Recipe

French Breakfast Puffs

by Ree on June 19, 2009 in Breads, Muffins

4.81 Mitt(s) 16 Rating(s)

+ Print Recipe

Recipe Description

Truth be told, there’s really nothing French about these. What are they? They’re flavorful tinged-with-nutmeg muffins with a buttery-cinnamony-sugary-crusty-decadent outer layer, and each one means 750 more fat cells on your bottom. But who’s counting?

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Ingredients

3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
½ teaspoons Ground Nutmeg
1 cup Sugar
⅔ cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-½ cup Sugar
3 teaspoons Cinnamon
2 sticks Butter

15 Comments | Be the first to comment!

Comments

Anna Smith on 11.5.2009

This was my first PW recipe!! It was love at first bite, Ree!

greeniris2 on 12.2.2009

These were delicious! A definite hit at Thanksgiving day breakfast with my in-laws.

Milehigh2 on 12.10.2009

Buttery, cinnamon yumminess! These are simple to make and even easier to eat. Everyone in my house loved this recipe. The muffin itself is soft but somewhat dense (very substantial and oh-so-rich!) and the simple butter/cinnamon/sugar coating is perfect. This is a keeper recipe. Oh, I thought the recipe called for using the mini-muffin pan so the first (half) batch of these I made were the miniature version, which was perfect for the grandkids. I actually got 12 full-size puffs and 24 miniature puffs with the one batch.

audreyinez on 12.21.2009

Theses were a HUGE! HUGE! hit over Thanksgiving and I was requested to make them for Christmas brunch. They do freeze beautifully.

marywether on 12.30.2009

These were more substantial, more biscuit-like texture, than I had imagined. Very good, very easy to make. Instead of 12, I had 16. My husband commented that these would be really tasty with coffee.

marywether on 1.4.2010

I made these again, this time for volunteers at my kids’ school. They were a hit. I wanted to mention that these are even better the second day (and third if they last that long). And yes, they go really well with a cup of coffee, too.

carashow on 1.15.2010

I made these last night and took them into work today to treat my editors for pumping out another GREAT issue this past month (and boy was it a hard one).

THESE WERE A SMASH HIT!!!

Everyone who ate one came up to me telling me they were the BEST muffins they’d ever tasted, asking how on earth did I get them to fluff up so high, begging me for the recipe (of course I gave them PW’s website), and raving at how wonderful they were.

They were the perfect combination of sweet, but not too sweet, creamy, crispy, buttery and they made me want to curl up in front of a warm fireplace early in the morning with a hot cup of coffee. Moi perfection!

jrippy on 3.8.2010

These are so good- they remind me of the French Breakfast muffins we get on Cape Cod every year. Yummy!

sparkles on 3.12.2010

Really really good. I made these for my sons St. Patricks Day Party today. I made them into mini muffins and colored the sugar green. They are so festive. The kids loved them and really enjoyed helping me roll them in the butter and cinnamon sugar. These will definitely be made several more times and in many different colors

chrishel00 on 3.21.2010

These are SO good! I used a mini muffin pan and loved the little bites it made!

1 2 Next »

You must be logged in to post a comment.

Reviews

ALilBitofEverything on 5.19.2010

These are my new addiction! They are oh-so-simple to make, and enjoyed by all who taste them! Last time I made them I let my fiance’s 5 year old daughter roll them in the butter and cinnamon/sugar and she had a blast!

jessdetten on 6.23.2010

My daughters and I made these for dessert one evening, but I can’t wait to make them for an entertaining brunch. They were easy and delicious! My 4 and 6 year old had fun rolling them in the butter and sugar/cinnamon. The muffin is very mild and moist and the butter and sugar/cinnamon takes it the next level. I was able to get 17 good size puffs, and I would recommend spraying Baker’s Joy (or similar product) to coat the muffin tins.

Lacey Maurer on 7.21.2010

These were delicious and so flavorful. I made a couple of changes. First, I didn’t coat them in cinnamon sugar–personal preference. But, they still tasted fabulous on their own.

Second, I didn’t have any nutmeg, so I only used cinnamon in the batter. And, I only did 1/2 teaspoon, but it was definitely enough cinnamon. I could taste and smell it in the batter and in the finished puffs.

carissaleigh on 7.26.2010

mine were SO dry! thankfully, the delicious butter and cinnamon/sugar coating were able to hide it and almost totally redeem them.

jerobinso on 8.2.2010

I was expecting more “puff” in my puffs. They were more dense and dry than I thought they would be, but still had a great flavor. How could they not, with all the butter and sugar on the outside?

Emily on 8.8.2010

Delish! Tastes like a cake donut!

lasmith84 on 9.10.2010

Very yummy and easy to make. I love having a cinnamon roll like recipe that doesn’t take hours to rise.

sophie88 on 1.10.2011

I made quite a mess dipping my first few muffins in the butter and sugar so for the rest I only dipped the top half, they were still perfectly sweet and yummy.
For an extra kick I used my cupcake filler and squirted some strawberry jam into the middle of them, oh my goodness! It took them to a whole new level!
Yum!

Meaghan on 2.12.2011

I made these today and my husband inhaled them! He requested that these be on the make again list. Love your cook book.

maddigirl on 4.21.2011

These are so good! My son loves them as does my picky husband. I have made them many times since getting my cookbook. They were a spit and image of the picture in the cookbook.

They freeze great also- I froze them w/o the butter and cinnamon and sugar. When I have that late night sweet tooth, I grab one defrost it, satisfy my craving and am good!

You must be logged in to post a review.

Related Recipes

Chocolate Glazed Donuts

by Allergy Mom and filed in Breads, Sweet Rolls

These are as close as you’re gonna get to the famous Tim Horton’s Chocolate Glazed Donuts, only you can make them at home. The beauty is that these donuts are practically fat free, and of course, dairy, egg and nut free as always. Enjoy!

0.00 Mitt(s) 0 Rating(s)