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French Breakfast Puffs

by on June 19, 2009 in Breads, Muffins June 19, 2009 BreadsMuffins
See post on Ree | The Pioneer Woman’s site!
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.

18 Comments

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Madelynne H. on 6.22.2015

LOVE these a must have around here! I love you Ree and all recipes you have come up with

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Madelynne H. on 6.22.2015

LOVE these muffins absolutely a must have so good ! You must eat them fresh. Ree I love you and all the recipes you come up with

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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.

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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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18 Reviews

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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.

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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.

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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!

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Vicki Hansell on 12.21.2011

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

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subau on 10.27.2011

very good! Will make them often!

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