The Pioneer Woman Tasty Kitchen
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French Breakfast Puffs

4.72 Mitt(s) 18 Rating(s)18 votes, average: 4.72 out of 518 votes, average: 4.72 out of 518 votes, average: 4.72 out of 518 votes, average: 4.72 out of 518 votes, average: 4.72 out of 5

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Level: Easy

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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?

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

Preparation

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.

16 Comments

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Avatar of Jan Wise

Jan Wise on 8.27.2014

These “muffins” are addictive! I didn’t have any nutmeg but I did have orange extract from Penzys, I used it and they were perfect. My family loves them. Work loves them. Church loves them.
Everyone wants the recipe. I am so happy to have found a simple to make recipe that tastes like I spent hours making them.

Avatar of jaimichelle

jaimichelle on 10.21.2011

We call these “crack muffins” because it is near impossible to stop eating them once you start! I make them in mini muffin tins so then I don’t feel quite as bad eating a few of them at a time.

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aimeem26 on 3.2.2011

I used mini muffin pans for this recipe, and got about 42 mini muffins out of it. Worked perfectly for a brunch potluck.

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justmejennmarie on 11.30.2010

A dear lady at church used to make these every week. I have been procrastinating making them because of the calorie count. But I will fight no more forever. I can eat one or two and bring the rest to the office. Then we’ll all be rounder. The memories and anticipation are already making my mouth water.

Avatar of alittlenosh

alittlenosh on 5.9.2010

Holy moly these were good! We made ours with vanilla soymilk since my FIL can’t have dairy. Then we substituted some sort of nonmilk butter substitute that seems to have worked just as well. I think next time I’d make them mini-muffins, but other than that, this recipe gets an A++!

18 Reviews

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Avatar of Farmer's Daughter

Farmer's Daughter on 5.28.2013

I expected some “puff”. These were heavy and except for the coating of butter and cinnamon sugar were plain. Won’t be making these again. Love your recipes but this one doesn’t work for me. If you want a sugar rush, this is it.

Avatar of rondab

rondab on 4.3.2012

What can I say~these “doughnut muffins” are out of this world. Totally sinful with the melted butter dunking~but worth every calorie. Easy to make and delicious.

Avatar of loosepurls

loosepurls on 1.20.2012

I made these to take to work and for a girls’ brunch. They were fabulous warm and room temperature! Everyone loved them!

Avatar of Vicki Hansell

Vicki Hansell on 12.21.2011

Made these yesterday morning and they are to die for!!!! Absolutely loved them! Thanks for the great recipe!!

Avatar of subau

subau on 10.27.2011

very good! Will make them often!

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