Saturday, January 19, 2013

Some Amazing French Breakfast Muffins

This week has been really trying, so I've been looking forward to the weekend for DAYS. I thought what better way to bring in the weekend than a special Saturday morning breakfast, so I began snooping around on my Pinterest food board and found a recipe for French Breakfast Donuts. Since these baked donuts required a donut pan/tin (which I do not have), I decided to put them in muffin tins and make some minor changes to the recipe. Enter these amazing French breakfast muffins!

French Breakfast Muffins (adapted from this recipe on Camille Styles' blog, originally from

  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • *1/2 cup buttermilk (original just calls for milk)
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
Make em':

1. Preheat oven to 350 degrees farhenheit. Coat 2 muffin tins with non-stick cooking spray. Set aside.

2. In a large bowl, cream together butter and sugar until fluffy. Add egg and vanilla extract; mix well. Set aside.

3. In a separate bowl, sift flour, baking powder, salt, and nutmeg together. Add dry ingredients and milk alternately to wet mixture. Mix well.

4. Fill muffin tins until half full. Bake 15-20 minutes, or until golden brown and utensil is clean after inserting into middle of a muffin. 

5. While muffins bake, combine sugar and cinnamon in a bowl; set aside. When muffins come out of oven, immediately pop them out one by one, swirling the muffin tops in melted butter then coating the tops in cinnamon sugar. Place on rack, let sit until somewhat cooled (I like mine still a bit warm from the oven). Enjoy!

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