Ingredients for French Breakfast Puffs Muffins
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How to Make French Breakfast Puffs Muffins
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin with cooking spray.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- In a food processor fitted with a steel blade, pulse ½ cup (1 stick) cold unsalted butter with ½ cup granulated sugar using on/off pulses until the mixture resembles coarse crumbs.
- Add 1 large egg and 1 teaspoon vanilla extract to the food processor. Pulse until just combined.
- With the food processor running, alternately add the dry ingredients (from step 3) and the wet ingredients (from step 5) in three additions, beginning and ending with the dry ingredients. Pulse until just combined; do not overmix.
- Fill the greased muffin cups about ⅔ full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove muffins from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- While muffins are cooling, prepare the cinnamon-sugar topping: Melt ¼ cup (½ stick) unsalted butter. In a shallow dish, combine the melted butter with ½ cup granulated sugar and 1 teaspoon ground cinnamon.
- Once the muffins are completely cool, roll them in the cinnamon-sugar mixture, ensuring they are evenly coated.
- Serve warm or store in an airtight container at room temperature for up to 3 days. For a crispier texture, reheat briefly before serving and re-roll in the cinnamon-sugar mixture.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
201g
Fat
134g
Carbs
29g
