23, 2013

    mine turned out pretty dry!!! Did I do something wrong or are they supposed to be not soft? Ive made blueberry muffins several times with sour cream instead of milk and they were super moist and soft, unlike these. maybe I overmixed the batter? Reply

    • Natasha
      natashaskitchen
      August 24, 2013

      It may be that you overmixed. Also, what kind of flour were you using? All-purpose? Canadian? Reply

      • Inna
        August 25, 2013

        I used Gold Medal organic all purpose(Unbleached enriched&presifted) flour! Reply

        • Natasha
          natashaskitchen
          August 25, 2013

          That sounds like a good choice of flour. It may have just been overmixed. Also, these are best and softest the same day they are made. Did you think they were stiff the same day? Reply

          • Inna
            August 26, 2013

            yeah, they actually tasted better the next day lol!:) softer! cuz they were in a plate covered with a plastic wrap! Have you ever tried making muffins with sour cream instead of milk! U should if you haven’t!! they turn out super moist!

          • Natasha
            natashaskitchen
            August 26, 2013

            I’ll definitely try it next time. Thanks for the tip! 🙂

  • Inna
    August 15, 2013

    o my goodness these look good and wow so easy to make, I always have the ingredients for these, except the nutmeg, I dont even kno what it is, do you really need it in this recipe, or can I substitute it with something else? also do you use big muffing cups or the smaller ones cuz I have the smaller cups size muffin pan I believe 12 ! do you fill the ice cream scoop all the way? n if i use the paper liners do I still have to spray them , i never did that before, I thought u only need to spray if u don use paper liners? Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      You don’t have to spray paper liners. Omit the nutmeg if you don’t have it. I used the standard cupcake size. Reply

  • Olga
    February 23, 2013

    Hi Natasha, have you tried using margarine instead of butter for inside of muffins? Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      I haven’t; I’m a little afraid of that ingredient! :-/ I think butter is a healthier option, but I really haven’t tested it. Reply

  • vita
    November 19, 2012

    So easy to make…Thanks for the recipe…My husband not a fan of muffins but he couldn’t stop eating these …i added a spoon of cream cheese mixed together with sweet condensed milk on top on some of them and then baked Reply

    • Natasha
      natashaskitchen
      November 19, 2012

      You are welcome Vita 🙂 Reply

  • November 14, 2012

    oh these are so beautiful!!!! I can’t wait to treat myself and my housemates this weekend for breakfast!! thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      November 14, 2012

      You are welcome Ruta 🙂 Reply

  • YanaP
    November 13, 2012

    Thank you for this recipe! I made it without the nutmeg and they were delicious! My husband loved them. In one batch I added chocolate chips. =)
    Also, just a suggestion to the person that said they were “too much butter” I used unsalted butter and they were GREAT. Quick and easy; a keeper! Reply

    • Natasha
      natashaskitchen
      November 13, 2012

      You are welcome Yana and thanks for the tip 🙂 Reply

  • YanaP
    November 11, 2012

    Hello. Do i have to use nutmeg? Thank you! ( i don’t have any on hand and wanted to make these) . Reply

    • Natasha
      natashaskitchen
      November 11, 2012

      I think I forgot to use it last time and it turned out great 🙂 Reply

  • October 28, 2012

    These look absolutely delicious! Sometimes the simplest recipes really are the best! Reply

    • Natasha
      natashaskitchen
      October 28, 2012

      I definitely agree with you on that one 🙂 Reply

  • megan
    October 24, 2012

    hey natasha, i just tried making this recipe and realize(once my muffins were already in the oven of course) that i didn’t add the salt! in your ingredients its says you need salt but when you give the directions to add all the dry ingredients i think you forgot to mention to add 1/2tsp salt. Reply

    • Natasha
      natashaskitchen
      October 24, 2012

      Oh snap. Sorry!! I’ll fix that ASAP! It should still turn out great. Let me know what you thought. Reply

      • megan
        October 24, 2012

        They turned out pretty good! even without salt 🙂 Reply

        • Natasha
          natashaskitchen
          October 25, 2012

          Yesss! Thanks again for bringing it to my attention. Reply

  • Kukla
    October 22, 2012

    They looked so delicious, but to be honest, they tasted a little too much like butter! Maybe I’m just weird, not a favorite. Love your other recipes though. Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      Maybe it’s because they are dipped in butter? 😉 I think I have a weakness for real butter. Reply

  • October 20, 2012

    Muffiny-that’s funny! And I’ve never heard of it so you could have totally made it up for all I knew! 🙂 These remind me of the doughnut muffins I’ve been seeing everywhere–I wonder if it’s the same recipe. Do they kinda remind you of eating a cake doughnut? They look so good! Reply

    • Natasha
      natashaskitchen
      October 20, 2012

      Haha thanks Veronica. I was trying to use it another way but then I looked it up and found that definition and liked it more. Lol Reply

  • October 19, 2012

    Hi Natasha, these muffins look mighty tasty! I love the silicone muffin cups…I have not seen them before. What a great idea. I just wanted to say thank you for participating in Veronica’s fundraiser for myself. I really, really appreciate your help and I look forward to getting to know you! xoxo Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      You’re so welcome 🙂 I hope the fundraiser is a huge success and that it is a blessing to you. Reply

  • October 19, 2012

    I am a repeated offender of committing muffins;) love anything baked and dipped in sugar! Will be making these soon;) Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      Let me know how they turn out 🙂 Reply

  • October 19, 2012

    YUM! Reply

  • Roxanne
    October 19, 2012

    Wow I could see these being a big hit in our house! Thanks Natash! Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      Hope you and your household love them 😉 Reply

  • alana
    October 18, 2012

    This are delish:)))) Reply

  • Marina
    October 18, 2012

    These look wonderful! Will be trying them in the near future… Like, tomorrow. Reply

    • Natasha
      natashaskitchen
      October 18, 2012

      Your future is very near Marina 😀 Reply

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