French Breakfast Puffs (Muffins)
This delightful French-inspired breakfast treat is perfect for those mornings when you crave something indulgent yet easy to prepare. Made using a food processor, these buttery muffins are baked until golden and then rolled in a heavenly mix of sugar, cinnamon, and melted butter. Whether for breakfast, brunch, or a coffee break, these muffins will bring a touch of café charm to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (cold) | 1/3 cup |
| Sugar | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 1/2 cups |
| Baking powder | 1 1/2 tsp |
| Salt | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
| Half-and-half cream | 1/2 cup |
| Milk | 1/2 cup |
| Melted butter (for rolling) | 1/2 cup |
| Sugar (for rolling) | 1/2 cup |
| Ground cinnamon (for rolling) | 1 1/2 tsp |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 767.4 |
| Total Fat | 43.5g |
| Saturated Fat | 26.9g |
| Cholesterol | 159.3mg |
| Sodium | 796.2mg |
| Total Carbohydrates | 88.6g |
| Dietary Fiber | 1.8g |
| Sugars | 50.4g |
| Protein | 7.8g |
Instructions
-
Preheat the oven: Set your oven to 350°F (175°C) to allow it to warm up while you prepare the batter.
-
Prepare the muffin tins: Grease the muffin tins with cooking spray, or use a paper towel to apply a thin layer of melted butter. This will ensure the puffs don’t stick and come out with a golden, crisp exterior.
-
Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder, salt, and ground nutmeg. Sifting helps create a smooth, lump-free batter and evenly distributes the baking powder for even rising.
-
Cream the butter and sugar: In a food processor fitted with the steel blade, pulse the cold butter with 1/2 cup of sugar using the “pulse” or “on/off” method until the mixture is light and creamy. This step creates the base of the batter, ensuring a tender and flaky texture.
-
Add the egg and vanilla: Once the butter and sugar are creamed, add the egg and vanilla extract into the food processor. Pulse until fully combined. This adds richness and flavor to the batter.
-
Incorporate the dry ingredients and liquids: With the processor running, alternately add the dry ingredients (flour mixture) and the half-and-half cream through the feeding tube. Be sure to finish with the cream for a smooth consistency. The dough should be thick but not too dense, perfect for a fluffy texture when baked.
-
Fill the muffin tins: Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full. This allows enough room for the muffins to rise and form a nice dome on top.
-
Bake the puffs: Place the muffin tins in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. This signals that the muffins are perfectly cooked inside.
-
Roll in butter and cinnamon-sugar: While the muffins are still warm, remove them from the tins. Melt the 1/2 cup of butter in a small bowl. In another bowl, mix together 1/2 cup of sugar and 1 1/2 tsp of ground cinnamon. Roll each warm puff in the melted butter first, then immediately coat it in the cinnamon-sugar mixture. This gives the muffins their irresistible finish.
-
Serve immediately: These French Breakfast Puffs are best enjoyed warm, straight out of the oven, with their sugar-cinnamon crust still fresh. Pair with a hot cup of coffee for the ultimate café-style experience.
-
Storage and reheating tip: If you don’t plan to serve the puffs right away, skip rolling them in the butter and sugar mixture. You can freeze or refrigerate the plain muffins and, when ready to eat, reheat them in the oven, then roll them in melted butter and the sugar mixture. Avoid rolling them before freezing or refrigerating, as this can cause the exterior to harden and lose its delightful texture.
Recipe Notes
- These muffins are freezer-friendly. Simply bake, let them cool, and store them in an airtight container in the freezer. Reheat as needed and roll in butter and sugar just before serving.
- For a richer flavor, you can substitute the half-and-half cream with heavy cream, though this will increase the calorie count slightly.
- The combination of nutmeg and cinnamon gives these puffs a warm, inviting aroma that fills your kitchen. If you prefer a different spice profile, try adding a pinch of ground cardamom or cloves.
Review and Ratings
With an aggregated rating of 5 stars from 10 reviews, these French Breakfast Puffs are a fan favorite. Home bakers love the simplicity of the recipe and the café-worthy results it delivers in less than an hour. Many reviewers mention how they love to whip up a batch for special brunches or to treat their families on leisurely weekend mornings.
Enjoy these delightful puffs with a warm cup of coffee or tea for the perfect French-inspired breakfast experience!
